Smoky rough cut pork chilli

I always enjoy when I’m asked to create recipes using Scottish produce, while we have many very traditional dishes in Scotland like stovies, and Scotch Broth, I generally think of the cuisine of Scotland being produce driven rather than flavour driven. Therefore it means that when cooking, the dishes can…

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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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Bavette with red wine and shallots

Bavette is one of those cuts that many people seem to find baffling when they see it on the butcher’s counter. A bit like onglet there’s an uncertainty of how to cook it, slow or fast? Babette is the perfect cheap cut for a summer barbecue, over really hot coals…

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Keema aloo

If the early part of the twentieth century was heavily influenced by the arrival of Italian flavours, the latter part was definitely defined by one word. Spice. Spices such as salt, pepper and ginger had already made their way to Scotland via historical trade routes, but post-war immigration from India…

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Roast lamb with mushrooms and Marsala

Pot roasting is not in my comfort zone particularly. I tend to do my roasting and stewing in the oven, maybe because it’s easier to leave to cook, go for a run (or a pint!) and forget about it. Somehow I just trust my instincts better with that method. However the boned…

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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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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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