Stroganoff was one of those dishes that seemed to be on every hotel menu throughout the 80s and 90s. It seems to have finally lost its ‘must-have title’ over the past decade but it does occasionally pop up in the odd village pub. Unfortunatley, it can often be a little …
Do you know that in a single braise from a rib of beef you get two very different beef dishes for a family of four? For all us busy parents this is a no-brainer. I mentioned in my Courier column that I would make this dish at home and take some …
This elegant treat is as easy to make as it is to eat. For me, the perfect balance of acidity and sweetness allows the raspberries fantastic flavour to shine. The lemon posset with only three simple ingredients is a fantastic recipe to get the kids involved in and is perfect …
The last of the season’s asparagus is upon us and so I thought I’d treat to you to this great wee starter that is staggeringly simple and amazingly tasty – local, honest, simple at its best. If you’ve not had a chance to read our Eassie Farm Asparagus Blog then click …
We recently held our first Gin Tasting evening and to say it was a huge hit is somewhat of an understatement! Strathearn Distillery based in Methven, just along the road from us, came along and chatted about their artisan production methods to a restaurant full of foodies and gin lovers. …
Mutton can sometimes conjure up images of an old, wind-beaten hag limping about the hill. I’m here to assure you all that this simply isn’t true. If we give the meat from a sheep its proper address, lamb becomes hogget first and then mutton. Mutton can be little over a …
You will all know what I mean when I talk about a food craving; not just the reserve of the pregnant woman a proper craving will silently peck away at you until sated. When someone mentions they are having a curry for dinner, I get a craving that will last …
Some of you may know that I work with Slow Food UK as part of their Chef Alliance; I’ve been doing this for about 3 years now (since it started) and its something that I’m very passionate about. The idea is this…. Slow Food’s Chef Alliance is bringing together the …
I was recently asked to do a column for the Scotsman Magazine talking about Scottish Honey. It’s as if they knew it was one of my all time favourite ingredients. I adore it and I’m always looking for new ways to use it in recipes. For me …
Brambles, one of nature’s great Scottish freebees. Every year around this time my chefs come with me on a very dangerous mission – well, dangerous for them with me navigating the way! Bramble picking is certainly one of the most worthwhile forages but it’s certainly not pain free. The best …