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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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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Barbecued spiced ruby veal kebabs

While panzanella and potato salad may be the star sideshows of the barbecue season it is fairly clear in most people’s minds cooking over hot coals means only one thing. Meat. But what does meat mean? It seems when summer finally appears and al fresco dining takes over, often a…

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Asparagus and lemon risotto

To celebrate the Scottish asparagus season I’ve decided to share one of the recipes from my little ebook, Risotto – A blank canvas of flavour. There’s another five recipes to be found inside using delightful Scottish ingredients but for now sit back and enjoy the true dawn of a late…

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Of rhubarb and cake by Kellie Anderson

I first met Kellie Anderson a couple of years ago at Food Blogger Connect having followed her blog, Food to Glow, for a while. Dedicated to bringing healthy, seasonal plant based food to the people of Scotland and beyond, I’m delighted that she has taken the time to write for…

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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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