Travel and Food, the ultimate soulmates

Travel and holiday has always meant food for me. Whether paella cooked over orange wood in Valencia, oysters from Étang de Thau, or squats lobsters from Applecross, its always been about first experiences, about aroma and flavour of the local cuisine. Recently holidays have been all about Scotland and it…

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Feed the family. Reduce the waste

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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Seaweed on a Hebridean Island by Fiona Bird

Once a poverty food, seaweed is now a sought after ingredient that hides the so called fifth taste, umami. At high tide limpets use their feet to wander from their rock to get their radulas into seaweed. The seaweeds that limpets graze upon are autotrophs or primary producers, at the…

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Isle of Ewe Smokehouse, Aultbea

One of the real joys of holidaying in Scotland is getting to discover local producers and cook with their produce. This year whilst in Gairloch I had the delights of fresh picked local chanterelles from Poolewe weekly market and squat lobsters from Dry Island. However it was the chance discovery…

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Chilli and lime crab cakes

Crab is one of my earliest seafood recollections, with toast being spread with Shippams crab paste by my Gran for supper before bed sometime in the late seventies or early eighties. The memory of the sweet, earthy briny flavour has never left me and I think that’s why I’m one…

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Double trout fishcakes

The Scots have an inherent love of leftovers, there’s very little which we won’t re-use a second time to prevent waste. Patties are a particular favourite way of doing this and these little fish cakes are a perfect way of using the leftovers from two wonderful dishes. Trout is one…

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