Celebrity chef Jamie Oliver will champion Scottish prawns during a new TV series next year.

The star, who made his first visit to Aberdeen just a few months ago, will highlight the massive volume of Scottish seafood which is currently shipped abroad.

And he will encourage viewers to eat more of the catch landed in fishing ports on the east and west coasts of Scotland.

The show of support for the nation’s fishermen will feature in the next series of Jamie & Jimmy’s Friday Night Feast, which will air on Channel 4 early in 2016.

A spokesman for the chef said he and his co-presenter, Jimmy Doherty, would meet “two lovely Scottish fishermen who say 95% of their catch gets shipped to Europe as there is no market here”.

The will pair will put on an event to showcase Scottish langoustines – such as those caught by TV star north-east skipper Jimmy Buchan – to influential food bloggers and journalists to “see if they can get people excited about them via social media”.

It is understood Hollywood legend Goldie Hawn may be appearing on the same show.

Other celebrities lined up for the upcoming series, filmed in Southend, are thought to include Orlando Bloom, Jack Whitehall and David Tennant.

But Mr Oliver’s own restaurant chain, Jamie’s Italian, may have to continue using Vietnamese seafood for its prawn linguine.

Mr Buchan, who starred in the BBC’s popular Trawlermen series, said he welcomed any move to keep more of his own produce in Scotland.

But Asian prawns were perhaps more suited to Italian cuisine as they are firmer in texture and less likely to break up in cooking, he added.

A spokeswoman for Jamie’s Italian said: “There are a few reasons behind why we are not able to use local prawns right at the moment.

“The product obviously changes throughout the seasons and so finding a farm to produce the consistent high volume of prawns we need for our restaurants through the year becomes very tricky.

“We have however been looking for a local option as that’s obviously the route we’d really like to go down.

“There is now a hot water prawn farm in the UK which is not ready to harvest yet, and something like this could be potentially very exciting. We’re looking at all the options.”

Scottish Fishermen’s Federation chief executive, Bertie Armstrong, said: “Scottish-caught langoustines are one of the most delicious types of shellfish found anywhere in the world and we would wholeheartedly support moves to promote their versatility in the kitchen and for their greater use in restaurants.”