麻豆约拍

If you enjoy eating squid in a restaurant but have never cooked it at home - or perhaps you need to be convinced to even taste it for the first time! - then why not let Clare English and The Kitchen Cafe team guide you through the buying, handling, cooking and eating of it? Chef Andy Cumming will be on hand to offer tips and advice for getting squid just right.

In part four of our virtual tour of Scotland's different whisky regions, whisky expert Annabel Meikle describes the history, characteristics and flavours of Islay whiskies.

Chef Tom Lewis shows Dan Holland how to make squid with ginger, chilli, broccoli and a whisky sauce.

Clare discovers the story behind Islay's An Gleann tablet - which is flavoured with whisky - and gets a masterclass on how to make it. Fiona Burrell of the Edinburgh New Town Cookery School suggests some failsafe tips and tricks on how to get tablet in your own kitchen just right.