Chef Nick Nairn and Dougie Vipond focus on Asian fusion, cooking salt chilli squid with a Vietnamese dipping sauce with guests chef Kaori Simpson and actor Greg McHugh.
Chef Nick Nairn and Dougie Vipond celebrate the fantastic range of food and drink Scotland has to offer in their country kitchen.
In this episode, they look at Asian fusion and are cooking up salt chilli squid with a Vietnamese dipping sauce. ing them in the kitchen are award-winning chef Kaori Simpson, from the Harajuku Kitchen in Edinburgh, and actor Greg McHugh, who brings along his choice of craft beer to accompany the food.
