Scottish heritage recipes – Kedgeree
Kedgeree is a dish whose etymology is surrounded by uncertainty, myth, and legend, a classic dish that’s as at home as a Sunday breakfast as it is as a midweek evening meal. Essentially a one pot [...]
Autumn larder – Mutton and potato pasties
Another ‘non-pie’, meat and potato pasties are, alongside the bridies that follow, the ideal on-the-go food. Whether heading to the game, or taken to work for lunch, this is a perfectly packaged [...]
Autumn larder – Minced beef and onion pie
This always reminds me of Saturday nights when my Gran watched myself and my sister, bought from the butcher and served in the silver foil tray. I find myself recreating so many dishes from my [...]
Autumn larder – venison bridies
Bridies used to instill fear in my heart as a child. Seemingly oniony gristle filled nondescript offerings are my recollection. However a good bridie is a thing of beauty, rich, well seasoned [...]
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Autumn larder – Cabbage and oatmeal with pancetta
This dish speaks to me of childhood holidays in the Scottish Borders, add as much black pepper as you dare to bring the rich iron intense cabbage to life. You can dispense with the pancetta, it [...]
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 [...]
In Autumn, Cereals and pulses, Fruit, Vegetables and Cereals, Ingredients, Quick Dishes, Recipes, Scottish Heritage, Winter
Posted 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 [...]
In Fruit, Vegetables and Cereals, Ingredients, Meat, Poultry and Game, Mutton/Lamb, Recipes, Scottish Heritage, Soups, Summer, Vegetables
Posted 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 [...]
In Autumn, Ingredients, Meat, Poultry and Game, Preserved, Recipes, Rose & ruby veal, Scottish Heritage, Slow Cooked, Winter
Posted 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 [...]
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 [...]