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Food writer and cook Ghillie Basan talks to Clare English about the inspiration behind her latest book, Flavours of the Middle East and shares her ideas on how to recreate the dishes at home.

Ghillie is also on hand to describe the ingredients and cuisine of Malta in our regular culinary jaunt around the Commonwealth.

Perthshire is the location for Scotland's very first tea plantation. Mark Stephen visits the Wee Tea Company, samples some of their home brew and learns that tea tasting is all in the slurping! Going further afield, we'll also have ideas for making some exotic tea infusions of your own and we'll discover how to use tea flavours in cooking.

In part two of our virtual tour of Scotland's different whisky regions, whisky expert Annabel Meikle describes the history, characters and flavours of Speyside whiskies.

Cook and food writer Mary Contini shows Dan Holland how to make lentil and ham hock soup - simple, delicious and cheap too!