Recipes
A sizzling scallop special recipe to mark Thai New Year
To help celebrate Thai New Year this Friday, April 13, we’ve teamed up with creators of delicious Thai sauces, The Coconut Kitchen, to bring you some Thai inspired party food. This recipe also make a great starter – three or four canapés per person arranged on a plate. The range has been created by Thai…
Read MoreIndulge yourself with this chocolate fondant cake
Joanne Munro is head chef at a Glasgow institution – Café Gandolfi, in the city’s Merchant City enclave. She is keen to maintain the ethos on their produce being Scottish where possible. Joannee said: ‘I know everyone now talks about seasonality, but that’s how I’ve always worked. Our menu very much depends on what produce…
Read MoreA delicious king prawn dish to celebrate Thai New Year
To help celebrate Thai New Year next week, we’ve teamed up with creators of delicious Thai sauces, The Coconut Kitchen, to bring you some Thai inspired party food recipes. These recipes also make a great starter – three or four canapés per person arranged on a plate. The range has been created by Thai head…
Read MoreEnjoy a wee dram with a special Easter twist
Easter’s just a few days away, and with the bank holiday, it’s the perfect time to sit back and enjoy a wee drink. Tullibardine single malt has created an Easter cocktail in partnership with The Devil’s Advocate whisky bar in Edinburgh. Enjoy!
Read MoreScallops with onion and Gruyère purée, pancetta and mushrooms
Scots chef Joanne Munro shares her recipe for scallops with onion and Gruyère purée, pancetta and mushrooms. Working at Glasgow’s famous Cafe Gandolfi, she said: ‘As soon as I joined I was really aware of the quality of the produce being purchased. ‘When I became sous chef I started to take control of some of the specials. The restaurant has been…
Read MoreScotch eggs with redcurrant and pickled walnut sauce
With a childhood spent in the kitchen helping her mother and grandmother, it’s hardly surprising that when Joanne Munro got the opportunity to change career, she chose to be a chef. And 18 years after finding her vocation, Joanne became head chef at a Glasgow institution – Café Gandolfi , in the city’s Merchant City enclave. ‘I was hugely interested in…
Read MoreA meal to savour with succulent loin of venison
Andrew Cook, head chef at The Lime Tree in Fort William, presents this recipe for loin of venison. When starting out, Andrew’s experience came from big, bustling hotel kitchens, before the chef ’s career took a new direction. He said: ‘I didn’t really start in restaurants until about ten years ago, when I got into the fine dining side…
Read MoreA tasty treat with this Highland cannelloni
This recipe for Highland cannelloni comes from Andrew Cook, the head chef at The Lime Tree in Fort William. He said: ‘You could probably say I fell into this line of work. My parents were hotel managers with British Trust Hotels, so I’ve grown up in hotels. ‘My dad is a trained chef as well, so he was my first…
Read MoreSnow egg offers a dessert with a difference
This snow egg recipe was created by Andrew Cook, head chef at The Lime Tree in Fort William. The menu at the Lime Tree changes every three to four months. Andrew said: ‘As a team, we all write down our ideas and then we handpick it from there. There are just four of us in the team, so things…
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