Pan fried pigeon with barley and walnut risotto

Pigeon is a meat which gets a very mixed reaction, for many they automatically think of the dirty grey scraggly ‘rats with wings’ which are so beloved of railway bridges, park benches, and statuesque poets. Not the most appetising of creatures. However wood pigeons are an entirely different matter, plump,…

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Beef and mushroom stew

To my mind Scottish food is very much defined by the quality of the natural produce rather than a particular flavour or style. Traditionally many dishes would have been cooked in one pot over an open fire but the flavours would have depended on the season, on the area of…

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