Recipes
A haggis and beef burger recipe for Burns Night
Quality Meat Scotland has revealed a new recipe with a twist on a classic Burns Supper ahead of the Bard’s birthday (Saturday 25 January). The Scotch Beef and Haggis Burger provide a tasty alternative for those searching for a different take on the traditional haggis, neeps and tatties. The recipe champions Scotch Beef PGI, meat…
Read MoreTry this cod roe recipe whilst it’s still available
Something that your grandparents may remember eating is cod roe, the eggs of the cod fish – mousse-like, mildly sea flavoured, and delicious. In those days it was very much a case of them not wanting to waste anything nutritious, but as an ingredient now cod roe is less well known, with many people unsure…
Read MoreTry this recipe for mocha parfait and toffee ice cream
Craig Millar’s @16 West End in St Monans has established itself a reputation for its quality seafood. Craig said: ‘I think the emphasis is more on the quality of the produce rather than the amount of produce now, letting the food speak for itself. ‘That’s what we aim for here. There are three of us…
Read MoreToday’s recipe is parmesan-crusted halibut
Craig Millar, at @16 West End in St Monans, admits his interest in food stems from school. Craig said: ‘I was the only boy at school who did Home Economics. Unfortunately I had to do Fabric and Fashion as well, but that ended up being my best subject – it was better than my cooking.…
Read MoreOur recipe of the day is a pea panna cotta
With its seafood bias and focus on quality produce, Craig Millar’s @16 West End in St Monans will hook your attention and reel you in. For someone whose mum used to call him the fussiest eater ever, Craig Millar has clearly changed his ways. ‘Now I’d eat anything – apart from celery and peppers,’ laughs…
Read MoreChef’s roast aubergine recipe treat for foodies
Working with local suppliers and farmers, head chef David Hetherington creates delicious menus at The Bridge of Orchy Hotel using seasonal locally sourced Scottish ingredients. He is leading the hotel in its mission to create a foodie haven in the Highlands, serving up the very best in local produce. David said: ‘For those of you…
Read MoreA masterclass on how to cook venison
Senior chef and lecturer in culinary arts at Westminster Kingsway College in London, Jose Souto is a game expert who gives master classes on game cookery to chefs worldwide. Alongside world-renowned photographer Steve Lee, Souto has created a book which not only teaches the reader how to cook venison, but celebrates it. As venison becomes…
Read MoreA tasty salad to help with your January detox
After the indulgence of the festive period, January is the perfect month to press reset and cleanse your system and palette with fresh winter flavours. In this delightfully vibrant recipe from Dirty Vegan Another Bite by Matt Pritchard, a heart salad takes centre stage for all our Veganuary foodies. This recipe is courtesy of Foodies…
Read MoreWe’ve a tasty chocolate dessert recipe for you
Being executive chef at The Sheraton Edinburgh means Craig Hart is in charge of every part of the food operation. From banqueting and fine dining at One Square to the spa and Dining at The Pass, a desire to ensure all aspects of dining at the Sheraton are first class drives Craig and his team…
Read MoreA delicious roast duck recipe to warm you this winter
This delicious roast duck recipe has been created by leading chef Craig Hart. The Sheraton Edinburgh’s executive chef has worked in the best hotels, but no matter where he travels he always returns ‘home’. After falling in love and moving initially to Leeds, Craig spent a number of years gaining experience at various award-winning hotels…
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