Ö÷²¥´óÐã

Some of the country’s best home bakers welcome Gregor MacLeod into the kitchen to show him their favourite recipes. As a professional cook and baker he knows that you can’t put a price on a tried and tested recipe and also shares some of his own.

Gregor is in Benbecula to taste crisp puff-pastry pasties filled with the freshest Uist crab meat and melt-in-the-mouth leeks. In Beauly, he meets a woman who uses amaretti biscuits paired with raspberries to add texture and flavour to a pudding.

Back in his kitchen in Callanish, Gregor creates some delicious treats. He makes his own steamed suet pudding filled with a rich red wine and Isle of Lewis beef stew. And he makes a moist orange polenta cake with a glossy chocolate topping.

Tha sàr bhèiceirean nan dachanan fhèin a’ toirt Griogair MacLeòid dhan chidsin a choimhead dè tha iad a’ fuine. Na chòcaire proifeiseanta, ‘s aithne dha nach gabh luach a chur air rud a bhios math a h-uile là a nì thu e agus tha feadhainn dhiu sin aige fhèin ri shealltainn.

‘Sa phrògram seo tha Griogair ann am Beinn na Fadhla a’ feuchainn blasad de thaoisein aotrom làn feòil-chrùbaig agus creamh-gàrraidh tais sùghmhor. ’Sa Mhanachainn tachraidh e air tè a tha dèanamh mìlsean math le briosgaidean amaretti agus sùbhagan.

Air ais na chidsin fhèin an Calanais tha na rudan matha pailt mun stòbh. Pàidh taois-bhlonaig làn feòil-mairt agus fìon dearg. Is nì e cèic orainds min-maoise le deagh chòmhdach teòclaid air a’ mhullach.

In Gaelic with English subtitles