Calum Montgomery from the Isle of Skye, Aberdeen's Kevin Dalgleish, Ajay Kumar, who moved to Scotland from India, and Edinburgh's David Millar cook canapes, starters and fish dishes inspired by the Olympics and Paralympics. Dishes include the Olympic wreath as artichoke and celeriac to resemble a crown served on a podium, and a fiery monkfish dish with flamed mussels and a smokey mayonnaise.