It may be called flaming June outside, but on a chilly day at a remote shooting lodge on the Scottish moors a hearty meal is what's needed.
Television's newest culinary star Gary Rhodes starts his research into local produce with a clootie dumpling - one element of the serious fry-up that is a Scottish trucker's breakfast. From there he samples the rich flavour of grouse as well as cranachan, a Scottish speciality made with a wicked combination of raspberries and whisky.
Sporting a pair of thigh-high waders, Rhodes tries to catch one of his main ingredients from the River Spey. But he has more success in the kitchen where a warming ham and vegetable soup is followed by his famous salmon fish cakes served with lemon butter sauce, and then by summer pudding made with Tayside raspberries.
Producers Gabrielle Jackson , Deborah Moore
GARY RHODES page 20