Cockerel with port and mushrooms

When you think of so many classic French cookbooks coq au vin always jumps out from the page. The cockerel, jointed, marinaded and slow cooked almost ritualistically. It conjures up memories of dark photographs, mahogany tables and brown bowls. These days however the chances of finding a cockerel to actually…

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Loving your festive leftovers with Greener Scotland

I’m delighted that Greener Scotland have given me the opportunity to talk about leftovers on their wonderful advent calendar of tips and advice, as leftovers are possibly my favourite ‘ingredient’. Giving new life to something that was already delicious, whether feeling like you’re offering an extra thanks to the animal…

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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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Roast chicken with fennel and tarragon

Fennel and tarragon were always slightly scary to me, maybe because of the urban myth that all things with a hint of anise somehow overpower everything. However now that I’ve got to grips with this irrational phobia fennel becomes one of my favourite vegetables when in season. It has such…

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Chicken and chorizo stew

Or soup depending on when and how you eat it….. I love these dishes which are interchangeable in style and purpose. While red meats often imply heavy autumnal and winter stews, chicken can be light and summery whichever way you braise it. Summer really is a time where the food…

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Aromatic one pot chicken

Spice has long been on the menu in Scotland, whether from trade, conquest or immigration the peoples of this land have had a taste for the exotic and aromatic. A look at the menu of Mary, Queen of Scots in the great kitchens of Stirling Castle in the 1500s will…

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Scottish heritage recipes – Cock a leekie soup

“Though on hamely fare we dine” Robert Burns, though known the world o’er as Scotland’s national poet was born into a poor farming family in Ayrshire rather than the Georgian gentry. Using his wit and intelligence he found himself at many a wealthy table eating the finest of foods. However,…

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