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,…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading

#40by40 – Cooking with hogget

Hogget. It’s one of those words that requires further investigation isn’t it, like a tantalising little conundrum? ‘What is hogget you ask? Ah well my dear boy, tis a little secret not for your ears, said the kindly headmaster’. Despite sounding like a character from an Enid Blyton book, it…

Continue reading

#40by40 Salt bake a whole fish

Some dishes take hours of loving preparation, cooking and plating up to deliver the wow factor to the senses. Then there are some which punch so far above the sum of their parts you wonder if you’ve maybe forgotten something. Salt baking a fish is one of those dishes. Minutes…

Continue reading

#40by40 – Make a soufflé

Number 28 on the #40by40 list was to make a soufflé. I have to admit I’d never even tasted a soufflé far less made one, maybe constant edge of seat Masterchef moments had made me feel it was both beyond me and unnecessary to go through the pressure. But the…

Continue reading