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Tha M脿iri NicRisnidh a' siubhal na G脿idhealtachd is nan Eilean a' tachairt air b猫iceirean sgileil, f矛or dhe貌nach air deagh bhiadh a dh猫anamh. Seallaidh iad dhi na c猫icean, p脿idhean is m矛lseanan is fhe脿rr leotha - gu h-脿raid an fheadhainn a chosnas moladh bho na h-aoighean 's tu de貌nach iongnadh a chuir orra!

'Sa phr貌gram seo tha M脿iri a' feuchainn greimeannan s貌ghail, blasta agus inntinneach, thall sa bhos, eadar Le貌dhas agus an Eilean Sgitheanach: bonnaich do dh' inbhich, air bhlas ghin猫ibhir is tonaig, profiteroles bheairteach l脿n te貌claid air a bhualadh - agus romhpa sin, mar phr矛omh ch霉rsa, p脿idh sitheann f猫idh, l脿n le fe貌il thais, fraochagan is geanm-chn貌than. Na cidsean fh猫in an Uibhist tha M脿iri cuideachd trang a' fuine: c猫ic l脿n ghall-chn貌than le c貌mhdach si霉crach cho geal ris an t-sneachda, agus marang na rola, almoin phrann air an taobh a-muigh agus s霉bhagan na bhroinn.

Mairi MacRitchie is in the Highlands and islands meeting skilful home bakers with a passion for food. They share with her their favourite recipes for cakes, pies and puddings for that special occasion when guests are coming round and you need something to really impress.

Mairi samples a variety of delicious and adventurous treats from Lewis to Skye. She tries cupcakes for adults, delicate little cakes but with the added kick of gin and tonic, and decadent profiteroles filled with rich chocolate mousse. For a savoury main course, she tries a venison pie filled with tender meat, cranberries and chestnuts.

From her kitchen in Uist, Mairi also makes her own recipes to impress. She makes her striking walnut cake with a brilliant-white American frosting and a meringue roulade with a crunchy almond crust filled with fresh raspberries.