The Great Food Guys

This week, Nick and Dougie are looking at wild food and foraging, cooking wild duck and foraged greens, including lichen.

This week, Nick and Dougie focus on Scottish lamb, cooking spicy Moroccan lamb chops with grilled vegetable couscous.

This week, Nick and Dougie look at locally grown vegetables, cooking a spiced roast root vegetable curry with handmade chapatis.

This week, Nick and Dougie focus on Scottish shellfish, cooking hand-dived west coast scallops, baked in garlic butter.

This week Nick and Dougie focus on Scottish fruit, cooking an apple and bramble crumble with Drambuie custard.

Nick and Dougie focus on Scottish beef this week, cooking an Aberdeen Angus fillet steak cache with a green peppercorn sauce and creamed spinach.

Nick and Dougie focus on the fantastic fish from Scottish shores, cooking a fish pie with mussels, haddock, plaice and smoked salmon.

Nick and Dougie focus on the traditional Scots larder, cooking a twice-baked Mull cheese souffle with Ayrshire bacon and kale.