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…

Continue reading

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…

Continue reading

Rose veal potted hough

There was always something satisfying about seeing those little pots of preserved meat in the butchers. Off brown with a shiny pallor from the jelly they looked like pure flavour in a tub. Except for the jelly. I abhor meat jelly, the sight of it dropping out of a tin…

Continue reading

Dulse braised Orkney brisket

Orkney is an island I’ve long wanted to visit. From the Neolithic settlement of Skara Brae to the stunning maritime warmth of Highland Park it’s an island that’s always fascinated me. It’s also a collection of islands with an amazing array of food, and I was delighted when I met…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading

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,…

Continue reading