Episode 3

From his island cottage in Callanish, Gregor MacLeod guides us through delicious recipes from traditional Scottish baking to exciting new combinations. He also meets fellow islanders who show him the secret to the perfect cakes, buns and biscuits.

Gregor demonstrates that you don’t have to leave Scotland or the islands to conjure up delicious memories and tastes of abroad. He makes rich lemon custard-filled Genovese biscuits from Sicily with soft buttery pastry. Taking inspiration from Greece, too, he shows us a quick recipe for light and fluffy giant pitta breads.

Skilled local bakers show Gregor that recipes can be reinvented and rejuvenated by adding new ingredients. In Stornoway, a humble scone is elevated to a tasty savoury morsel with bacon and strong cheese and in Leverburgh, Harris, a chocolate cake is made rich and moist with the unexpected addition of sweet potato.

Bho dhachaigh ann an Calanais seallaidh Griogar MacLeòid dhuinn iomadh greim blasta, eadar fuine na dùthcha san t-seann nòs, gu nithean ùr is inntinneach. Innsidh eileanaich eile dha na cuilbheartan a th’acasan son na cèicean, na bonnaich sna briosgaidean is fheàrr.

Tha Griogar a’ dearbhadh dhuinn nach leig thu leas carachadh son na blasan is fheàrr a dùthchanan cèin fheuchainn. Nì e fhèin briosgaidean a bhuineas do Sicily, le taois ime air an lìonadh le uachdar liomain. A’ gabhail dhan Ghrèig, innsidh e mar a ghabhas aran pitta, mòr is aotrom, a dhèanamh ann an cabhaig.

Seallaidh bèiceirean eile dha mar is urrainn dòigh fuine ùrachadh le dreach eile, is rud no dha nach do chuir e riamh ann. Chan e sgona a mhàin a th’ ann an sgona ann an Steòrnabhagh is deagh ghreim càise is hama ann; agus ann an Òb na Hearadh tha cèic teòclaid sònraichte tais, beairteach, le buntàta milis na luib.

In Gaelic with English subtitles