Meat, Poultry and Game

This dish speaks to me of childhood holidays in the Scottish Borders, add as much black pepper as you dare to bring the rich iron intense cabbage to life. You can dispense with the pancetta, it [...]

Rolled shoulder is my favourite cut of lamb, it has a wonderful marbling of fat which renders on long slow cooking, it picks up flavour wonderfully, and it’s almost impossible to overcook. It’s [...]

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 [...]

There are few things as exciting in life as finding flavour combinations that work. I was chatting to Ruth Harris from Harris Farm Meats at the weekend about the very subject and it was great to [...]

When you think of so many classic French cookbooks coq au vin always jumps out from the page. The cockerel, jointed, marinaded and slow cooked almost ritualistically. It conjures up memories of [...]

I always enjoy when I’m asked to create recipes using Scottish produce, while we have many very traditional dishes in Scotland like stovies, and Scotch Broth, I generally think of the [...]

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 [...]

As I sit on the plane back from Terra Madre I am feeling humbled, inspired, and reminded of the wonderful produce that Scotland has to offer and the duty to which I am bound to celebrate it. This [...]

Leftovers were a staple for me during my childhood in the west of Scotland. I probably didn’t even know the term existed; we just took it for granted that any food which was left would be reused. [...]