Greim-Bìdh le Gregor - Season 1

Gregor MacLeod is passionate about local produce. From his home on the Isle of Lewis, he shows us the people and places that provide the finest ingredients.

On the island's east coast, he meets a local fisherman to pick up the freshest langoustines for an enormous, vibrant paella. This is Hebridean-style feasting inspired by the Mediterranean. He also visits a local honesty shed to pick up home-made raspberry jam to use in the most comforting way – jam roly-poly.

Gregor likes to go the extra mile when preparing a cheeseboard. He shares his recipe for fruit and nut crackers to have alongside a selection of his favourite cheeses.

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 last place on the island to make kippers. There he lends a hand before taking his prized produce home to cook up Spanish-inspired kipper croquettes with home-made mayonnaise.

Gregor is the proud owner of 16 chickens who provide him with eggs aplenty. This often means a glut of fresh eggs. Gregor shows us how he puts them to good use in his showstopping pavlova tower. 'Waste not, want not' is his motto, so he turns the remaining yolks into a bright purple bramble curd to go between each layer of marshmallow pavlova.

Something sweet to accompany a coffee is a must. Gregor is a trained barista, so to go with his flat white he makes wafer twirl biscuits dipped in chocolate and hazelnuts.

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.

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.

At a community-run growing project, Gregor picks up fresh parsnips. If you can do carrot cake, then why not parsnip cake? Gregor shows us his recipe for a polenta and parsnip cake, which is moist and orangey. He even uses lemon balm from the community garden to decorate the cake.

Earlier in the year, Gregor picked elderflowers in the village and made his own cordial. He uses this to flavour creamy panna cottas topped with a crunchy almond praline and crushed strawberries.

Honesty boxes across the island are great for cutting down on food miles. On the island's east coast, Gregor picks up quail's eggs. He turns these into precious little scotch eggs flavoured with Thai spices and aromatics.

Down at the shore, Gregor meets a local seaweed harvester who helps him gather sugar kelp. Gregor takes this precious super food home to add to carrot cake. The natural salts in the seaweed perfectly balance the cake's sweetness.

Gregor also shows us his recipe for the chewiest and chocolatiest biscuits. If you can resist eating all of them, Gregor then shows us how to completely reinvent the biscuits into a moist overnight cake. Soaked in Irish cream liqueur and covered in cream, this is the perfect prepare ahead cake.

In the neighbouring village, Gregor visits islanders who have turned their shed into a shop. There he picks up home-grown potatoes and onions which he tuns into cheesy tart. Simple but so tasty.