In this programme Mairi is in Skye, Islay and Lewis gathering delicious recipes for a dinner party that are sure to impress all of your guests.

Her cooks are on hand with suggestions that will make any tummy rumble, from a tender rack of lamb with a hazelnut and whisky sauce to a rich venison casserole with chocolate and juniper berries.

Of course, no dinner party would be complete without something sweet and decadent to round things off. Mairi serves up a light and fluffy chocolate souffle, a real show stopper, and meets a talented young cook who shows her how to make a sharp-but-sweet custard and raspberry tart that no guest could turn down.

In this programme Mairi is in Lewis, Skye and Benbecula gathering delicious recipes for slow-cooked dishes that improve the longer you cook them. Her cooks are on hand with suggestions that will make any tummy rumble, from crisp and chewy meringues with a caramel filling to a rich and peppery venison and red wine casserole that can be cooked for hours on end, letting the flavours develop. Mairi also learns how to make rowan jelly, the perfect addition to any stew or casserole to give it a delicious gloss and extra flavour. And for something sweet Mairi makes her own retro steamed syrup sponge, the perfect Sunday treat served with dollops of thick custard.