Оригінальна назва
The Great Food Guys
Випущено
26.01.2020
Країна
GB
Статус
Поновлено
Кількість сезонів
2
Кількість епізодів
16
Dougie Vipond and Nick Nairn celebrate some of the best food Scotland has to offer.
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.
Nick and Dougie focus on Asian fusion, cooking salt chilli squid with a Vietnamese dipping sauce with guests chef Kaori Simpson and actor Greg McHugh.
Nick and Dougie focus on wild food and cook gnocchi with smoked haddock and wild greens.
Nick and Dougie focus on plant-based food and on the menu is a Buddha bowl with cauliflower rice and onion bhajis.
Nick and Dougie focus on meat and cook a rack of Scotch lamb with roast miso aubergine and sauce vierge.
Nick and Dougie focus on seafood and cook monkfish with mussels. They are joined by Fenella and Kirsty from the Seafood Shack in Ullapool, and athlete J.J. Chalmers.
Nick and Dougie focus on street food, making falafel with beetroot houmous and Greek salad with chef Rachna Dheer and actress Laura Main.
Nick and Dougie eat local and cook goat curry with chapatis with farmer Jillian McEwan and actor Sanjeev Kohli.
Nick and Dougie explore heritage food and cook roast loin of roe deer with potato rosti and root vegetables. Joining them in the kitchen are award-winning chef Lorna McNee and weather presenter Judith Ralston.
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