Try this rhubarb souffle with home-made custard

It’s the weekend, so why not enjoy this sweet rhubarb souffle as a treat? Lough Erne Resort Executive chef, Noel McMeel, has shared some favourite recipes for a range of mouthwatering dishes that you can make at home, which we’re sharing this week. Today, we conclude with a tasty hot rhubarb souffle with home-made custard.…

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Tasty scones – just like granny used to make!

There’s nothing like home baking to set off the senses, with the wonderful warm smell of scones in the oven. Lough Erne Resort Executive chef, Noel McMeel, has shared some favourite recipes for a range of mouthwatering dishes that you can make at home, which we’re sharing this week. Today, we present his Granny’s recipe…

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BONNIE & WILD FOOD HALL OPENS IN EDINBURGH

Chief Sub-Editor Rosie Morton heads to the new Bonnie & Wild Marketplace to scope out the tasty offerings…  When I read the words ‘Food Hall’, my eyes are not exactly alight with excitement. An association with sloppy school dinners or greasy chains in shopping centres has sadly tarnished what could be an epicurean hotspot with…

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These are a delicious chip off the old block

Our week of delicious recipes continues with some tasty roast Jerusalem artichoke tips. This week, we have brought you a series of delicious recipes courtesy of BenRiach Whisky, which have been created by Ed Barnard from Right to Roam. Chef Ed is based at Right to Roam, a culinary pop-up in Speyside and London exploring…

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This is a tasty panna cotta with raspberries

This week, Scottish Field is presenting a series of recipes courtesy of BenRiach Whisky. These have been created by Ed Barnard from Right to Roam. Chef Ed is based at Right to Roam, a culinary pop-up in Speyside and London exploring an affinity for food cooked on fire and in the outdoors using the best…

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A quick and easy butter tart recipe

The Silver Darling in Aberdeen built up a tremendous reputation under French chef Didier Dejean. His restaurant in Aberdeen harbour was the result of him working at a restaurant in Paris, before joining a colleague in Aberdeen in 1978, aged 19. After completing his national service in the French Navy, Didier came back to Aberdeen…

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