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Màiri Anna NicUalraig agus Liusaidh Cooke – An Còcaire Fiadhain – a’ rùrachd airson tairbheartas nàdair. Tha iad air a’ chladach a’ coimhead air feamainn a ghabhas a chur gu feum ann an deifir dhòighean – nam measg duileasg phiobrach a ghabhas a thiormachadh son deagh bhlas umami, agus lasagne le stamh an àite pasta. Tha Màiri Anna a’ faighinn spòrs air thòir air muirsginnn air tràigh faisg air an taigh, agus a’ cuimhneachadh mar a nìthear mìlsean chairgein airson na ròic deireadh an t-sreath. Airson seo a dhèanamh, tha i cuideachd a’ tadhal air a màthair – an seinneadair Gàidhlig clìuiteach Ceana Chaimbeul – ann an Glaschu airson iasad fhaighinn de dh’eileamaid àraid, còrr is 50 bliadhna dh’aois, a tha aig cridhe a dòigh ainmeil air mìlsean cairgean a dhèanamh.

Mary Ann Kennedy and Lucy Cooke, The Wild Cooke, forage for nature’s bounty. They’re on the shore, looking at different uses for seaweeds - including pepper dulse that can be dried for an umami addition, and lasagne with kelp instead of pasta.

Mary Ann has some fun catching ‘spooties’ or razor clams on a beach close to home. She also remembers how to make carrageen pudding for the final episode’s feast. To do this, she calls on her mother, legendary Gaelic singer Kenna Campbell, in Glasgow for a loan of the secret element in her seaweed dessert, one that’s over 50 years old.

In Gaelic with English subtitles