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10 Episodes 2020 - 2020
Episode 1
28 mins
Nick and Dougie focus on Asian fusion, cooking salt chilli squid with a Vietnamese dipping sauce with guests chef Kaori Simpson and actor Greg McHugh.
Episode 2
28 mins
Nick and Dougie focus on wild food and cook gnocchi with smoked haddock and wild greens.
Episode 3
Nick and Dougie focus on plant-based food and on the menu is a Buddha bowl with cauliflower rice and onion bhajis.
Episode 4
Nick and Dougie focus on meat and cook a rack of Scotch lamb with roast miso aubergine and sauce vierge.
Episode 5
28 mins
Nick and Dougie focus on seafood and cook monkfish with mussels. They are joined by Fenella and Kirsty from the Seafood Shack in Ullapool, and athlete JJ Chalmers.
Episode 6
28 mins
Nick and Dougie focus on street food, making falafel with beetroot houmous and Greek salad with chef Rachna Dheer and actress Laura Main.
Episode 7
28 mins
Nick and Dougie eat local and cook goat curry with chapatis with farmer Jillian McEwan and actor Sanjeev Kohli.
Episode 8
28 mins
Nick and Dougie explore heritage food and cook roast loin of roe deer with potato rosti and root vegetables. Joining them in the kitchen are award-winning chef Lorna McNee and weather presenter Judith Ralston.
Episode 9
28 mins
Episode 10
28 mins