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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Roast pumpkin risotto for #pumpkinrescue

Dooking for apples, treacle scones, guising and turnip lanterns. This was pretty much what defined my 1980s childhood Halloween in the west of Scotland. However as more and more we are exposed to the influx of culture from across the Atlantic, trick or treating and pumpkins have sadly become the…

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Pot roast hogget

   As I sit on the plane back from Terra Madre I am feeling humbled, inspired, and reminded of the wonderful produce that Scotland has to offer and the duty to which I am bound to celebrate it. This dish is fairly typical of my favourite type of cooking; take…

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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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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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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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Hairst bree – Lamb and summer vegetable soup

This is my take on a traditional Scottish dish which is called variously hotch potch or hairst bree (harvest broth). Traditionally made made with neck of lamb or mutton, I prefer to use the shank as it renders it a bit meatier with less fat in my experience. The vegetables…

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Asparagus and lemon risotto

To celebrate the Scottish asparagus season I’ve decided to share one of the recipes from my little ebook, Risotto – A blank canvas of flavour. There’s another five recipes to be found inside using delightful Scottish ingredients but for now sit back and enjoy the true dawn of a late…

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