麻豆约拍

Tha M脿iri NicRisnidh air chuairt eile tron Gh脿idhealtachd is nan Eileanan a' coinneachadh ri s脿r-ch貌cairean a sheallas dhi am biadh is fhe脿rr leothasan a dh猫anamh. Anns a' phr貌gram seo tha M脿iri ann an Le貌dhas, san Eilean Sgitheanach agus ann am Beinn na Fadhla a' cruinneachadh d貌ighean air biadh a bhruich air a shocair - ach am b矛 e nas blasta mar is fhaide bhios e air an st貌bh. Tha deagh ch貌cairean deiseil le molaidhean a dh'fh脿gadh neach sa bith sanntach air an d矛nnear - eadar meireangan l脿n charamal, gu st貌bhach bheairteach sitheann f茅idh, air a bhruich le f矛on dearg is piobar. Tha M脿iri cuideachd ag ionnsachadh mar a n矛 i silidh le dearcan chaorainn - air leth feumail son a chur an luib st貌bhach sa bith. Agus airson greim milis, tha M脿iri a' bruich m矛lsean ann an deatach, ga ch貌mhdach le siorap agus ga thoirt seachad le steall mhath custard na chois aig deireadh d矛nnear na S脿baid.

Mairi MacRitchie is in the Highlands and islands meeting some of the country's finest cooks and bakers, who share with her their favourite and most treasured recipes.

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.