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Wild Food

Home » Havering » Ingredients » Wild Food
 Pork with wild garlic, paprika, and manzanilla
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By Graeme Taylor
In Ingredients, Meat, Poultry & Game, Pork/Ham, Spring, Stews, Summer, Wild Food
Posted 21st May 2018

Pork with wild garlic, paprika, and manzanilla

Pork is one of those meats that seems to split opinion. The free range, full flavoured, rare breed meat I get from Harris Farm Meats is a world away from insipid factory farmed pork that so many [...]

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 Wild garlic, kale, and beef soup
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By Graeme Taylor
In Beef, Fruit, Vegetables & Cereals, Ingredients, Meat, Poultry & Game, Seasons, Spring, Wild Food
Posted 15th April 2018

Wild garlic, kale, and beef soup

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 [...]

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 Autumn larder – venison bridies
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By Graeme Taylor
In Autumn, Game, Ingredients, Meat, Poultry & Game, Wild Food
Posted 26th October 2017

Autumn larder – venison bridies

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 [...]

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 Pan fried pigeon with barley and walnut risotto
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By Graeme Taylor
In Autumn, Game, Ingredients, Meat, Poultry and Game, Quick Dishes, Risotto, Wild Food, Winter
Posted 19th January 2017

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 [...]

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 Topside of venison with rowan and whisky
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By Graeme Taylor
In Autumn, Game, Ingredients, Meat, Poultry and Game, Scottish Heritage, Seasons, Slow Cooked, Whisky, Wild Food, Winter
Posted 12th December 2016

Topside of venison with rowan and whisky

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 [...]

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 Seaweed on a Hebridean Island by Fiona Bird
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By Graeme Taylor
In Fish and Seafood, Guest articles, Ingredients, Vegetables, Wild Food
Posted 14th January 2016

Seaweed on a Hebridean Island by Fiona Bird

Once a poverty food, seaweed is now a sought after ingredient that hides the so called fifth taste, umami. At high tide limpets use their feet to wander from their rock to get their radulas into [...]

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 Pan roast loin of venison with redcurrant jelly
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By Graeme Taylor
In Autumn, Game, Ingredients, Meat, Poultry and Game, Quick Dishes, Recipes, Wild Food, Winter
Posted 30th December 2015

Pan roast loin of venison with redcurrant jelly

For me when it comes to a celebration of Scottish food venison is the ultimate flavour and venison loin the perfect treat for guests. I particularly enjoy when it is from wild red deer but any [...]

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 Pheasant braised with cider and star anise
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By Graeme Taylor
In Autumn, Game, Ingredients, Meat, Poultry and Game, Seasons, Wild Food, Winter
Posted 12th December 2015

Pheasant braised with cider and star anise

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 [...]

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