Phil’s next destination on his island hop is the Isle of Bute, which is about one hour down the road from Glasgow - but a world away from the hustle and bustle of city life.
On the southern tip of the island is Plan farm, where Brian and Janet Hill produce smoked meats, including the famous sleeping warrior sausage, using their on-site kiln.
Phil also meets with local forager Iain McKellar and takes a wonder along the shoreline looking for seaweed before he has to rustle up a feast with what he has found for locals at the Eat Bute festival.
Seaweed stir fry
Ingredients
3 large handfuls of seaweed
2 tbsp oil
1 red onion
2 cloves of garlic chopped
A little ginger
3 sausages (sleeping warrior – or any good a delicatessen smoked sausage )
Touch of soya sauce
200g prawns (precooked)
Handful of coriander
Method
1. Wash thoroughly and then boil the seaweed in some water for 30 minutes.
2. Heat some oil in a wok and cook the onions and garlic before adding a little ginger.
3. Add some sliced sausage (Sleeping Warrior), then add the precooked seaweed and stir for a few minutes – don’t cook it for too long.
4. Add a small amount of soya sauce before finally putting in some pre cooked prawns.
5. Top off with some chopped coriander before serving immediately.
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