Posts Tagged ‘recipes’
A delicious lemon mousse dessert recipe to enjoy
Tim and Anna Dover enjoy cooking up a treat. Tim Dover has honed his cookery skills in some of the world’s finest kitchens, through spells at The Witchery in Edinburgh, The Peat Inn in Fife, Daniel in New York and with Martin Wishart in Leith. Tim and Anna’s children are already passionate about cooking, and…
Read MoreA blue ling with pearl barley risotto recipe
Blairgowrie fishmonger and chef Willie Little has a passion for fish. He moved into fish wholesaling, owning the company Ocean Traders, which led to him setting up his award-winning fishmonger, Fish in Crieff. Selling the wholesale company, Willie was left with the fishmongers, but for a man whose working day starts at 5.30am and ends…
Read MoreBe in Little doubt – this recipe is tasty
Fishmonger and chef Willie Little’s story of how he came to own his Blairgowrie restaurant is as down-to-earth as the man himself. ‘Because our product is so fresh, I don’t have to hide it with any sauces,’ says chef proprietor Willie Little, of the fish at his restaurant Little’s in Blairgowrie. ‘I’ve been cooking since…
Read MoreAn excellent Ecclefechan butter tart recipe
Today we present a delicious recipe for dessert, from French chef, the former owner of the Silver Darling restaurant at Aberdeen harbour. Didier Dejean opened his seafood restaurant The Silver Darling in 1986, having previously worked in Paris before following a colleague to Aberdeen. As the oil industry developed, things changed. ‘Before the oil, Aberdeen was…
Read MoreA third serving of some delicious recipes
The Lady Laird of Ballindalloch had no intention of serving up third helpings of homemade recipes, but I am thrilled she did. This instalment is packed with delectable ideas, and includes a special nod to the country’s exceptional game. As a pudding fiend, I’m taking note of her banana, orange and passion fruit soufflé which…
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 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 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…
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