The Great Food Guys
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The Great Food Guys
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.
Chef Nick Nairn and Dougie Vipond eat local and cook goat curry with chapatis. They are joined by farmer Jillian McEwan and actor Sanjeev Kohli.
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.
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 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 plant-based food and cook a Buddha bowl with onion bhajis. They are joined by guests vegetable grower Bryde Marshall and actress Jane McCarry.
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.
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.
Nick Nairn and Dougie Vipond celebrate Christmas with a festive feast of roast lamb with potato gratin. Joining them in the kitchen is celebrity guest Elaine C Smith.
Series 1
Chef Nick Nairn and Dougie Vipond focus on Scottish beef, cooking fillet steak cache with a green peppercorn sauce.
This week chef Nick Nairn and Dougie Vipond focus on Scottish fruit, cooking an apple and bramble crumble with Drambuie custard.
Chef Nick Nairn and Dougie Vipond focus on Scottish shellfish, cooking hand-dived west coast scallops, baked in garlic butter.
Chef Nick Nairn and Dougie Vipond go vegetarian, cooking a spiced roast root vegetable curry with handmade chapatis.
Chef Nick Nairn and Dougie Vipond focus on Scottish lamb, cooking spicy Moroccan lamb chops with grilled veg couscous.
Chef Nick Nairn and Dougie Vipond focus on wild food and foraging, cooking wild duck with foraged greens.
Series 3
Nick Nairn and Dougie Vipond celebrate spices, cooking beef fajitas with refried beans on tortilla with special guest Bruce Fummey.
Chef Nick Nairn and Dougie Vipond have a taste of the sea, cooking grilled Scottish lobster with chilli and garlic. With special guest, sports presenter Eilidh Barbour.
Nick Nairn and Dougie Vipond go veggie, cooking red onion tarte tatin with tomato and goats cheese salad. With special guest, poet and novelist Jackie Kay.
Nick Nairn and Dougie Vipond cook hand-dived scallops and black pudding with guest Andrew Cotter and his dogs.