Pig cheeks with Granny Smith’s and cider

There are few things as exciting in life as finding flavour combinations that work. I was chatting to Ruth Harris from Harris Farm Meats at the weekend about the very subject and it was great to discuss different ways of cooking with her free range produce. Ideas just come flooding into the…

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Fyne halibut from Gigha – Smoked halibut crostini

Food festivals are one of the true highlights of spring and summer, the opportunity to get into some wonderful scenery and eat true local artisan produce while chatting to the passionate people who produce it never grows tiring. At Loch Fyne Food Fair on the beautiful banks of that sea…

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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…

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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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#WakeUpToOrganic with Scottish Berries and Spiced Yoghurt

On the morning of 15th June 2016 all over the UK, independent retailers will be hosting Wake Up To Organic events, dishing up mini breakfasts, blogger demos and visits from local producers and suppliers. I will be joining in with a delicious healthy breakfast of Scottish berries, pepped up with spice and…

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Feed the family. Reduce the waste

Leftovers were a staple for me during my childhood in the west of Scotland. I probably didn’t even know the term existed; we just took it for granted that any food which was left would be reused. Mum would regularly make stovies from leftover meat and broth which seemed to…

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Ground rice with stewed rhubarb

Of all the flavours of my west of Scotland childhood there is one that always springs to mind. Despite the proliferation of mince and tatties, steak pie and broths of various types, it is a dessert that speaks of my youthful sweet tooth. Ground rice pudding with stewed rhubarb. My…

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