Recipes
A delicious recipe from whisky and dining pairing
An award-winning whisky is showcasing the diversity of craft whisky through food pairings with independent restaurant Fhior. The Tulli at The Table partnership showcased the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant. The partnership between Fhior and Tullibardine started with the development of a…
Read MoreA Scotch beef recipe with Mexican twist
Quality Meat Scotland (QMS) has revealed a new recipe ahead of Valentine’s Day (14 February) that is sure to make your meal a slamming success. Whether it’s Valentine’s, Galentine’s or Palentine’s, the Scotch Beef PGI Steak with Tequila and lime marinade will add a zesty kick to your dinner and provide a tasty alternative for…
Read MoreMix it up with a haggis and beef wellington
Celebrate the Bard’s birthday (Saturday 25 January) with a Burns recipe with a twist, thanks to Quality Meat Scotland. The Fillet of Scotch Beef and Haggis Individual Wellingtons are another option for people wanting a change from the normal Burns Supper, with the traditional haggis, neeps and tatties. Kirsty Fox, marketing manager from QMS said:…
Read MoreA haggis and beef burger recipe for Burns Night
Quality Meat Scotland has revealed a new recipe with a twist on a classic Burns Supper ahead of the Bard’s birthday (Saturday 25 January). The Scotch Beef and Haggis Burger provide a tasty alternative for those searching for a different take on the traditional haggis, neeps and tatties. The recipe champions Scotch Beef PGI, meat…
Read MoreTry this cod roe recipe whilst it’s still available
Something that your grandparents may remember eating is cod roe, the eggs of the cod fish – mousse-like, mildly sea flavoured, and delicious. In those days it was very much a case of them not wanting to waste anything nutritious, but as an ingredient now cod roe is less well known, with many people unsure…
Read MoreTry this recipe for mocha parfait and toffee ice cream
Craig Millar’s @16 West End in St Monans has established itself a reputation for its quality seafood. Craig said: ‘I think the emphasis is more on the quality of the produce rather than the amount of produce now, letting the food speak for itself. ‘That’s what we aim for here. There are three of us…
Read MoreToday’s recipe is parmesan-crusted halibut
Craig Millar, at @16 West End in St Monans, admits his interest in food stems from school. Craig said: ‘I was the only boy at school who did Home Economics. Unfortunately I had to do Fabric and Fashion as well, but that ended up being my best subject – it was better than my cooking.…
Read MoreOur recipe of the day is a pea panna cotta
With its seafood bias and focus on quality produce, Craig Millar’s @16 West End in St Monans will hook your attention and reel you in. For someone whose mum used to call him the fussiest eater ever, Craig Millar has clearly changed his ways. ‘Now I’d eat anything – apart from celery and peppers,’ laughs…
Read MoreChef’s roast aubergine recipe treat for foodies
Working with local suppliers and farmers, head chef David Hetherington creates delicious menus at The Bridge of Orchy Hotel using seasonal locally sourced Scottish ingredients. He is leading the hotel in its mission to create a foodie haven in the Highlands, serving up the very best in local produce. David said: ‘For those of you…
Read MoreA masterclass on how to cook venison
Senior chef and lecturer in culinary arts at Westminster Kingsway College in London, Jose Souto is a game expert who gives master classes on game cookery to chefs worldwide. Alongside world-renowned photographer Steve Lee, Souto has created a book which not only teaches the reader how to cook venison, but celebrates it. As venison becomes…
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