I’ve said it before and I’ll say it again! One of the very best tastes of summer has to be a Scottish berry. We’re supplied by the fantastic Peter Marshall at Aylth in Perthshire and just when I thought it couldn’t get any better he calls me up and tells me he now has Scottish cherries.
I was amazed at how sweet and juicy these wee cherries are and I’ve been using them in both sweet and savoury dishes in the restaurant. The window for seasonality is short so I’m making the most of it!
The honey I’m using is from Harvest Magic (have a read of our farm visit blog here) and I would urge you to spend the few extra pennies on getting local Perthshire honey. We are spoiled for choice here with Heather Hills, Scarletts and Harvest Magic all doing amazing varieties and flavours.
As with everything, buy the best goats cheese you can. Provender Brown do a delicious choice and Diane, Martine and the team will all be able to advise you on a soft cheese suitable for whipping.
Thanks to Cain Martin for this week’s photographs.
- 1/4 Punnet of Scottish Raspberries
- 1/4 Punnet of Scottish Strawberries
- 1/8 Punnet of blueberries
- 1/4 Punnet of Scottish Cherries
- Small log of soft, rindless goats cheese (or remove rind)
- Splash milk to loosen cheese
- Flaked Almonds
- Pinch of salt (optional)
- Dessert spoonful of local honey
- Cut the cherries in half and remove the stone. Cut the strawberries in half but leave the raspberries and bluberries whole.
- Lightly toast the almonds in a dry frying pan – this takes about 30 seconds but releases the flavour
- Remove the rind from the goats cheese and whip lightly with a splash of milk to soften
- Spoon the berries into a glass serving dish, sprinkle with almonds and touch of salt if you like the contrast in taste and then finish with a drizzle of honey.