Bakers share their favourite fruit loaf recipes.
Bakers share their favourite scone recipes.
Bakers share their favourite recipes for sweet treats that accompany cups of tea.
Bakers share their favourite recipes for children's dishes.
Bakers share their favourite recipes for pastry dishes.
Bakers share their favourite recipes for sponge cakes.
Bakers share their favourite recipes for canapes.
Bakers share their favourite recipes for making bread.
Bakers share their favourite pudding recipes.
Bakers share their favourite recipes for special occasions. Last in the series.
New series. Mairi MacRitchie and cooks from across the Highlands share their favourite dinner party recipes.
Mairi MacRitchie and cooks from across the Highlands share their favourite comfort food recipes, including macaroni cheese and rhubarb crumble.
Mairi MacRitchie and cooks from across the Highlands share their favourite recipes for slow-cooked foods. In this edition, she visits Lewis, Skye and Benbecula to prepare a selection of dishes, including a peppery venison and red wine casserole.
Màiri MacRitchie visits the isles of Lewis and Islay to gather recipes for an afternoon tea, sampling an angel cake that contains almost no fat and creating a classic bakewell tart.
Màiri MacRitchie visits Skye, North and South Uist and Benbecula to gather recipes using seafood, as she makes spiced kedgeree with pieces of smoked haddock.
Mairi MacRitchie visits Skye, Lewis and South Uist to gather tasty recipes for both children and adults for the perfect birthday party. A moist sticky toffee cake and a chocolate traybake with marbled white and milk chocolate are among the dishes considered, while Mairi also introduces nutrition in the form of fish fingers and hears from an experienced cook who reveals a clever way to sneak some fruit into the party food with her pork and apple sausage rolls.
Mairi MacRitchie visits Barra, North Uist, Glasgow, Edinburgh and Islay to gather recipes for weeknight suppers that are quick and simple but equally delicious. Her home-cooks are to hand with suggestions such as a beef curry that takes minutes to make from scratch, and a hearty chorizo and potato hash.
Mairi MacRitchie visits Islay and Lewis gathering tasty recipes for a drinks party. Her home-cooks are to hand with suggestions ranging from little filo parcels filled with chicken and a satay sauce to crusty slices of home-made soda bread with smoked salmon cream cheese - the perfect accompaniment to a glass of wine or dram. Canapés at a drinks party don't always have to be savoury and Mairi meets some skilled bakers who show her how to make some dainty little sweets.
Mairi MacRitchie visits Islay and Lewis gathering tasty recipes to cater for those with special dietary requirements or hoping to cut down on meat. Suggestions include a spicy vegetarian shepherd's pie and a juicy aubergine and mozzarella bake. A young baker shows Mairi his recipe for a broccoli and stilton quiche packed with flavour and the presenter makes her own roasted vegetable tart with home-made basil pesto, and two bakers share recipes for gluten free cakes.
Mairi MacRitchie visits Islay, South Uist, Edinburgh and Skye, where she tries butternut squash and almond chutney and mini muffins with marmalade filling.
Mairi MacRitchie visits Islay, Benbecula, Barra and Lewis gathering tasty recipes for the weekends. Her home-cooks are to hand with suggestions ranging from parma ham and parmesan rolls to accompany a Saturday night glass of wine, to a twist on Sunday afternoon's roast chicken using fennel and red onion. Mairi is treated to a rhubarb and cream cheese pie, tart rhubarb with sweet pastry, and she makes her own creamy fish pie.
Mairi MacRitchie is joined by fellow cooks from across the Highlands to prepare suitable recipes for an anniversary celebration. A creamy chicken in white wine sauce is rich and decadent and sure to please, while a sharp lemon tart works well at the end of an indulgent meal.
Mairi MacRitchie is joined by cooks from across the Highlands, preparing recipes on a budget. Toad in the hole is an economical way of stretching sausages further by padding them out with crisp batter, and a cake using apples that are past their best cuts down on food waste. Mairi, a mother of two, puts a modern twist on the traditional Carrageen pudding using just a few simple ingredients and demonstrates that classic desserts can still be done on a budget, such as her tarte tatin using tinned fruit.
Mairi MacRitchie and cooks from across the Highlands prepare recipes for a Sunday dinner, sharing the tried-and-tested recipes that they could not be without. Duck breasts are a great alternative to the traditional roast joint and can be served up in half the time, and a light cake filled with fruit and served with custard rounds off any Sunday meal. Mairi's family always looks forward to Sunday as a day of relaxation and good food.
Mairi MacRitchie gathers recipe ideas from fellow cooks across the Highlands for times when people are rushed off their feet and need something quick and tasty. From a filling spaghetti dish that can be whipped up in a quarter-of-an-hour to a sponge ready in half-an-hour. For those unexpected visitors that call for a ceilidh, Mairi prepares a dumpling in a matter of minutes using the microwave, and a light soup that can feed a horde of hungry mouths almost immediately.
Mairi MacRitchie gathers recipe ideas for a birthday party from skilled Highlands-based cooks and parents well-versed in throwing parties for all ages of children. Dishes include favourites such as millionaire shortbread loved by every generation to home-made chicken goujons prepared with quality meat, so it is clear the youngsters are receiving proper nutrition.
Mairi MacRitchie gathers recipe ideas for food that's perfect for a person on the go - from picnic food to lunchbox staples. Home cooks from across the Highlands show Mairi recipes for cakes that are ideal for transporting and how French classic duck a l' orange can be adapted for a picnic. Last in the series.
At home in the kitchen, Gregor makes chewy and salty bread pretzels that are the perfect snack or lunchbox filler. For something sweet, he whips up individual steamed syrup sponges and a new take on Empire Biscuits filled with home-made lemon curd. On his travels, Gregor visits expert bakers close to home on the Isle of Lewis and further afield in Skye. There he samples a clever recipe which is a cross between banana loaf and fruitcake and an alternative to a sweet tarte Tatin using fruit. This time it’s a savoury dish with tomatoes and feta cheese.
Coming up with recipes is Gregor’s great love and he combines two ingredients that marry together perfectly – red wine and blue cheese – but together in a tart. And who could resist his recipe for home-made crumpets? These are best eaten warm with a slathering of butter. Whilst out and about meeting the islands’ best bakers, Gregor samples a new take on custard creams. Not only are they filled with chocolate buttercream but they’re also dipped in melted chocolate! For a savoury dinner recipe he visits his aunt up the road who makes a tasty suet pastry roll filled with bacon and peppers.
Gregor demonstrates that you don’t have to leave Scotland or the islands to conjure up delicious memories and tastes of abroad. He makes rich lemon custard filled Genovese biscuits from Sicily with soft buttery pastry. Taking inspiration from Greece, too, he shows us a quick recipe for light and fluffy giant pitta breads. Skilled local bakers show Gregor that recipes can be reinvented and rejuvenated by adding new ingredients. In Stornoway a humble scone is elevated to a tasty savoury morsel with bacon and strong cheese and in Leverburgh, Harris, a chocolate cake is made rich and moist with the unexpected addition of sweet potato.
With his recipe for grab-and-go rolls filled with goats cheese and chorizo, there is no need to think when it comes to lunch during the working week. And he puts his own twist on the classic cobbler, creating a savoury version with a rich bean chilli below a spicy scone topping. On his island tour, Gregor meets passionate home cooks and digs into tasty treats. Haggis is unrecognisable in crispy filo bon bon parcels and a cheesecake is given a new lease of life by using caramel flavoured biscuits.
There’s no beating good traditional Scottish recipes. Gregor’s recipe for Scotch pies shows that an old favourite never goes out of fashion and by making them yourself, you can choose the best ingredients to fill each pie. For a more modern creation Gregor combines two recipes in one – a rich orange cheesecake with a chocolate brownie base. On his travels he meets a seasoned baker who shows him the secret to an island classic – clootie dumpling. And a clever baker in Skye has a great way to make baking even easier. There’s no need for scales to bake her tasty raspberry yoghurt cake as she uses the yoghurt carton itself to make the recipe even quicker.
Delving into his granny’s old recipe book, Gregor reinvents her recipe for traditional shortbread. But he puts a modern twist on it by adding dried apple, a hint of spice and toffee pieces. Hopefully granny would approve! He makes a pudding that showcases the magic and science of baking. His chocolate mousse cake uses the same mixture to make a rich chocolate cake base and a light chocolate mousse topping. Out and about meeting skilled home cooks and bakers, Gregor is treated to a passion fruit surprise pudding and he tastes a recipe using haggis, neeps and tatties but as you’ve never seen them before - in a soup.
For a dainty little treat, Gregor bakes French friands. By using ground almonds, the sponge is so much richer and with the addition of blueberries and brambles there are colourful bursts of flavour throughout. To liven up lunchtime or a week night, fajitas are taken to another level with tortillas on the girdle. Gregor doesn’t have to go far from home to sample delicious baking. Up the road in Breasclete he tastes fresh strawberry tarts made with sweet shortbread. He visits his auntie Ann who lives in the same village to try her show-stopping salmon en croute.
Ever experimenting with flavours, Gregor demonstrates the merits of honey. His recipe for Swiss roll uses honey in the sponge as well as in the filling. He also revisits a classic, treacle tart, but in his recipe he adds pecan nuts for a tasty crunch to complement the sweet filling. Travelling the islands to taste fantastic home baking, Gregor munches his way through cheese and leek muffins. These would be the perfect partner to a warming bowl of soup. He also meets a baker who combines sweet and salty in one traybake. By using salted snack pretzels she balances out the sweetness in her crunchy marshmallow and popcorn slice.
