Nick Nairn and Dougie Vipond celebrate the fantastic range of food and drink Scotland has to offer.

In this episode, it’s a meat lovers feast as Nick and Dougie cook a braised Asian daube of beef with wasabi mash and black bean pak choi. Their special guest is impressionist Rory Bremner, who joins them in the kitchen for a chat and to try this week's food and drink combination. Show less