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…
Pakistan and Scotland are two countries which most people wouldn’t instantly think of when asked for nation’s whose food cultures were analogous with each other. However when you dig beneath the surface you realise that there’s a lot more connecting the Clyde with the Indus, the Arabian Sea with the North Sea,…
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…
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…
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…
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…
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…
Founded almost thirty years ago the Slow Food movement looks to promote the belief that food can be all at once ‘Good, Clean and Fair’. For this year’s Slow Food Week from 1st to 8th June, Scottish Chef of the Year 2014 and Slow Food Alliance member Neil Forbes and his…
