Loving your festive leftovers with Greener Scotland

I’m delighted that Greener Scotland have given me the opportunity to talk about leftovers on their wonderful advent calendar of tips and advice, as leftovers are possibly my favourite ‘ingredient’. Giving new life to something that was already delicious, whether feeling like you’re offering an extra thanks to the animal…

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Raspberry, elderflower and muscat trifle

Trifle is one of my abiding memories of the 1980s, originally from the Birds packets and then homemade with fresh fruit and I think possibly swiss roll as well. And while for many it’s probably a little twee for me it’s an ideal comfort dessert and a wonderful sharing bowl…

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Keema aloo

If the early part of the twentieth century was heavily influenced by the arrival of Italian flavours, the latter part was definitely defined by one word. Spice. Spices such as salt, pepper and ginger had already made their way to Scotland via historical trade routes, but post-war immigration from India…

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Chilli and lime crab cakes

Crab is one of my earliest seafood recollections, with toast being spread with Shippams crab paste by my Gran for supper before bed sometime in the late seventies or early eighties. The memory of the sweet, earthy briny flavour has never left me and I think that’s why I’m one…

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Roast chicken with fennel and tarragon

Fennel and tarragon were always slightly scary to me, maybe because of the urban myth that all things with a hint of anise somehow overpower everything. However now that I’ve got to grips with this irrational phobia fennel becomes one of my favourite vegetables when in season. It has such…

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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…

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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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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…

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