麻豆社

Chef Nick Nairn and Dougie Vipond are on a mission to highlight the fantastic range of great produce Scotland has to offer. This week they鈥檙e looking at beef, cooking an Aberdeen Angus fillet steak cache with a green peppercorn sauce and creamed spinach. Joining them in the kitchen are Fife buffalo farmer Steve Mitchell and food and drink writer Gabriella Bennett, who has chosen a spicy beer from the Borders to accompany the beef.