Chef Nick Nairn and Dougie Vipond are on a mission to highlight the fantastic range of great produce Scotland has to offer. This week they’re looking at wild food and foraging, cooking wild duck and foraged greens, including lichen!

Joining them in the kitchen are Masterchef winner Jamie Scott, who uses foraged food in his restaurant and food and drink writer Gabriella Bennet, who has found an unusual elixir made from berries.