Episode 4
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.
Tirami-choux - get it? - is first on the menu. This is the ultimate fusion pudding. French choux buns are filled with a creamy coffee mixture inspired by tiramisu and are then piled high and covered in chocolate. Impressive and indulgent, this is sure to wow guests.
The deli on the island is a haven for Gregor. There, all sorts of delicious products provide inspiration. He picks up beautiful locally cured venison, some fine Scottish cheese and a mixture of colourful antipasti. Gregor puts it all to use in a stromboli, an Italian bread loaf bursting with flavour.
At the local estate, Gregor picks up ingredients to make a duck wellington. Flaky puff pastry encases spinach mousse and a perfectly cooked duck breast.
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