Simple shakshuka is a filling alternative

Ever tried a shakshuka ? No? Veganuary gives you the perfect excuse. We’re presenting recipes 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 ago, they have…

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A filling and tasty cheese and onion tarte tatin

Veganuary continues with a delicious cheese and onion tarte tatin recipe. Over the next two weeks, we’re presenting recipes 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…

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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…

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A 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…

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A 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…

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Scotch 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…

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Start 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…

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Tasty 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…

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Have 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…

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A 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…

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