Seafood Broth

Quite simply the finest fish soup I’ve tasted this side of Marseilles – Felicity Cloake, Guardian Cook, January 2014 To me holiday always means two things. Sea and food. Travelling overseas is always inspiring with the food culture of another nation really bringing it to life in so many ways,…

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Slow braise ox cheek with whole garam masalas

As I’ve said many times before I don’t believe it is possible to define Scottish food by a style or a flavour. It’s the produce that this land provides that defines the Scottish cuisine. Scotland is a nation with an eclectic history of settlement, war, invasion and immigration and all…

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Cockles and mussels in ale

Shellfish. In particular mussels. There’s fewer foods which divide opinion as much or are looked upon with such trepidation by so many. Whether it be the belief they require so much knowledge, effort, skill or that they are a time bomb of tummy trouble waiting to happen so many people…

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Beef and mushroom stew

To my mind Scottish food is very much defined by the quality of the natural produce rather than a particular flavour or style. Traditionally many dishes would have been cooked in one pot over an open fire but the flavours would have depended on the season, on the area of…

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Scottish heritage recipes – Cullen skink

The little Moray town of Cullen on the north-east coast of Scotland will always be synonymous with a soup that is as warming and life-giving as the seas that the men from that town fished were cold and deadly. Cullen skink is literally soup or essence from Cullen. Tradition holds many…

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Scottish cosmopolitan recipes – Kedgeree

The cuisine of Scotland is steeped in the history of cooking from the natural larder at the people’s disposal. Whether this be kings and queens feasting on venison, duck, beef and salmon; or the servant living on oats and kale the Scots have always used well that which is at…

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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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Smoked haddock risotto with seaweeds

Five minutes chatting to Iain McKellar of justseaweed.com about the range of products he forages off the Isle of Bute on the beautiful Scottish west coast was enough to have me more than a little excited by the possibilities. Frequently recently I have been wandering along coastal beaches and wondered…

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