Fuine - Episode Guide

Lofaichean milis. Bakers share their favourite fruit loaf recipes.

Bakers share favourite scone recipes.

Bakers share their recipes for sweet treats to accompany a cup of tea.

Bakers share some recipes for kids.

Bakers share their favourite pastry recipes.

Bakers share their favourite sponge cake recipes.

Bakers share their favourite sponge cake recipes.

Bakers share their favourite bread recipes.

Bakers share their favourite pudding recipes.

Bakers share their favourite recipes for occasion baking.

In this programme Mairi is in Skye, Islay and Lewis gathering delicious recipes for a dinner party that are sure to impress all of your guests.

Her cooks are on hand with suggestions that will make any tummy rumble, from a tender rack of lamb with a hazelnut and whisky sauce to a rich venison casserole with chocolate and juniper berries.

Of course, no dinner party would be complete without something sweet and decadent to round things off. Mairi serves up a light and fluffy chocolate souffle, a real show stopper, and meets a talented young cook who shows her how to make a sharp-but-sweet custard and raspberry tart that no guest could turn down.

In this programme Mairi is in Skye, Harris and Uist gathering delicious comfort food recipes. When only something nostalgic and warming will fit the bill, it's these recipes that you turn to.

Mairi shows us her recipe for the perfect macaroni cheese covered in crispy bacon and breadcrumbs, and she shows us how to make rhubarb crumble, the ultimate comfort food pudding.

But comfort food doesn't always have to mean a well-known recipe followed by the book. In Skye Mairi meets two fantastic cooks who have put their own spin on traditional comfort foods. They show her the perfect rice pudding spiced up with just a grating of nutmeg and a crunchy caramelised sugar topping, and a delicious, zesty bread and a butter pudding using panettone slathered with marmalade.

In this programme Mairi is in Lewis, Skye and Benbecula gathering delicious recipes for slow-cooked dishes that improve the longer you cook them. Her cooks are on hand with suggestions that will make any tummy rumble, from crisp and chewy meringues with a caramel filling to a rich and peppery venison and red wine casserole that can be cooked for hours on end, letting the flavours develop. Mairi also learns how to make rowan jelly, the perfect addition to any stew or casserole to give it a delicious gloss and extra flavour. And for something sweet Mairi makes her own retro steamed syrup sponge, the perfect Sunday treat served with dollops of thick custard.

In this programme Mairi is in Lewis and Islay, gathering delicious recipes for an afternoon tea. After all, it's the cakes and small bites to eat that people remember more than the tea! Her cooks are on hand with suggestions that will make any tummy rumble, from a crisp cherry and almond traybake with a soft frangipane topping to a beautifully light sponge, bejewelled with nectarines and raspberries and a sprinkling of flaked almonds.

But more than that, Mairi samples a sin-free cake. The wonderfully light angel cake contains almost no fat. That is until you add a generous helping of cream and fresh fruit. And Mairi also creates the afternoon tea classic, bakewell tart, which is a prerequisite to any tea party.

In this programme Mairi is in Skye, North Uist, South Uist and Benbecula gathering recipes using the freshest seafood available on every islander's doorstep. Her cooks are on hand with suggestions that will make any tummy rumble.

She meets a seafood enthusiast in North Uist who gathers his own mussels to create a delicious creamy garlic broth, and a chef who has created her own recipe for crab cakes using local white crab meat.

Mairi also revisits some delicious classic seafood dishes and gives them her own new twist, from a slightly spiced kedgeree with juicy pieces of smoked haddock to a hearty Cullen skink using hot smoked salmon for a delicious but subtle smokiness.

In this programme Mairi is in Skye, Lewis and South Uist gathering tasty recipes for both children and adults for the perfect birthday party. Her cooks are on hand with suggestions that will make any tummy rumble, from fun and colourful cake pops that the kids will love making themselves to a moist sticky toffee cake. An expert young baker in Skye also shows us her favourite recipe - a chocolate traybake with marbled white and milk chocolate.

But before all these sweet treats some proper 'growing food'. Mairi makes fish fingers - a way to be sure the kids get some nutrition. An experienced cook and grandmother also shows Mairi a great way to sneak some fruit into the party food with her pork and apple sausage rolls.

In this programme Mairi is in Barra, North Uist, Glasgow, Edinburgh and Islay gathering tasty recipes for weeknight suppers that are quick and simple but equally delicious. Her cooks are on hand with suggestions that will make any tummy rumble, from a fantastic beef curry that takes minutes to make from scratch to a hearty chorizo and potato hash.

Mairi speaks to a fabulous cook and mother of four who knows how to feed a big family. Her meatloaf and homemade tomato sauce is the perfect weeknight supper, and can be made up the night before and just put in the oven when you get home from work. Mairi also makes her own classic weeknight supper, Chicken Kievs, which are deliciously nostalgic and oozing with a herby garlic butter.

In this programme, Mairi is in Islay and Lewis gathering tasty recipes for a fabulous drinks party. Her cooks are on hand with suggestions that will make any tummy rumble, from little filo parcels filled with chicken and a satay sauce to crusty slices of homemade soda bread with smoked salmon cream cheese. These little morsels are the perfect accompaniment to a glass of wine or dram.

Canapes at a drinks party don't always have to be savoury, and Mairi meets some skilled bakers who show her how to make some dainty little sweets. She's treated to macarons, deliciously chewy with a lemon curd and mascarpone filling, and baklava, a syrupy, nutty filo pastry slice. Your guests certainly won't be complaining.

In this programme, Mairi is in Islay and Lewis gathering tasty recipes to cater for those with special dietary requirements. Her cooks are on hand with suggestions that will make any tummy rumble, from a spicy vegetarian shepherd's pie to a juicy aubergine and mozzarella bake.

Cutting down on our meat intake or cutting out ingredients needn't mean we cut down on flavour. A young baker shows Mairi his recipe for a broccoli and stilton quiche packed with flavour, and Mairi makes her own roasted vegetable tart with homemade basil pesto.

Two fabulous bakers also share recipes with Mairi for gluten-free cakes. A vanilla and almond cake bursting with nuts and a moist and zesty orange cake - delicious no matter what your diet.

In this programme, Mairi is in Islay, South Uist, Edinburgh and Skye, gathering tasty recipes for alfresco eating. Her cooks are on hand with suggestions that will make any tummy rumble, from smoky lime-marinated fajita steaks to juicy pork and apple burgers.

But picnics and barbeques aren't just about meat and grilling. The little extras on the side make the occasion. Mairi is treated to a tasty butternut squash and almond chutney, ideal for slathering on biscuits and cheese or to accompany burgers in buns. And for something sweet, a skilled Islay baker shows Mairi the perfect picnic baking - mini muffins with a zesty marmalade filling.

In this programme, Mairi is in Islay, Benbecula, Barra and Lewis gathering tasty recipes for the weekends, when you want something a little special. Her cooks are on hand with suggestions that will make any tummy rumble, from parma ham and parmesan rolls to accompany a Saturday night glass of wine, to a twist on Sunday afternoon's roast chicken using fennel and red onion.

With a little more spare time you can produce some delicious results. Mairi is treated to a rhubarb and cream cheese pie, tart rhubarb with sweet pastry, and she makes her own creamy fish pie - ideal for Saturday night.

It's always nice to have some baking ready for any visitors, and a zesty lemon square is the perfect accompaniment to a cup of tea.

In this episode Mairi gathers recipes for an indulgent anniversary celebration. She finds out from cooks what they serve on their anniversary when they want something special, from starting the day with a romantic brunch and a glass of fizz to rounding off a delicious meal with a rich and boozy chocolate roulade. Mairi is hard at work in her own kitchen in North Uist preparing a special anniversary meal. A creamy chicken in white wine sauce is rich and decadent and sure to please, whilst a sharp lemon tart works well at the end of an indulgent meal.

In this episode Mairi gathers recipes for when you need to tighten the purse strings but still need a filling meal for the whole family. Her home cooks show her recipes for when they're feeling the pinch. Toad in the hole is an economical way of stretching sausages further by padding them out with crisp batter, and a cake using apples that are past their best cuts down on food waste.

Mairi, a mother of two, well knows how important budgeting is when you have a family to feed. She puts a modern twist on the traditional carrageen pudding using just a few simple ingredients and demonstrates that classic desserts can still be done on a budget, such as her tarte tatin using tinned fruit.

In this programme Mairi gathers recipe ideas for a Sunday dinner. Duck breasts are a great alternative to the traditional roast joint and can be served up in half the time, and a light cake filled with fruit and served with custard will round off any Sunday meal.

Mairi's family always look forward to a Sunday as a day of relaxation and good food. She will be at the stove preparing a hearty spicy parsnip soup that is the perfect Sunday starter and can be made in advance. Sundays should always be a bit of a treat too, and nothing says that more than a rich sticky toffee pudding. Mairi makes her own with silky smooth homemade ice cream.

In this programme Mairi gathers recipe ideas for when you're rushed off your feet and need something quick and tasty. From a filling spaghetti dish that can be whipped up in a quarter of an hour to a sponge ready in half an hour for unexpected visitors.

With a busy household and a hungry family Mairi knows the importance of quick recipes that work every time. For those unexpected visitors that call for a ceilidh she prepares a dumpling in a matter of minutes using the microwave and a light soup that can feed a horde of hungry mouths in no time.

In this programme, Mairi gathers recipe ideas for a birthday party from skilled home-cooks and parents well versed in throwing parties for all ages. From party favourites like millionaire shortbread loved by every generation, to homemade chicken goujons, made with good-quality meat so you know the children are getting some proper nutrition.

With a family of her own, Mairi has thrown a few parties in her time and she will be in her kitchen in North Uist with her little helper Ruairidh making chocolate chip cookies for him and his friends. She will be preparing something for the adults too. Her parmesan cheese twists are quick to make and sure to impress your party guests.

In this programme, Mairi gathers recipe ideas for food that's perfect for when you're on the go - from picnic food to lunchbox staples. Skilled home-cooks show Mairi recipes for cakes that are perfect for transporting and how a French classic, duck a l'orange, can be adapted for a picnic.

Living in Uist and with a family of her own Mairi is constantly travelling to and from the mainland with hungry mouths to feed whilst on the road. Homemade lunchboxes ensure her and the family are getting something fresh and nutritious as they travel rather than depending on shop-bought sandwiches. Her homemade scotch eggs and pork pies do just the trick.

Mairi MacRitchie is in the Highlands and islands meeting skilful home bakers with a passion for food. They share with her their favourite recipes for cakes, pies and puddings for that special occasion when guests are coming round and you need something to really impress.

In this episode Mairi samples a variety of delicious and adventurous treats from Lewis to Skye. She tries cupcakes for adult, delicate little cakes but with the added kick of gin and tonic, and decadent profiteroles filled with rich chocolate mousse. For a savoury main course she tries a venison pie filled with tender meat, cranberries and chestnuts.

From her own kitchen in Uist Mairi also makes her own recipes to impress. She makes her striking walnut cake with a brilliant-white American frosting and a meringue roulade with a crunchy almond crust filled with fresh raspberries.

Mairi MacRitchie is in the Highlands and islands meeting skilful home bakers with a passion for food. They share with her the tried and tested recipes for bread and show her that bread can mean so much more than just a simple plain loaf. In this episode, Mairi samples samples some easy to follow and delicious bread recipes. She tries a crispy, light naan bread, the perfect partner to a curry.

Another adventurous baker makes a tasty French fougasse, a type of bread perfect for tearing and being shared around the table. Mairi also makes her own bread recipes from her kitchen in Uist, including a classic Irish soda bread with a twist - she adds wholegrain mustard and strong cheddar cheese. She also bakes deliciously sweet and spiced Chelsea buns bursting with raisins and sultanas, and topped with a honey glaze.

Mairi MacRitchie travels the Highlands and Islands meeting skilful home bakers who are experimenting with new flavours and innovative new recipes. They share with her their favourite recipes for something a little out of the ordinary, be it an unexpected combination of ingredients or a modern twist on an old classic.

From Kyle of Lochalsh, to Point in Lewis, Mairi tastes a variety of delicious recipes. She tries cupcakes with a kick of gin and tonic - these ones are definitely just for adults - and samples an Italian Stromboli bread with its crisp crust and tasty filling of artichokes, olives and cheese.

With fresh ingredients and some enthusiasm you can create something new, and Mairi shows how easy this can be in her own kitchen in Uist. She changes a traditional tarte tatin to a delicious savoury dish using red onions and adds thyme to a moist lemon bundt cake for a special twist.

Mairi MacRitchie travels the Highlands and Islands meeting experienced home bakers who know that classic recipes which work well every time will never go out of fashion. From South Uist to Eynort on Skye, Mairi samples the recipes her home cooks can always depend upon. She tastes traditional Cornish pasties with fantastically crisp pastry and a tender meat and vegetable filling. The cooks show her that the simplest things are often the best, such as lemon posset, which uses only three ingredients but makes a delightfully refreshing after-dinner treat.

Mairi also takes on some traditional recipes herself and shows us they can be easier than we think. She bakes a Battenberg cake, with its colourful sponge squares wrapped in a thick layer of marzipan, and she shares her tips for a classic cherry cake to ensure the lightest of sponges with evenly dispersed sweet glace cherries throughout.

Mairi MacRitchie is in the Highlands and Islands meeting the country's most passionate cooks and home bakers. They share with her the secret to the perfect after dinner treat. With guests gathered round the table it has to perfectly round off a delicious meal.

From Stornoway to Portree Mairi samples a range of delicious desserts. She sees how presentation as well as preparation is key as she tastes a cappuccino panna cotta that can be made beforehand and served in dainty china teacups. She also tries an eve's pudding with pear and raspberry - the perfect winter warmer.

Mairi always looks forward to pudding at the end of a meal. Her recipe for lemon surprise pudding separates in the oven to a zingy custard and a light lemon sponge. A fresh summer fruit tart with rich custard will be enough to tempt your guests and everyone at the table will suddenly have room for the final course.

Mairi MacRitchie is in the Highlands and Islands learning from home bakers who have a passion for food. With plenty of tips they show her the perfect recipes for biscuits to dunk in your tea and traybakes to take on an afternoon picnic. From the Isle of Skye to Inverness Mairi tastes some delicious recipes that are easily prepared. Homemade classic Bourbon biscuits are so simple to make with the help of a handy biscuit cutter, but they have twice the snap and crunch as well as a much more generous layer of chocolate buttercream.

Mairi sees how rich chocolate brownies can be made as gooey as you like with the perfect cooking time and given texture with crunchy pistachio nuts. From her home in Uist Mairi bakes some afternoon tea treats. French madeleines are a pretty addition to any cake stand and Viennese whirls will disappear from the biscuit tin in next to no time.

Mairi MacRitchie is in the Highlands and Islands meeting home bakers to find out their favourite recipes using seasonal fruit. With a rich abundance of great local produce they show us how to make the most of what we've got on our doorstep. Travelling across the country from Tain to Uist Mairi sees how the classic toffee apple flavour can be adapted for a fruity loaf with soft pieces of apple throughout and a sticky caramel icing.

With brambles so readily available she tastes a recipe for an upside down cake, combining them with apples and a bramble sponge topped with a crunchy crumble topping. From her own kitchen in Uist Mairi shows us how she makes the most of seasonal produce. Using beautifully tart pink rhubarb she gives the classic French clafoutis an unusual twist and with ripe red raspberries and strawberries she adds flavour and a vibrant colour to the traditional souffle.

Mairi MacRitchie is in the Highlands and Islands meeting the nation's best home bakers. She is on the hunt for recipes that you turn to when the fridge is empty and you have to depend on what's in the cupboards at home.

From Stornoway to the Black Isle she sees how bakers get creative when they have to make do with what they have in the store cupboard. She tastes a rich gingerbread slab covered in desiccated coconut that can be kept for over a week and also samples sweet maple syrup cookies with raisins and dates.

At home in Uist Mairi shares her recipe for a retro upside down pineapple and cherry cake. All you need are sponge ingredients and tinned pineapple to make this light pineapple-flavoured sponge with a moist layer of fruit at the bottom. She also makes traditional coconut macaroons that can be thrown together in minutes for unexpected guests calling in for a cup of tea.

From his home in Callanish in Lewis, where he runs his own B&B, Gregor MacLeod takes to the road to meet some of the Highlands and Islands' best home cooks and bakers. He visits them in their own kitchens and they share with him their favourite recipes. A professional cook himself, he knows that you can learn so much more from a passionate and practised person than from any cookery book.

In this programme, Gregor and his trusted bakers and cooks show us their recipes for when only something sweet will do. He takes a trip to Ballantrushal in Lewis to taste fluffy pink marshmallows and visits a Glasgow Gael to try her malted white chocolate blondies. And Gregor himself makes pink iced buns with fresh cream and jam, and a crunchy sour cherry and pistachio nougat.

In this programme, Gregor and his trusted bakers and cooks show us their favourite recipes for when friends come to tea. In South Uist Gregor tries a goat's cheese and watercress tart - ideal for making before guests arrive.

A loaf that keeps well is essential for unexpected guests too and Harriet in Skye shows Gregor her failsafe recipe for a marmalade and ginger cake.

And back in his own kitchen Gregor makes a show-stopping raspberry and hazelnut roulade that is bound to impress any visitors.

From his home in Callanish in Lewi,s where he runs a B&B, Gregor MacLeod takes to the road to meet some of the Highlands and Islands' best home cooks and bakers. He visits them in their own kitchens and they share with him their favourite recipes. A professional cook himself, he knows that you can learn so much more from a passionate and practised person than from any cookery book.

In this programme, Gregor and his trusted bakers and cooks show us their favourite recipes using alcohol and other drinks. In Harris he samples his favourite tipple, but in a cake. There, a woman has come up with her own recipe for gin and pink grapefruit steamed sponge.

Back in Lewis, Gregor meets a talented baker who uses green tea to add flavour to his spiced fruit loaf. And in his own kitchen Gregor makes the ultimate chocolate cake but by adding stout to the batter he makes it more moist and even richer.

From his home in Callanish in Lewis where he runs a B&B Gregor MacLeod takes to the road to meet some of the Highlands and Islands' best home cooks and bakers. He visits them in their own kitchens and they share with him their favourite recipes. A professional cook himself, he knows that you can learn so much more from a passionate and practised person than from any cookery book. In this programme Gregor and his trusted bakers and cooks show us their favourite recipes inspired by countries afar.

In Point in Lewis he tries a French pizza called Pissaladiere, with its salty topping of anchovies and olives. A German man who has made Scotland his home shows Gregor his recipe for rum and raisin cheesecake – just like his grandmother used to make. And Gregor takes his inspiration from Spain cooking up light and crispy churros with a rich melted chocolate sauce.

In this programme, Gregor and his trusted bakers and cooks show us the recipes they turn to when on a strict budget.

Gregor visits his neighbour in Lewis who shows him a great way to use up mashed potato by making sweet and chocolatey macaroons with it. He then is in Kyle of Lochalsh, where an accomplished cook shows him how she uses tinned salmon to make delicious tart.

And back at home, Gregor puts old bananas to good use in his sticky caramel upside-down cake.

In this programme, Gregor and his trusted bakers and cooks show us their favourite recipes to mark a romantic occasion, whether it be Valentine's Day or an anniversary.

In Lochs, an experienced baker shows him her loveheart-shaped biscuits filled with jam. Then, in Tong, he samples the perfect chocolate indulgence that is sure to melt any heart – a chocolate and salted caramel tart. And Gregor spices things up by adding chilli to his handmade chocolate truffles. These are recipes to show you care.

In this programme, Gregor and his trusted bakers and cooks show us their recipes for something salty. He visits a serious foodie in Point in Lewis who gives him a masterclass on how make Calzone filled with tasty Italian meats and cheese.

In Kyle of Lochalsh, Gregor samples crispy cheese biscuits served with a spicy apple and cranberry chutney. And Gregor demonstrates that salty doesn't necessarily have to mean savoury with his own salted caramel chocolate puddings.

In this programme, Gregor and his trusted bakers and cooks show us their favourite recipes for catering to those with dietary requirements. Gregor tastes an egg-and-dairy-free chocolate cake which doesn't compromise on flavour and is still the ultimate chocolatey treat.

He gets a slice of a gluten-free orange polenta cake which uses almonds instead of flour. And back in his own kitchen Gregor makes a tasty vegan pie layered with colourful vegetables cooked in spices and herbs.

In this programme, Gregor and his trusted bakers and cooks show us their best bread recipes. Gregor shows us the trick to the classic French croissant with its layers of flaky puff pastry and fills his with a generous helping of chocolate. He's also out and about sampling many tasty loaves. From a cheese and onion tear ‘n' share bread with a crispy cheesy crust, to moist, fruity hot cross buns. If something is that good then why should it just be kept for Easter?

In this programme, Gregor and his trusted bakers and cooks show us the recipes they love to bake on a cold winter's day when only a warming hot pudding will do.

In Harris, Gregor meets an experienced cook who combines a tart and a crumble into one dish using soft-stewed apples. Then, in South Uist, he meets a woman who takes the hassle out of sticky toffee pudding by making her own all-in-one version. Back at home Gregor makes a cherry and blueberry pie with a decorative pastry topping.

Gregor MacLeod and some of the country's best home bakers show us their favourite recipes.

Gregor is in Benbecula to taste crisp, puff-pastry pasties filled with the freshest Uist crab meat and melt-in-the-mouth leeks.

Gregor MacLeod is in Skye to taste a great recipe using shop-bought puff pastry. Plus, the secret to the perfect oatcakes.

Some of the country's best home bakers welcome Gregor MacLeod into the kitchen. In Skye, Gregor gets to taste delicious homemade honeycomb.

In the bays of Harris, Gregor tries a winning combination – fluffy cheese scones still warm from the oven and homemade cream of tomato soup.

Gregor heads to Inverness to see how to make a zesty clementine sponge that uses poppy seeds to add colour and crunch.

Gregor MacLeod and some of the country's best home bakers show us their favourite recipes.

Gregor MacLeod and some of the country's best home bakers show us their favourite recipes.