Wild venison with port and whole spice

Venison and dark spices were made for each other. The richness of the game alongside the earthy, evocative flavours of black cardamom, star anise, and mace is a work of beauty. When you throw in the warming glow of the fortified wine from the Douro what evolves is a stew not…

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#WakeUpToOrganic with Scottish Berries and Spiced Yoghurt

On the morning of 15th June 2016 all over the UK, independent retailers will be hosting Wake Up To Organic events, dishing up mini breakfasts, blogger demos and visits from local producers and suppliers. I will be joining in with a delicious healthy breakfast of Scottish berries, pepped up with spice and…

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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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An inspiration to forage by Mark Williams

Pretty much since I started to blog and then tweet I’ve followed Mark Williams of Galloway Wild Foods. Many a time I’d find myself desperately trying to get a signal on a beach or a forest to ask him what some seaweed or shellfish or berry was as it looked…

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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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Isle of Ewe Smokehouse, Aultbea

One of the real joys of holidaying in Scotland is getting to discover local producers and cook with their produce. This year whilst in Gairloch I had the delights of fresh picked local chanterelles from Poolewe weekly market and squat lobsters from Dry Island. However it was the chance discovery…

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