Cranachan cheesecake

Cranachan cheesecake

I rarely find myself writing on here these days, weeks seem to pass, recipes pile up and nothing appears. However having found a glut of wild raspberries by Loch Maree today I felt I had to mark the occasion by finally posting my recipe for cranachan cheesecake. This is a…

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#WakeUpToOrganic with Scottish Berries and Spiced Yoghurt

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On the morning of 15th June 2016 all over the UK, independent retailers will be hosting Wake Up To Organic events, dishing up mini breakfasts, blogger demos and visits from local producers and suppliers. I will be joining in with a delicious healthy breakfast of Scottish berries, pepped up with spice and…

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Slow Food Glasgow launch with #GrowGlasgow

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Slow Food – the international, grassroots movement with thousands of members around the world – is launching its new Glasgow group with a campaign to encourage Glaswegians to grow their own food. The campaign, using the social media hashtag #GrowGlasgow, calls on people across the city and beyond to make…

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Feed the family. Reduce the waste

Peelings

Leftovers were a staple for me during my childhood in the west of Scotland. I probably didn’t even know the term existed; we just took it for granted that any food which was left would be reused. Mum would regularly make stovies from leftover meat and broth which seemed to…

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Ground rice with stewed rhubarb

Ground rice pudding with rhubarb

Of all the flavours of my west of Scotland childhood there is one that always springs to mind. Despite the proliferation of mince and tatties, steak pie and broths of various types, it is a dessert that speaks of my youthful sweet tooth. Ground rice pudding with stewed rhubarb. My…

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Bavette with red wine and shallots

Babette with shallots and red wine

Bavette is one of those cuts that many people seem to find baffling when they see it on the butcher’s counter. A bit like onglet there’s an uncertainty of how to cook it, slow or fast? Babette is the perfect cheap cut for a summer barbecue, over really hot coals…

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Clapshot

Clapshot

I have no idea why swedes and turnips have their names switched either side of the border between Scotland and England, they just do. For this recipe you need what I know as a turnip, the large purple vegetable with the orange flesh rather than that beloved of Baldrick. This…

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