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From his island cottage in Callanish, Gregor MacLeod guides us through delicious recipes from traditional Scottish baking to exciting new combinations. He also meets fellow islanders who show him the secret to the perfect cakes, buns and biscuits.

At home in the kitchen, Gregor makes chewy and salty bread pretzels that are the perfect snack or lunchbox filler. For something sweet, he whips up individual steamed syrup sponges and a new take on Empire Biscuits filled with home-made lemon curd.

On his travels, Gregor visits expert bakers close to home on the Isle of Lewis and further afield in Skye. There he samples a clever recipe which is a cross between banana loaf and fruitcake and an alternative to a sweet tarte Tatin using fruit. This time it’s a savoury dish with tomatoes and feta cheese.

Bho dhachaigh ann an Calanais seallaidh Griogar MacLeòid dhuinn iomadh greim blasta, eadar fuine na dùthcha san t-seann nòs, gu nithean ùr is inntinneach. Innsidh eileanaich eile dha na cuilbheartan a th’ acasan son na cèicean, na bonnaich sna briosgaidean is fheàrr.

Na chidsin fhèin ni e preadsalan sgoinneil shaillte le deagh chagnadh, math aig àm sa bith ged nach biodh acras idir ort! Air an làimh eile, tha milsean smùide aig - tais le siorap – agus briosgaidean Impireachd, mar a chanadh iad, làn slamag liomain.

Muigh air chuairt tha Griogar a’ tachairt air bèiceirean eile ann an Leòdhas agus san Eilean Sgitheanach – sin far am faigh e blas de chèic tha letheach eadar aran banana agus cèic le measan. Agus Tarte Tatin gun mheasan idir ann, ach sònraichte blasta le tomatoan agus càise feta.

In Gaelic with English subtitles