The Great Food Guys - Season 2

Chef Nick Nairn and Dougie Vipond focus on Asian fusion, cooking salt chilli squid with a Vietnamese dipping sauce with guests chef Kaori Simpson and actor Greg McHugh.

Chef Nick Nairn and Dougie Vipond focus on wild food and cook gnocchi with smoked haddock and wild greens, with guests chef Billy Boyter and crime writer Val McDermid.

Nick Nairn and Dougie Vipond focus on plant-based food and cook a Buddha bowl with onion bhajis. They are joined by guests vegetable grower Bryde Marshall and actress Jane McCarry.

Nick Nairn and Dougie Vipond focus on meat and cook a rack of Scotch lamb with roast aubergine. They are joined by sheep farmer Michelle Stephen and comedian Jim Smith.

Nick Nairn and Dougie Vipond focus on seafood and cook monkfish with mussels. They are joined by Fenella and Kirsty from the Seafood Shack in Ullapool, and athlete JJ Chalmers.

Nick Nairn and Dougie Vipond focus on street food, making falafel with beetroot houmous and Greek salad with chef Rachna Dheer and actress Laura Main.

Chef Nick Nairn and Dougie Vipond eat local and cook goat curry with chapatis with farmer Jillian McEwan and actor Sanjeev Kohli.

Nick Nairn and Dougie Vipond celebrate our heritage food with roast loin of roe deer with potato rosti, with chef Lorna McNee and weather presenter Judith Ralston.