Tablet ice cream

‘What’s tablet?’. It’s a question that probably every Scot has heard at some point in their lives. It’s a kind of Scottish fudge type thing, but isn’t. It’s just tablet. Then you start to explain the ingredients, and get to condensed milk, and you see the eyes light up! Tablet…

Continue reading

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…

Continue reading

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…

Continue reading

Roast chicken with fennel and tarragon

Fennel and tarragon were always slightly scary to me, maybe because of the urban myth that all things with a hint of anise somehow overpower everything. However now that I’ve got to grips with this irrational phobia fennel becomes one of my favourite vegetables when in season. It has such…

Continue reading

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…

Continue reading

Gooseberry and Green Chilli Chutney

 I often feel that gooseberries are the poor relations of the summer berries. Hidden behind thorns, thick skinned, hairy with a brown tail, and with a tartness that can make the sides of your mouth meet in the middle. Why would you bother? Perhaps my love of the gooseberry stems…

Continue reading

American Popovers with Strawberry Butter by Liberty Vittert

If you’re a fan of STV Glasgow’s Riverside Show you’ve probably seen Liberty Vittert, ‘The American Cook’, cooking up American classics with our great Scottish ingredients. I’m delighted she has agreed to share a beautiful summer recipe that does just that. Take Yorkshire Pudding, and instead of unpopping, pop it,…

Continue reading