West Scotland

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Episode 8 of 10

Duration: 30 minutes

Chef James Martin takes to the skies to explore how the beautiful and unique landscape of the British Isles produces distinct and delicious regional ingredients.

On the wild and untamed west coast of Scotland James establishes why the sheltered lochs are the perfect environment for langoustine to thrive and why Highland beef is such a lean yet flavoursome meat.

James creates a delicious soup of deep-friend langoustines and mussels in a vodka and tonic batter, and a Thai-style Highland beef salad.


James Martin
Jonathan Jones
Paul Winterton
Joanna Brame
Series Editor
Karen Plumb
Executive Producer
Pete Lawrence



Cherry trifle

Try out James Martin's dishes from his travels around the UK.

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