Cockerel with port and mushrooms

When you think of so many classic French cookbooks coq au vin always jumps out from the page. The cockerel, jointed, marinaded and slow cooked almost ritualistically. It conjures up memories of dark photographs, mahogany tables and brown bowls. These days however the chances of finding a cockerel to actually…

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Skirlie

Skirlie

Skirlie is one of those wonderful Scottish words that’s just so descriptive, and my introduction to it was during my vegetarian days when Dad made it as an alternative to stuffing for me on Christmas Day. It is perfect for this purpose, as well as being good for stirring through…

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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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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…

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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…

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Treasured Tastes for Visit Scotland Year of Food and Drink

I’m very excited by this initiative from Visit Scotland to showcase the recipes which come from a multitude of childhoods. What better way to celebrate the Year of Food and Drink than a book which captures the essence of the comfort of sharing food? I already know what I’m entering and…

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