The winter it is past, and the summer come at last….

Summer in Scotland means soft fruit, raspberries especially, with their violet scented sweetness, but also strawberries, gooseberries, plus black and red currants. Broad beans, peas, and tomatoes abound, and the new potato season continues.

From the sea there’s sea trout, herring, mackerel, lemon sole, and lobster among others. As the summer comes to an end the grouse season starts, and the autumn lambs begin to become available. The season may seem as short as the days are long, but when the sun shines, the produce delivers in hues of shimmering brightness.


Tomato and sorrel soup

It’s this time of year when I start to visit my parents allotment regularly for seasonal fruit and vegetables. The tomatoes aren’t anywhere near ready yet, but the sorrel is flourishing in the recent spate of sunshine. Scottish lemongrass is how [...]

Cranachan panna cotta

I often make cranachan, the most celebrated of Scots desserts. However this pannacotta gives a slightly different interpretation on the marriage of whisky, honey and raspberry. The oatmeal is almost imperceptible as a garnish, but the flavour [...]

Fried bread, bacon, and tomatoes

Bread is one of the most amazing leftovers we have available. Whether used as breadcrumbs or bread and butter pudding it’s a wonderful ingredient. I’ve always been a little bit obsessed with the way stale bread is used in the Mediterranean [...]

Leftover chicken and spinach curry

Chicken curry made with leftover roast chicken is one of my abiding childhood memories. There was always a block of curry sauce from the Chinese supermarket in the fridge for such occasions. This is a more South Asian influenced version, made [...]