Pheasant braised with cider and star anise

Cooking with pheasant is one of the joys of winter, a bird that is beautiful in feather, and which adds such an amazing aroma to the kitchen when cooking. I prefer to pot braise pheasant as I find it keeps a good degree of moisture in the flesh and is…

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Roast lamb with mushrooms and Marsala

Pot roasting is not in my comfort zone particularly. I tend to do my roasting and stewing in the oven, maybe because it’s easier to leave to cook, go for a run (or a pint!) and forget about it. Somehow I just trust my instincts better with that method. However the boned…

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Scottish heritage recipes – stewed mutton

‘I can’t believe the cook’s belted me again, his stinking beery breath shouting in my face. I only left the spit alone for two minutes to run to the toilet and it’s only blackened a little……’ I often walk in to The Great Kitchen at Stirling Castle and close my eyes, allowing…

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10 hour brisket

I was never a fan of meat as a child. I’d avoid it at all costs, and while this never extended to the ubiquitous Monday mince and tatties I far preferred the childhood comforts of macaroni and cheese, or that eighties classic; chicken kiev! In fact such was my loathing…

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Scottish heritage recipes – Stovies

Stovies

  The ‘Auld Alliance’ with France in 1295 that would last over 250 years brought much more than just armed assistance to Scotland. The food and wine flavours of that country would last within the Scottish cuisine and in the Scottish dialect far longer than the armed support of our…

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Squash and sweet potato soup with coconut and chilli

Squash is possibly my favourite autumn vegetable. I know it’s not really an autumn vegetable, it’s available over a massive growing season, it’s just that as it gets colder the skin gets thicker, but it feels like an autumn vegetable as its at its best and most prolific currently. The…

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Braised pickled red cabbage with sweet spice

Autumn is here and my thoughts immediately turn to slow cooking; both the wonderful array of vegetables that the ground gives up as well as meat from Scotland’s natural larder. One of my favourite side dishes is taking the humble red cabbage and over the course of an hour or…

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Braised lamb shanks in ale

To my mind, in Scotland, autumn is the most glorious season of the year. The land is lit up in an array of colours reflecting the sun sitting low on the horizon giving its last vestiges of warmth to the land before the days drift into impenetrable darkness. And the…

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