大象传媒

Food writer Catherine Brown talks to Pennie Latin about how our relationship with seafood has changed over the years and suggests that a fresh approach to cooking and eating the seafood from Scottish waters is long overdue.

Restaurant owner Seumas MacInnes talks about the range of fish available in Scotland and shares ideas and inspiration on which fish to broaden our horizons with.

Chef Roy Brett guides us through making crab risotto.

As pupils across Scotland select their Higher subjects The Kitchen Cafe looks at home economics. How has it changed in recent years? Does it matter if there is less actual cooking being taught in class or is it more important that the subject moves with the times?