麻豆约拍

15-20 years ago salmon was seen as luxury food item, eaten only on special occasions. Today it is Scotland's largest food export; over 1 million portions of salmon are eaten every day in the UK and 1 million portions of smoked salmon each week. So what has changed? Why has salmon lost its luxurious status and become almost as common as chicken? Chef Neil Forbes joins Pennie Latin and The Kitchen Caf茅 team to help us get more from our salmon

Scottish salmon farming at times gets a bad press for being unkind to the environment. There are strong arguments on both sides. The Kitchen Caf茅 finds out how salmon farmers are using technology to improve fish and environmental welfare, just in the same way that farmers have changed their land based methods to be more environmentally aware.

Growing your own food may be immensely satisfying but what if you live somewhere with very little space to plant anything? The Beechgrove Potting Shed's Theresa Talbot joins The Kitchen Caf茅 to advise us on how to create the best herb garden at home. Whether it's in a window box or a small corner of the garden you can grow a whole host of herbs to enhance your cooking throughout the year. Plus Gillian Russell hears about the herbs in the Royal Botanic Garden's Edible Garden Project.

World Food Expert Ghillie Basan makes Stuffed Peppers With Feta in this week's takeaway recipe.