Rose veal osso bucco with wild garlic pesto

Rose veal really is coming into the mainstream psyche now as a wonderful addition to the repertoire of meats available in British farmers markets and butchers. While this beautiful sweet meat is quite different from white veal, one cut and dish which still speaks only of veal is osso bucco,…

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Scottish heritage recipes – stewed mutton

‘I can’t believe the cook’s belted me again, his stinking beery breath shouting in my face. I only left the spit alone for two minutes to run to the toilet and it’s only blackened a little……’ I often walk in to The Great Kitchen at Stirling Castle and close my eyes, allowing…

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10 hour brisket

I was never a fan of meat as a child. I’d avoid it at all costs, and while this never extended to the ubiquitous Monday mince and tatties I far preferred the childhood comforts of macaroni and cheese, or that eighties classic; chicken kiev! In fact such was my loathing…

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Braised pickled red cabbage with sweet spice

Autumn is here and my thoughts immediately turn to slow cooking; both the wonderful array of vegetables that the ground gives up as well as meat from Scotland’s natural larder. One of my favourite side dishes is taking the humble red cabbage and over the course of an hour or…

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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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Floral venison and mushroom pie

I was recently asked by a friend who was visiting what Scottish food was. I explained that to my mind Scottish food is defined by produce rather than flavour. However I also realised when asked by Jus-Rol to create a recipe for them, that if you asked a cross section…

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Feeding the masses with shin and sausage pie

The festive season is a time when eating really goes into overdrive but as food costs continue to rise and animal welfare becomes more and more of a contentious issue it is harder and harder to feed family and friends cheaply and ethically. Most Wanted have therefore compiled a list…

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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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