麻豆约拍

Tha M脿iri NicRisnidh a' siubhal na G脿idhealtachd is nan Eilean a' tachairt air b猫iceirean sgileil, feuch d猫 is fhe脿rr leothasan fuine le measan na r脿ithe. Le toradh pailt 脿s an sg矛rean fh猫in, tha iad a' sealltainn d猫 ghabhas d猫anamh leis gach saoibhreas a gheibhear gu h-ionadal. A' siubhal eadar Uibhist is Baile Dhubhthaich tha M脿iri a' cluinntinn mar a ghabhas blas ubhal le tofaidh a' chleachdadh airson lof - le p矛osan ubhail air fheadh agus le c貌mhdach charamail.

Agus nuair a tha na smeuran pailt, gheibh i blasad de ch猫ic bun-os-cionn l脿n leotha agus c貌mhdach phronnagan air uachdar. Na cidsin fh猫in an Uibhist tha M脿iri a' sealltainn d猫 tha fa-near dh矛-se le toradh na r脿ithe. Tha i a' cur dreach 霉r air clafoutis Frangach le ruadh-bharr gheur-mhilis - agus tha i a' cur an d脿 chuid dath is blas air souffl茅 thraidiseanta le s霉bhan-l脿ir agus s霉bhagan, dearg is abaich.

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.