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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Squash and sweet potato soup with coconut and chilli

Squash is possibly my favourite autumn vegetable. I know it’s not really an autumn vegetable, it’s available over a massive growing season, it’s just that as it gets colder the skin gets thicker, but it feels like an autumn vegetable as its at its best and most prolific currently. The…

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Slow braise ox cheek with whole garam masalas

As I’ve said many times before I don’t believe it is possible to define Scottish food by a style or a flavour. It’s the produce that this land provides that defines the Scottish cuisine. Scotland is a nation with an eclectic history of settlement, war, invasion and immigration and all…

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