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

Beetroot risotto with Stornaway black pudding

  Yes I know I’m cooking lots with Stornaway black pudding. But it’s such a wonderful ingredient that so would you if the shop round the corner sold it! (Thank you Alan Beveridge). The richness of flavour from it works so well with the earthy sweetness of the beetroot and…

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Leftover brisket with puy lentils

So after you’ve roasted your beef what do you do with the rest of it? Sandwiches, salad? How about this very quick, easy, warming and healthy offering? Will feed two for a light meal 250g (ish) leftover brisket (or any roast beef) chopped roughly 80g puy lentils 5 baby onions…

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Beef brisket pot roasted ‘Italian style’

Brisket is one of those cheaper cuts that doesn’t need long cooking, in fact it’s better to cook it quickly to pink in a pot with some wonderful penetrating flavour. I threw this together with what was ‘oopsed’ on the deli and vegetable counter in Waitrose! This will serve 4…

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George Mewes Cheese, Byres Road

Cheese is a particular weakness of mine and a visit to George Mewes ( on Byres Road in Glasgow for a festive cheeseboard was always going to take a while. So much so I bought enough for two festive cheeseboards but better to have too much than not enough! The…

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