Recipes
A refreshing lunchtime jackfruit larb
Veganuary continues with another alternative recipe from a pair of TV stars. Over the next two weeks, we’re presenting recipies courtesy of four-time Sunday Times bestselling authors and co-creators of BOSH!, Henry Firth and Ian Theasby, who have sold more than one million copies of their plant-based cookbooks. Since they launched the BOSH! platform over…
Read MoreA delicious vindaloo recipe for Veganuary
January is here, and that means that Veganuary is back. Over the next two weeks, we’re presenting recipies courtesy of four-time Sunday Times bestselling authors and co-creators of BOSH!, Henry Firth and Ian Theasby, who have sold more than one million copies of their plant-based cookbooks. Since they launched the BOSH! platform over five years…
Read MoreA shipshape Boudin of Quail recipe
Today we bring you a recipe that’s shipshape – as it comes from Galley – The Royal Navy and Royal Marines Charity Cookbook. We present Boudin of Quail and Stornoway Black Pudding. Britain has always had a rich naval history, with food often playing a central role on ships and at events from the staple…
Read MoreScotch Lamb rump with za’atar and crowdie pastilla
Scots are being encouraged to eat meat from our own country, through Go Rural. Go Rural is a community initiative run by farmers and crofters who are passionate about producing the highest quality food and drink as well as caring for the environment and protecting Scotland’s landscapes. Scotch Lamb had a successful push in 2020…
Read MoreStart your year with this tasty beef cheeks recipe
A tasty start to the year is in store with this tasty recipe for slow cooked Scotch Beef PGI cheeks with skirlie, glazed carrots and Bovril potatoes. Edinburgh chef Scott Smith, has joined the team behind Make It Scotch. Scott, chef owner of Fhior restaurant in Edinburgh, has created an inspiring dish of slow cooked…
Read MoreTasty Roasted Scotch Galloway Beef with Beef Dripping
Chef David Hetherington is rustling up an alternative to turkey this Christmas. Chef David is known for his exquisite use of the best local, seasonal Scottish ingredients, teamed with eye-catching presentation and bold flavours which saw him appear on 2012’s MasterChef: The Professionals. In 2018, David won Provenance Chef of The Year at the Scottish…
Read MoreHave some snacking fun with haggis nachos
As we edge closer to Christmas, we’ll hopefully be able to have small gatherings in our own homes to celebrate the festive season. Today we present another tasty haggis idea, revamping a snack food favourite using Scotland’s national dish, in a recipe from Macsween. Producing more than 1334 tonnes of haggis this year alone, Macsween…
Read MoreA warm winter feed with haggis shepherd’s pie
Haggis Shepherd’s Pie is, plain and simple, a hearty winter warmer. When those cold dark nights are here, sometimes you just want a bit of simplicity, which we offer this recipe from Macsween. Producing more than 1334 tonnes of haggis this year alone, Macsween of Edinburgh has seen immense growth over the past year with…
Read MoreA Haggis & Fried Egg recipe for the morning after
At this time of year, many of us are enjoying the festive spirit quite literally, as we indulge in food and drinks. Sometimes, we can be left in a slightly delicate state in the morning, to today, we present something that may help a little, in a recipe from Macsween. This suggestion for Haggis &…
Read MoreAn alternative haggis stuffing to try this Christmas
In our daily recipe, we today present a unique twist on stuffing for your Christmas turkey or chicken. This Moroccan spiced vegetarian haggis stuffing is the perfect accompaniment for your favourite trimmings such as roast root vegetables, brussels sprouts and red cabbage, from Macsween. Producing more than 1334 tonnes of haggis this year alone, Macsween…
Read More