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.

In this programme Mairi is in Skye, North Uist, South Uist and Benbecula gathering recipes using the freshest seafood available on every islander's doorstep. Her cooks are on hand with suggestions that will make any tummy rumble.

She meets a seafood enthusiast in North Uist who gathers his own mussels to create a delicious creamy garlic broth, and a chef who has created her own recipe for crab cakes using local white crab meat.

Mairi also revisits some delicious classic seafood dishes and gives them her own new twist, from a slightly spiced kedgeree with juicy pieces of smoked haddock to a hearty Cullen skink using hot smoked salmon for a delicious but subtle smokiness.