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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.

Ann an Caol Lochaillse ionnsaichidh e rolan Eilbheiseach a dhèanamh gun e sgàìneadh no tuiteam às a chèile. Air ais ann an Leòdhas seallaidh còcaire proifeiseanta dha an t-sili bhlasta a nì e nuair a tha na smeuran abaich pailt.

Air ais ann an Calanais tha Griogair a’ cur a char fhèin air aran traidiseanta as na Crìochan, bonnach Shailcirc, ga bheothachadh le fraochagan agus rùsg oraindseir. Agus carson a chuireadh tu brath thucasan a bheir biadh gu do dhoras ma nì thu fhèin rud nas fheàrr a-staigh? Abair gu bheil na tostaichean muasgain-chaola aig Griogair nas blasta na feadhainn dèanta a bheir cuideigin thugad!

Gregor visits Kyle of Lochalsh to find out the trick to making a Swiss roll. Often scared at the thought of rolling fresh sponge, he finds out how to master this sometimes daunting task. And in Lewis, a professional cook shows him how to put a glut of brambles to good use in a deliciously fruity jam using just three ingredients.

Back at home in Callanish, Gregor shows us some of his own recipes. He reinvents a classic Scottish bread, Selkirk bannock, by adding dried cranberries and orange zest for a more modern twist. Who needs takeaways when you can make your own? Gregor’s homemade prawn toasts are quicker and tastier than anything you can order in.