Posts Tagged ‘cooking’
The Hebridean Baker: Hogmanay Clootie Dumpling recipe
From his latest book, The Scottish Cookbook, Hebridean Baker, Coinneach Macleod shares his recipe for a Hogmanay Clootie Dumpling. ‘Last year on my US tour I visited Fort Collins, Colorado. A lady in the audience raised her hand to ask a question,’ Coinneach says. ‘”How do I find a Hebridean man to marry?!” As the…
Read MoreThe Hebridean Baker: Pear tarte tatin
From his latest book, The Scottish Cookbook, Hebridean Baker, Coinneach Macleod shares his recipe for a Pear tarte tatin. ‘Here, tarte tatin gets a festive makeover by using pears poached in mulled wine instead of the classic apples,’ Coinneach says. ‘This dessert blends the sweetness of pears with winter spices and a caramelised, flaky crust,…
Read MoreThe Hebridean Baker: Christmas Mess
From his latest book, The Scottish Cookbook, Hebridean Baker, Coinneach Macleod shares his recipe for Christmas Mess. ‘If you need a festive dessert in a hurry, this Black Forest Eton Mess is the perfect choice – with the added bonus of using store cupboard ingredients,’ Coinneach says. ‘This recipe combines the rich, indulgent flavours of…
Read MoreInside The Hebridean Baker’s New Cookbook: ‘My recipes are intentionally cosy and wintery, I love that style of cooking’
We caught up with The Hebridean Baker, Coinneach Macleod, to talk about his new book, The Scottish Cookbook. And he shares some of his favourite festive recipes with us including his Hogmanay Clootie Dumpling and Christmas Mess. It’s easy to see why Coinneach Macleod is adored by his loyal followers who can’t seem to…
Read MoreUK’s first second hand cookbook shop opens: ‘The excitement and satisfaction you get in the kitchen is worth every minute’
When Kris Otisons was training to be a pastry chef at Harvey Nichols in London he often spent his free weekends roaming around second-hand shops looking for cookbooks. Fast forward a few years to 2013 and he had moved to Glasgow to open his own bakery, My Home Bakery, which there are now three of…
Read MoreBlademaker using laughing gas canisters and beach litter to make top quality eco friendly knives
As a former professional chef, Tim Westley knows how important having the right knife is. So it’s not surprising his hand-forged knives – created from highly unusual, recycled materials – are highly prized by some top chefs in the UK. Tim makes his incredible eco blades at his workshop in Dumfries and Galloway using steel…
Read MoreDAME MARY BERRY’S HIGHLAND CHRISTMAS
NATIONAL treasure Dame Mary Berry is returning to her roots in Bonnie Scotland for a Christmas TV special. Travelling through the Highlands on the ultimate winter break, the Queen of cakes serves up a decadent festive feast in her new BBC programme, Mary Berry’s Highland Christmas. Throughout the 60-minute special, the acclaimed food writer, cook…
Read MoreChef Nick Nairn gets ready to re-open cook school in January
Scottish chef Nick Nairn is re-opening his cooking school in January following a three-year closure. The Stirlingshire school was forced to close due to the pandemic, a major flood and the knock-on effect of a devasting fire at the Bridge of Allan restaurant. Now Nick is getting ready to welcome back visitors to the school,…
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 MoreSchnitzel could be one of your favourite things
Putting pork on our plates is the aim of Quality Meat Scotland’s Go Places with Pork campaign. A range of simple recipes inspired by world cuisines have been launched as part of the campaign to get the nation cooking with Specially Selected Pork. Quality Meat Scotland’s marketing manager Kirsty Fox, said: ‘When it comes to…
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