Pot roast hogget

   As I sit on the plane back from Terra Madre I am feeling humbled, inspired, and reminded of the wonderful produce that Scotland has to offer and the duty to which I am bound to celebrate it. This dish is fairly typical of my favourite type of cooking; take…

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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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Scottish heritage recipes – Stovies

Stovies

  The ‘Auld Alliance’ with France in 1295 that would last over 250 years brought much more than just armed assistance to Scotland. The food and wine flavours of that country would last within the Scottish cuisine and in the Scottish dialect far longer than the armed support of our…

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Braised lamb shanks in ale

To my mind, in Scotland, autumn is the most glorious season of the year. The land is lit up in an array of colours reflecting the sun sitting low on the horizon giving its last vestiges of warmth to the land before the days drift into impenetrable darkness. And the…

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Lamb meatballs with smoked garlic and rosemary

When I was growing up, lamb was probably my least favourite meat, possibly the woolly lanolin flavour that seemed to be the overriding memory of lamb dishes of the 1980s. However these days I can’t get enough of it, especially from Scottish heritage breeds and Scottish lamb is very much…

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#40by40 – Cooking with hogget

Hogget. It’s one of those words that requires further investigation isn’t it, like a tantalising little conundrum? ‘What is hogget you ask? Ah well my dear boy, tis a little secret not for your ears, said the kindly headmaster’. Despite sounding like a character from an Enid Blyton book, it…

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