Self-taught chef Nick Nairn travels around Scotland in search of the country's best produce, meets local people and prepares traditional recipes.

On this week's travels, Nick Nairn goes wild-mushroom picking for the raw produce to make a Scottish risotto starter. For his main course, he has to try his hand at grouse shooting on the Strathspey Estate, before preparing a roast grouse with bread sauce, croutons, game crumbs and gravy. Finally, he meets a local bee keeper to gather honey for a dessert of honey ice cream in a poached-pear-and-caramel sauce.

BBC Book: Wild Harvest with Nick Nairn is available in hardback from booksellers