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It’s interesting that this recipe is described such as wild garlic and kale soup, rather than flat rib braised with wild garlic. So often soup is the bi-product of a stewed or roast meat [...]

When you think of Scottish food, and cereals in particular there’s one thing that instantly springs to mind. Oats. The grain the nation was built on (actually barley can feel a little [...]

The Christmas festivities have passed, the leftovers eaten or frozen, the new year steak pie well and truly finished. In fact the last vestige of the season is the bottle of mulled wine that you [...]

Crowdie is the ideal cheese for a cheesecake, it has a wonderful tang and slightly crumbly texture. The topping is a juxtaposition of the dark fruits of spring and summer as blackcurrant give way [...]

Bridies used to instill fear in my heart as a child. Seemingly oniony gristle filled nondescript offerings are my recollection. However a good bridie is a thing of beauty, rich, well seasoned [...]

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 [...]

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 [...]

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 [...]

Speyside is a place that I’ve always held dear, seemingly less rugged than the west coast where I spent most of my childhood holidays but at the same time majestic in its own way. I always [...]

Cooking with pheasant is one of the joys of winter, a bird that is beautiful in feather, and which adds such an amazing aroma to the kitchen when cooking. I prefer to pot braise pheasant as I [...]