Keema aloo

If the early part of the twentieth century was heavily influenced by the arrival of Italian flavours, the latter part was definitely defined by one word. Spice. Spices such as salt, pepper and ginger had already made their way to Scotland via historical trade routes, but post-war immigration from India…

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Chilli and lime crab cakes

Crab is one of my earliest seafood recollections, with toast being spread with Shippams crab paste by my Gran for supper before bed sometime in the late seventies or early eighties. The memory of the sweet, earthy briny flavour has never left me and I think that’s why I’m one…

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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…

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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…

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Double trout fishcakes

The Scots have an inherent love of leftovers, there’s very little which we won’t re-use a second time to prevent waste. Patties are a particular favourite way of doing this and these little fish cakes are a perfect way of using the leftovers from two wonderful dishes. Trout is one…

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Venison Burgers

 Spending a lot of my childhood summer holidays camping in the highlands I got to know that part of the world pretty well. During these holidays I became acquainted with wild brown trout, picked wild raspberries and made jam,  and had my first prawns and crabs I’d watched landed that…

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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…

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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,…

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