Gregor demonstrates that you don’t have to leave Scotland or the islands to conjure up delicious memories and tastes of abroad. He makes rich lemon custard filled Genovese biscuits from Sicily with soft buttery pastry. Taking inspiration from Greece, too, he shows us a quick recipe for light and fluffy giant pitta breads. Skilled local bakers show Gregor that recipes can be reinvented and rejuvenated by adding new ingredients. In Stornoway a humble scone is elevated to a tasty savoury morsel with bacon and strong cheese and in Leverburgh, Harris, a chocolate cake is made rich and moist with the unexpected addition of sweet potato.