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Chef Nick Nairn and Dougie Vipond are on a mission to highlight the fantastic range of great produce Scotland has to offer. This week they鈥檙e focusing on fish, cooking a fish pie with mussels, haddock, plaice and smoked salmon. Joining them in the kitchen are fish supplier Fiona Houston and food and drink journalist Rosalind Erskine, who mixes an Angus breakfast martini using local gin infused with marmalade.