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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 quails’ eggs. He turns these into precious little scotch eggs flavoured with Thai spices and aromatics.

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.

Aig pròiseact coimhearsnachd, tha Gregor a’ togail currain-geal. Mas urrainn dhut cèic churrain a dhèanamh, carson nach dèanadh tu cèic churrain-ghil? Tha a chèic pholenta is churrain-gheal tais, le blas orainseir. Tha e fiù ’s a’ cleachdadh lus na malla bhon ghàrradh mar sgeadachadh.

Nas tràithe air a’ bhliadhna, bhuain Gregor lusan dromain agus rinn e an còirdeil aige fhèin. Tha e a’ cleachdadh seo sna panna cottas uachdaireach aige, sgeadaichte le praline brisg àlmoin agus subhan-làir.
Tha bothain beaga air feadh an eilein mìorbhaileach airson a bhith a’ gearradh sìos air mìltean siubhal a’ bhìdh. Air taobh sear Leòdhais, tha Gregor a’ togail uighean gart-eòin. Tha e a’ dèanamh scotch eggs le spìosraidhean Thai leotha.

In Gaelic with English subtitles