Graeme

I want to tell the world of the natural larder and eclectic cuisine of Scotland

Wild venison with port and whole spice

Venison and dark spices were made for each other. The richness of the game alongside the earthy, evocative flavours of black cardamom, star anise, and mace is a work of beauty. When you throw in the warming glow of the fortified wine from the Douro what evolves is a stew not…

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Welfare and flavour – Harris Farm Meats

I first met Ruth Harris a couple if years ago, and she’s a lady you can’t help but like. Her enthusiasm, for the meat she produces, and the welfare of her animals is infectious. A couple of hours at Harris Farm Meats can pass by very quickly as you browse the…

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The joy of first experiences – cooking with my girls

As an adult, how often do we truly get to experience something new, for the first time? So many new experiences are simply a variation on the old. As I contemplate this fact I realise that my recently rekindled passion for cooking and creating flavour has largely been down to…

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People Make Glasgow by Andrea Broomfield

When Andrea Broomfield first contacted me about her Celtic Summer project I thought ‘what a wonderful journey’. The connection of Celtic regions has always fascinated me. So when we met up to talk Scottish food, whisky, Celtic travels, and Glasgow, I asked her if she’d share her thoughts on this…

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Pig cheeks with apple and cider

There are few things as exciting in life as finding flavour combinations that work. I was chatting to Ruth Harris from Harris Farm Meats at the weekend about the very subject and it was great to discuss different ways of cooking with her free range produce. Ideas just come flooding into the…

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Scotland – my beautiful diverse homeland

The cuisine of the people of Scotland has long been a self-deprecating joke about deep fried food, a loathing of anything green and all washed down with any liquid on the yellow to brown spectrum. Though you only need to dig beneath the surface of modern day Scotland and take…

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Fyne halibut from Gigha – Smoked halibut crostini

Food festivals are one of the true highlights of spring and summer, the opportunity to get into some wonderful scenery and eat true local artisan produce while chatting to the passionate people who produce it never grows tiring. At Loch Fyne Food Fair on the beautiful banks of that sea…

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Gran’s spring vegetable soup

When I was younger I spent a lot of time with my Gran, she looked after us whenever my parents were working, usually with her elder sister. One of my abiding memories of meals with this hilarious double act who would both go on to become nonagenarians was lunches of…

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