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Chef Nick Nairn and Dougie Vipond celebrate the fantastic range of food and drink Scotland has to offer in their country kitchen.

This episode sees them focus on plant-based food and on the menu is a Buddha bowl with cauliflower rice and onion bhajis. Joining them in the kitchen are vegetable grower Bryde Marshall, from the Falkland Kitchen Farm in Fife, and Still Game actress Jane McCarry, who selects a ginger wine to accompany the food.