Episode 4

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.

In Skye, Gregor gets to taste delicious homemade honeycomb. With its light and crunchy golden centre and thick exterior of chocolate, these treats are miles apart from the shop-bought version. In Lewis he visits a professional chef who shows him how to make an unusual spiced carrot relish which he serves with homemade flatbreads and cream cheese.

Back at home in his own kitchen in Callanish, Gregor cooks up a storm with his own recipe for doughnuts. These tasty sugary rings are so soft and chewy. He also shows us a way of combining two classic ingredients in one dish. His rhubarb and custard cake is sweet, zingy and colourful.

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.

‘San Eilean Sgitheanach tha e a’ cagnadh suiteis cìr-mheala – eagallach math, aotrom òr-bhuidhe na bhroinn is deagh chòmhdach teòclaid air an taobh a-muigh – fada cian bho stuth na bùtha! Ann an Leòdhas tadhlaidh e air còcaire proifeiseanta eile a sheallas dha picil spìosrach churran a tha glan fhèin le aran is càise.

Staigh na chidsin fhèin tha Griogair a’ dalladh air doughnuts, dèanta mar is fheàrr leis fhèin iad – bog, siùcrach, le deagh chagnadh annta. Agus tha cèic fa-near dha le dà bhlas air a bheil sinn nas eòlaiche ann am mìlsean – ruadh-bhàrr agus uigheagan – milis ri ithe, dathte ri choimhead.

In Gaelic with English subtitles