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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Tattie scones with kiln roast smoked trout

If you had to ask for a list of the top five Scottish foods I think there’s a good chance that tattie scones would sneak in there. They’re the ubiquitous comfort food that no matter what your preference when it comes to a cooked breakfast, these little slices are always…

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Smoked Haddock Risotto – A vlog

I love to cook risotto, if you know me, follow me or read this blog then this isn’t news. So I have decided to write a little ebook on it. As part of that project I made a video cooking the risotto I probably enjoy most. Smoked haddock. Made from…

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Family Meals Under £5 giveaway

It’s lovely to see your name in print. Even better when that print has a hard back and a warming story. This book is the brainchild of Joana from Yummy Food Blog and the inspiration for the book was after Two Little Fleas conducted a user group study and found…

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Fideua with mussels

The cuisine of Spain holds a huge amount of fascination for me. A country that thrives on sitting as a family and celebrating food, one so diverse with flavours and history and with such a richness. In fact much as Pakistani cuisine is a confluence of South Asia I find…

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Whisky steamed sole for St. Andrew’s Day

On the last day of November, on the cusp of autumn departing completely for winter, with crisp cold frosty mornings, early evening darkness and the last of the summer leaves still cling to the trees, comes St. Andrews Day. The story goes that the relics of Andrew the Apostle were…

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Seafood Broth

Quite simply the finest fish soup I’ve tasted this side of Marseilles – Felicity Cloake, Guardian Cook, January 2014 To me holiday always means two things. Sea and food. Travelling overseas is always inspiring with the food culture of another nation really bringing it to life in so many ways,…

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Cockles and mussels in ale

Shellfish. In particular mussels. There’s fewer foods which divide opinion as much or are looked upon with such trepidation by so many. Whether it be the belief they require so much knowledge, effort, skill or that they are a time bomb of tummy trouble waiting to happen so many people…

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