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,…

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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…

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Scottish heritage recipes – Cranachan

I rarely make desserts. I’ve mentioned this before. The desserts of my childhood, which I would have every day when being looked after by my Gran, were simple affairs, ground rice or custard, lovingly made to order and always with a square of cooking chocolate or a cube of jelly…

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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…

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#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…

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#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…

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Braised rose veal with anchovies, red wine and rosemary

So finally the establishment has awoken to rose veal it seems. This can only be a positive, less calves being slaughtered at birth, maybe more locally sourced, ethically farmed meat making it’s way onto more family tables. I get mine from Overton farm in Lanarkshire through the various farmers markets…

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