Braised lamb shanks in ale

To my mind, in Scotland, autumn is the most glorious season of the year. The land is lit up in an array of colours reflecting the sun sitting low on the horizon giving its last vestiges of warmth to the land before the days drift into impenetrable darkness. And the…

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Lamb meatballs with smoked garlic and rosemary

When I was growing up, lamb was probably my least favourite meat, possibly the woolly lanolin flavour that seemed to be the overriding memory of lamb dishes of the 1980s. However these days I can’t get enough of it, especially from Scottish heritage breeds and Scottish lamb is very much…

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#40by40 – Cooking with hogget

Hogget. It’s one of those words that requires further investigation isn’t it, like a tantalising little conundrum? ‘What is hogget you ask? Ah well my dear boy, tis a little secret not for your ears, said the kindly headmaster’. Despite sounding like a character from an Enid Blyton book, it…

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