大象传媒

With the spring lamb season ahead of us - and with a glut of last season's lamb still around - chef Charlie Lockely and Laurent Vernet from Quality Meat Scotland tell Pennie Latin about the different flavours and textures of lamb and suggest the best ways of cooking various cuts.

Cook and food writer Sue Lawrence makes lamb stew with a black pudding crust.

In recent years black pudding has become a fashionable ingredient amongst chefs. Charlie and Laurent share their ideas on using black pudding in the kitchen, beyond just serving it with a fry-up!

Chef Steven Devlin makes scallops with black pudding, pancetta and polenta.

With the recent cold snap continuing into April, gardener Nicola Singleton explains what impact this will have on your veg patch and shares her advice on how best to nurture what you're growing. Plus an update on the potatoes Nicola chitted a few weeks ago.

Wendy Matheson, owner and garden designer at Boath House in Nairnshire, shows Pennie round their kitchen garden and explains how the local "microclimate" means they've escaped the worst of the winter. She also describes how it's possible to create your own microclimate to maximise the best areas of your garden at home.