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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.

In Stornoway, Gregor visits the butcher to learn how to make the town’s famous black pudding. He then creates a special brunch recipe - crispy potato rostis with a slice of black pudding hidden in the centre. A poached egg sits on top, as do dollops of homemade hollandaise sauce.

You can’t get much more local than your own garden! It’s there that Gregor keeps his own bees. He shows us his recipe for a beautifully bronze burnt Basque cheesecake. His own honey gives this souffle-light cake a rich flavour.

Gregor gets in the mood for a party and a true island flavour - peat - inspires his blini recipe. He uses it to smoke juicy hand-dived scallops and serves this on wholemeal blinis with a beetroot puree. These are the perfect morsels to have with a glass of fizz.

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.

Tha e a’ dol chun a’ bhuidsear a dh’ionnsachadh mar a nì e marag dhubh ainmeil Steòrnabhaigh. Tha reasabaidh sònraichte aige airson brunch; rostis buntàta le marag dhubh, ugh slaopte is sabhs hollandaise.

Dè as ionadail na do ghàrradh fhèin? ’S ann an seo a tha seileanan Gregor. Tha reasabaidh aige airson cèic-chàise loisgte Basgach le dàth àlainn òir. Tha a mhil fhèin a’ toirt blas air leth don chèic a tha cho aotrom ri souffle.
Tric a’ cur fàilt’ air aoighean, tha Gregor deisealachadh airson pàrtaidh le fìor bhlasad eileanach – mòine. Tha e ga chleachdadh airson creachain sùghmhor a smocadh agus gan gabhail air blinis le puree biotais. A’ ghreimeag as fheàrr airson a ghabhail le fizz.

In Gaelic with English subtitles