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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Pan fried pigeon with barley and walnut risotto

Pigeon is a meat which gets a very mixed reaction, for many they automatically think of the dirty grey scraggly ‘rats with wings’ which are so beloved of railway bridges, park benches, and statuesque poets. Not the most appetising of creatures. However wood pigeons are an entirely different matter, plump,…

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Topside of venison with rowan and whisky

Speyside is a place that I’ve always held dear, seemingly less rugged than the west coast where I spent most of my childhood holidays but at the same time majestic in its own way. I always loved coming to Coylumbridge to camp, the soothing sound of the river never out of…

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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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Pan roast loin of venison with redcurrant jelly

Pan roast loin of venison

For me when it comes to a celebration of Scottish food venison is the ultimate flavour and venison loin the perfect treat for guests. I particularly enjoy when it is from wild red deer but any venison will do for this. I always find myself serving venison with fairly classic…

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Pheasant braised with cider and star anise

Cooking with pheasant is one of the joys of winter, a bird that is beautiful in feather, and which adds such an amazing aroma to the kitchen when cooking. I prefer to pot braise pheasant as I find it keeps a good degree of moisture in the flesh and is…

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An inspiration to forage by Mark Williams

Pretty much since I started to blog and then tweet I’ve followed Mark Williams of Galloway Wild Foods. Many a time I’d find myself desperately trying to get a signal on a beach or a forest to ask him what some seaweed or shellfish or berry was as it looked…

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