What to Eat by Joanna Blythman

Like most people who are passionate about food and cooking I have a myriad of cookbooks adorning shelves in my kitchen. I tend to read them as I would a novel and then take inspiration from favourite dishes. However the last two books that I have bought have been more…

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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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Smoked Gigha Halibut

As I sit in a well known fast food restaurant in Glasgow Airport mobile blogging, I’m contemplating the difference in the food choices we have each day. Recently I was sent one of the freshest flavoured foods I’ve ever tried. Smoked Gigha Halibut. Gigha Halibut farm their ‘happy halibut’ on…

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Salmon and rocket linguine

What is your top urge food, what does your body say ‘I must have’ and then that’s it, nothing else will do? I frequently ‘need’ a curry, often fancy some haggis. But my top urge food that I just have to have is pasta, and nine times out of ten…

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Cooking with new ingredients – Wild pollens

Some ingredients sound a little odd, some sound very gimmicky. Some just make you think ‘mmmmm, sounds different, what on earth is it?’. The first time I heard of someone using pollen I believe it was Dhruv Baker on MasterChef and I was intrigued. On entering the wonderful world of…

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Innis & Gunn Ales. Cooking and food matching.

When Katherine from Innis & Gunn asked if I was interested in a sample of beers for tasting and cooking I was delighted. It was great to be asked to come up with recipes. I’m a big fan of the rich smooth flavoursome beers I’ve had from I&G before and…

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Simple fish pate….twice

If you want flavour without much work then these are perfect. Ideal for throwing together if you get told last minute that you’re responsible for some pre-starters for a dinner party as I was last week. On some sourdough bread with a little topping of creme fraiche or even caviar…

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