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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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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Scottish heritage recipes – Mince and tatties

For children of my generation and older growing up in the west of Scotland there must surely have been no meal as ubiquitous and warming as mince and tatties. Whenever I think back to meals in my early years it’s hard to remember any set dishes that we would have…

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