Travel and holiday has always meant food for me. Whether paella cooked over orange wood in Valencia, oysters from Étang de Thau, or squats lobsters from Applecross, its always been about first experiences, about aroma and flavour of the local cuisine. Recently holidays have been all about Scotland and it…
This recipe was developed for Fishbox and their Mother’s Day recipe feature. It’s a dish based on one of my favourite traditional Scottish dishes, Cullen skink, along with the chowder I can remember my Mum making us as kids. To make this a bit special I’m adding queen scallops and also…
Everyone has that one dish they can rely on, a go to dish that they can pull out when required, like an old friend it’s simply there when you need it. For me stew is a winter staple, and soup a real labour of love, but if I had to…
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…
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…
Crab is one of my earliest seafood recollections, with toast being spread with Shippams crab paste by my Gran for supper before bed sometime in the late seventies or early eighties. The memory of the sweet, earthy briny flavour has never left me and I think that’s why I’m one…
Bringing food and ingredients to life takes on so many forms, whether through cooking, through writing or through illustration it is essential to treat the food with integrity, to give it a purpose. A couple of years ago for the sadly defunct ‘Food Niche Collective’ site we asked Anna Koska…
The cuisine of Spain holds a huge amount of fascination for me. A country that thrives on sitting as a family and celebrating food, one so diverse with flavours and history and with such a richness. In fact much as Pakistani cuisine is a confluence of South Asia I find…
