Recipes
A tasty tuna with remoulade parmesan tart recipe
Didier Dejean, the former owner of the Silver Darling restaurant at Aberdeen harbour, is a true lover of fish. He opened his seafood restaurant The Silver Darling in 1986. After catering school and a stint in a local restaurant, Didier worked in Paris before following a colleague to Aberdeen. ‘The first time I came to…
Read MoreA recipe for oak-smoked salmon with crispy capers
French chef Didier Dejean owned a restaurant at Aberdeen harbour which was a beacon for seafood lovers. When I ask Didier Dejean where his love of food comes from, he laughs. ‘Well, I’m French, so…’ The Aberdeen-based chef has been sharing his passion for food since he opened his seafood restaurant The Silver Darling in…
Read MoreA tasty recipe for Scotch Beef kebabs
Quality Meat Scotland (QMS) has revealed a new recipe ahead of Mother’s Day (22 March) to make this Mothering Sunday one that’s a bit more memorable than all the rest. You might prefer a home cooked meal or just fancy making your mum something a bit different this Mother’s Day, and the Scotch Beef PGI…
Read MoreGame Pie with Mustard Mash for British Pie Week
The British Game Alliance is helping to mark British Pie Week, with this delicious recipe. Today, we present Game Pie with Mustard Mash. You can’t beat a steaming hot game pie with lashings of ale-rich gravy. It’s simpler than you might think to cook your own; this recipe uses readymade pastry and pre-prepared confit mallard…
Read MoreMark British Pie Week with this Keeper’s Pie recipe
This week is British Pie Week, and today and tomorrow, we’re bringing you pie recipes from the British Game Alliance. Today, we present The Keeper’s Pie, which can be made with BGA assured game meat. This is an upgrade on the classic Shepherd’s Pie and Cottage Pie! For best results, try using a mix of…
Read MoreA delicious recipe for confit hogget shoulder
Daniel Spurr, the head chef at Ox and Finch, has plenty of experience from working in various kitchens – at home and abroad. He explains: ‘I’ve worked at Tom Aikens’ restaurant, Andrew Fairlie at Gleneagles and most recently at Nahm in Bangkok. I pick up inspiration from all of these places and it’s not only…
Read MoreA delicious crab and crayfish cocktail recipe
Ox and Finch head chef Daniel Spurr is serving up great plates inspired by world foods made for sharing. Since opening in May 2014, the restaurant’s tapas-style, small-plate dining concept has proved a hit. ‘We tried to make it as accessible as possible. It’s not one set cuisine, there’s something for everyone and we try…
Read MoreA tasty gin and beetroot cured salmon recipe
Glasgow restaurant Ox and Finch has made a name for itself serving up great plates inspired by world foods just made for sharing. So you might be forgiven for thinking that meals in head chef Daniel Spurr’s own kitchen might involve a riot of different dishes every time – but Daniel has a confession. ‘To…
Read MoreRisotto with duck black pudding and a duck’s egg
Fred Berkmiller is bringing new and different recipes to Scottish Field this week. Fred, who owns Edinburgh’s L’Escargot Bleu and L’Escargot Blanc, is is firm believer in trying different meats and produce in his cooking. The Frenchman today brings us a recipe for risotto with duck black pudding and an duck’s egg on top. (This…
Read MoreA recipe with a difference – have you tried horse meat?
When Fred Berkmiller first suggested putting horse meat on the menu in his Scottish restaurants 20 years ago, he was laughed out of town. Now his customers can’t get enough of unusual cuts of meat. ‘If I’d tried to serve heart, horsemeat or lambs’ testicles in the 1990s, I would have been told no chance,’…
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