Scottish chef Tony Singh joins Michel Roux Jr in the studio to prove that, even in winter, it's possible to eat well using seasonally available ingredients. He creates a seasonal feast of venison with haggis ravioli and argues that eating with the seasons is all about picking the best of the month's home-grown ingredients and cooking creatively! Kate Goodman's guide to choosing the right whisky with food helps make the perfect match and there's a lively debate about whether we've got it wrong about food miles.