Recipes
Recipe: Singapore Crab from Jack ’O’ Bryan
This vibrant dish is one of the signature dishes at Jack O Bryans, where the specialise in Iberian cuisine with both South American and Asian twists. Head chef Jack Coghill says: ‘With a good spicy sauce you should taste all the ingredients first then have the heat coming in at the very end. ‘Make sure…
Read MoreRecipe: Stuart Ralston’s Chicken katsu sandwich recipe
Stuart Ralston, the owner and head chef at Edinburgh’s Noto and Aizle, reveals his method for the crispiest chicken katsu sandwich. Stuart says: ‘Sandwiches, a British staple, perfected by the Japanese!. We make the bread for this, which makes all the difference: it’s a chunky sandwich so it needs a decent white pan loaf, and…
Read MoreWoodmill Game: Red wine and rosemary steak
We speak with Steven Wade of Woodmill Game who is passionate about sharing the unique flavours of the wild in the most sustainable way possible. Their new autumn-inspired recipe is just waiting to be tasted. Served with seasonal local roots and greens, our juicy red deer tenderloin steaks are ready to go. You can try…
Read MoreWoodmill Game: Loaded venison burger
We speak with Steven Wade of Woodmill Game who is passionate about sharing the unique flavours of the wild in the most sustainable way possible. Upgrade your BBQ recipes this season and try our juicy Loaded Venison Burger. Stuffed with Goats Cheese and topped with Guacamole and Caramelised Onions, this explosion-of-flavours recipe can be used…
Read MoreWoodmill Game: Peppercorn game breast
Fancy something light? Introduce game to your weekly diet with a Woodmill take on a classic. Their Peppercorn Game Breast recipe is a mouth-watering alternative to chicken and a tasty way to warm up your winter evenings. We speak with Steven Wade of Woodmill Game who is passionate about sharing the unique flavours of the…
Read MoreWoodmill Game: Light wood pigeon with ginger and sesame glaze
Red meat too heavy? Try something lighter with this juicy game bird recipe; for inside or out on the BBQ, this recipe is quick, easy and very tasty. We speak with Steven Wade of Woodmill Game who is passionate about sharing the unique flavours of the wild in the most sustainable way possible. You can try more of…
Read MoreWoodmill Game: Game Sausage Cassoulet
We speak with Steven Wade of Woodmill Game who is passionate about sharing the unique flavours of the wild in the most sustainable way possible. You can try more of his family recipes here and read the full interview in the November issue of Scottish Field – out now! 1 x pack Woodmill Game sausages 1 x diced…
Read MoreRecipes: A sea trout summer special
Head chef at the Dalmore Inn, Iain Naysmith, shares his summer special – fillet of sea trout, crushed new potatoes, endive, seared scallop, piquillo and pepper coulis. Iain, who is from Edinburgh originally but currently lives in Inchture, has been working in a kitchen since he was 17. Having started his training at Prestonfield House…
Read MoreRecipes: A delicious seafood spaghetti
Head chef at East Coast Restaurant, Andrea Bertazzol, shares his Spaghetti Harbour recipe. Andrea has been a key ingredient for the success of East Coast Restaurant since it opened its doors in 2018 Originally from Biella in the northern Italian region of Piedmont, Andrea has over 20 years experience in the restaurant and hospitality industry,…
Read MoreA delicious strawberry and cream pavlova
Chef Roy Brett, from Ondine Oyster & Grill in Edinburgh, shares his delicious strawberry and cream pavlova recipe with Scottish Field. Roy says: ‘Late Spring is by far the most exciting time of the year for all kitchens. The colourful change in produce and the distinct aromas fill the air that summer is fast…
Read More