Episode 3
Gregor MacLeod is passionate about local produce. From his home on the Isle of Lewis, he shows us the people and places he goes to for the finest ingredients.
In Stornoway, Gregor visits the butcher to learn how to make the town's famous black pudding. He then creates a special brunch recipe - crispy potato rostis with a slice of black pudding hidden in the centre. A poached egg sits on top, as do dollops of homemade hollandaise sauce.
You can't get much more local than your own garden! It's there that Gregor keeps his own bees. He shows us his recipe for a beautifully bronze burnt Basque cheesecake. His own honey gives this souffle-light cake a rich flavour.
Gregor gets in the mood for a party and a true island flavour - peat - inspires his blini recipe. He uses it to smoke juicy hand-dived scallops and serves this on wholemeal blinis with a beetroot puree. These are the perfect morsels to have with a glass of fizz.
Tha Gregor MacLeòid dealasach mu bhiadh ionadail. Bho dhachaigh ann an Leòdhas, tha e a' sealltainn dhuinn far am bi e a' dol airson a' bhìdh as fheàrr.
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