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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. Then they’re 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.

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.

‘S e Tirami-choux – ga thuigs’? – a’ chiad rud air a’ chlàr-bìdh. Abair fiùisean de mhìlsean. Tha bonnaich choux Frangach air an lìonadh le uachdar, agus le buaidh tiramisu air, tha an t-uachdar làn blas a’ chofaidh. Tha iad air an togail nan càrn agus air an còmhdach le teòclaid. Iongantach is leòmach, bidh na h-aoighean air an dòigh.
Tha an deli air an eilean na thèarmann do Gregor. Tha e a’ togail sitheann a chaidh a chiùradh gu h-ionadail, càise Albannach agus measgachadh dathte de antipasti. Tha Gregor ga chuir gu feum ann an stromboli, lof Eadailteach luma-làn blas.

Aig oighreachd ionadail, tha Gregor a’ togail stuthan airson wellington tunnaige a dhèanamh. Taois cleiteach anns a bheil mousse càl-bloinigein agus broilleach-feòla tunnaige.

In Gaelic with English subtitles