Albert Roux talks about the Chefs Adopt a School project, Christopher Trotter and Andy Cumming have advice on cooking liver and Ghillie Basan describes Papua New Guinea's cuisine.
World-renowned chef Albert Roux talks about where his own passion for food comes from, his enthusiasm for the Chef-Adopt-A-School project, his desire to keep on teaching the next generation about food and also his love of the Highlands!
Elaine Bremner, principal teacher of Home Economics at Charleston Academy in Inverness, tells Clare English about Albert Roux's involvement with her school and describes how the pupils have gained a huge knowledge of - and passion for - food as a result
Chef Andy Cumming talks about getting to grips with liver in the kitchen - especially if you're a novice - and shares his ideas on how best to cook it.
In this week's takeaway recipe Chef Christopher Trotter demonstrates how to make liver with lime and honey.
Continuing our culinary jaunt around the Commonwealth, world food expert Ghillie Basan describes the food of Papua New Guinea.