Spanish chef Omar Allibhoy tells Clare English why he wants us to ditch our love of Italian food (even just one day a week!), start a tapas revolution and learn to create some authentic Spanish dishes at home. Chef Andy Cumming suggests ways of taking the tapas tradition and making Scottish tapas using local, seasonal ingredients.
Ahead of the Glasgow Street Feastival, Rachna Dheer - founder of Babu Bombay Street Kitchen - demonstrates how to make simple street food, the kind of dishes we could easily recreate in our own kitchens.
Fiona Burrell from the Edinburgh New Town Cookery School guides us through a classic Hungarian goulash, a perfect autumn dish.
Edible Edinburgh's Pete Ritchie shares his enthusiasm for Feeding The 5000, a free-lunch event in Edinburgh, which aims to raise people's awareness of food waste.