I’m so glad I live in a world where there are Octobers….

Lucy Maud Montgomery wasn’t wrong, and in Scotland we are blessed in autumn, the harvest is bountiful, there is an abundance of wild food, and the seas are filled with goodness. Autumn isn’t only the season of turning leaves and lengthening dusk, it’s a time for generous plates and long, slow cooking.


Haddock, cod, mussels, and langoustines are at their best. For the forager there’s an abundance of mushrooms, elderberries, and brambles. The ground is beginning to give up roots of all varieties, while furred and feather game is readily available.

Autumn in Queen’s Park

Banana rye soda bread

How often do bananas lie in the fruit bowl, quickly turning from yellow to brown spotted, to black? And automatically the mind thinks of one of two things, smoothies, or banana bread. I’ve been making a lot of rye soda bread over the [...]

Mutton stew with anchovies

Anchovies are a fairly standard ingredient for adding umami, that indescribable flavour characteristic, and nowhere better than alongside the rich flavour of mutton in a fairly classic Roman flavour combination. I cooked this stew over the fire [...]