Stews

In Britain horseradish is traditionally seen as the quintessential accompaniment to roast beef. However I recently discovered that in several parts of Europe it is viewed as the perfect partner [...]

If any vegetable seems destined to have a complex it’s beetroot. Familiar to most people covered in vinegar, favoured by hipster bakers to make their chocolate cakes sounds cool, rendering [...]

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 [...]

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 [...]

If Essentials of Classic Italian Cooking was the first cookbook that I fell in love with, the second was definitely Diana Henry’s inspiring first volume, Crazy Water Pickled Lemons. A book [...]

Anchovies are a fairly standard ingredient for adding umami, that indescribable flavour characteristic, and nowhere better than alongside the rich flavour of mutton in a fairly classic Roman [...]

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 [...]

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 [...]

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 [...]

Bavette is one of those cuts that many people seem to find baffling when they see it on the butcher’s counter. A bit like onglet there’s an uncertainty of how to cook it, slow or [...]