Festy cock

Scottish cuisine is full of dishes with ancient names that seem fairly odd to the modern tongue; Cullen skink, skirlie, rumbledthumps, and clapshot all spring immediately to mind. However ‘festy cock’ seems to take this tradition to a whole new level, but what exactly is it? Whether celebrating Shrove Tuesday,…

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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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Cranachan cheesecake

I rarely find myself writing on here these days, weeks seem to pass, recipes pile up and nothing appears. However having found a glut of wild raspberries by Loch Maree today I felt I had to mark the occasion by finally posting my recipe for cranachan cheesecake. This is a…

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Clapshot

Clapshot

I have no idea why swedes and turnips have their names switched either side of the border between Scotland and England, they just do. For this recipe you need what I know as a turnip, the large purple vegetable with the orange flesh rather than that beloved of Baldrick. This…

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Skirlie

Skirlie

Skirlie is one of those wonderful Scottish words that’s just so descriptive, and my introduction to it was during my vegetarian days when Dad made it as an alternative to stuffing for me on Christmas Day. It is perfect for this purpose, as well as being good for stirring through…

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Hairst bree – Lamb and summer vegetable soup

This is my take on a traditional Scottish dish which is called variously hotch potch or hairst bree (harvest broth). Traditionally made made with neck of lamb or mutton, I prefer to use the shank as it renders it a bit meatier with less fat in my experience. The vegetables…

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Rose veal potted hough

There was always something satisfying about seeing those little pots of preserved meat in the butchers. Off brown with a shiny pallor from the jelly they looked like pure flavour in a tub. Except for the jelly. I abhor meat jelly, the sight of it dropping out of a tin…

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Double trout fishcakes

The Scots have an inherent love of leftovers, there’s very little which we won’t re-use a second time to prevent waste. Patties are a particular favourite way of doing this and these little fish cakes are a perfect way of using the leftovers from two wonderful dishes. Trout is one…

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