Published: July 13, 2017, 1 p.m.

When you think about typically Scottish ingredients what do you think of? Salmon? Venison? Haggis? Scallops but how many of us would think to put crowdie on that list? Chef Neil Forbes shows us how to use this unsung hero of the Scottish kitchen in a classic cranachan recipe and Flora Shedden cooks us up some delicious crowdie and spring onion tartlets. Also, Ghillie Basan visits Callum Clark at Connage Highland Dairy on the banks of the Moray Firth to find out how they make their Highland crowdie.