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Bha sìde air leth a' cuir fàilte air Alasdair nuair a thadhal e aig Loch Fìn airson eisirean an loch fheuchainn. Chunnaic e iad air am buain 's air am pacadh airson an cuir air falbh air feadh an t-saoghail.

Bha Magaidh aig tuathanachas faisg air an Òban airson fiosrachadh fhaighinn air crodh na sgìre, agus far a bheil an reiceadair Dòmhnall Moireasdan a' toirt comhairle dhith air ciamar a tha feòil taobh siar Alba air àrachadh.

Bidh an còcaire Aonghas MacDiarmaid a' sealltainn dhuinn ciamar a tha e a’ dèanamh terrine le tunnag 's easag aig Taigh-Òsta Balinakill. Agus mu dheireadh, bidh Magaidh 's Alasdair a’ còcaireachd staoig le sabhs Hoisin agus Angels on Horseback - eisirean air an cuairteachadh le hama 's air an grìosachadh.

Glorious weather greets Alasdair MacLeod when he visits Loch Fyne to try fresh oysters from the loch and watch them being harvested and packed for despatching all over the world.

Maggie MacKenzie visits an Oban farm to find out about the finer points of prime Scottish cattle where Auctioneer Donald Morrison is on hand to explain how the best of West Coast beef is produced.

Chef Angus MacDiarmid reveals the secret of how to make an eye-catching Duck and Pheasant Terrine at the Balinakill Country House Hotel. Maggie and Alasdair end their Argyll adventure cooking up a mouth watering dinner of Sirloin Steak with Hoisin Sauce and Angels on Horseback - oysters rolled in pancetta and grilled.