Posts Tagged ‘recipes’
Game Pie with Mustard Mash for British Pie Week
The British Game Alliance is helping to mark British Pie Week, with this delicious recipe. Today, we present Game Pie with Mustard Mash. You can’t beat a steaming hot game pie with lashings of ale-rich gravy. It’s simpler than you might think to cook your own; this recipe uses readymade pastry and pre-prepared confit mallard…
Read MoreMark British Pie Week with this Keeper’s Pie recipe
This week is British Pie Week, and today and tomorrow, we’re bringing you pie recipes from the British Game Alliance. Today, we present The Keeper’s Pie, which can be made with BGA assured game meat. This is an upgrade on the classic Shepherd’s Pie and Cottage Pie! For best results, try using a mix of…
Read MoreA tasty gin and beetroot cured salmon recipe
Glasgow restaurant Ox and Finch has made a name for itself serving up great plates inspired by world foods just made for sharing. So you might be forgiven for thinking that meals in head chef Daniel Spurr’s own kitchen might involve a riot of different dishes every time – but Daniel has a confession. ‘To…
Read MoreRisotto with duck black pudding and a duck’s egg
Fred Berkmiller is bringing new and different recipes to Scottish Field this week. Fred, who owns Edinburgh’s L’Escargot Bleu and L’Escargot Blanc, is is firm believer in trying different meats and produce in his cooking. The Frenchman today brings us a recipe for risotto with duck black pudding and an duck’s egg on top. (This…
Read MoreHeart escalopes are different – and quick to cook
Fred Berkmiller wants to help Scotland re-connect with food by breaking the stranglehold of supermarkets and teaching people to cook unusual cuts of meat. Berkmiller also uses cuts of meat such as ox cheek or pigs’ trotters. This too is an ethical choice as the meat would otherwise be wasted. But it also tastes good:…
Read MoreA recipe with a difference – have you tried horse meat?
When Fred Berkmiller first suggested putting horse meat on the menu in his Scottish restaurants 20 years ago, he was laughed out of town. Now his customers can’t get enough of unusual cuts of meat. ‘If I’d tried to serve heart, horsemeat or lambs’ testicles in the 1990s, I would have been told no chance,’…
Read MoreScots firm takes UK champion ice cream title
Scottish luxury ice-cream maker, Equi’s, has scooped three top prizes at the prestigious National Ice Cream Awards. Beating hundreds of artisan products, Hamilton-based Equi’s lifted the sought-after trophy in best dairy in the UK for their multi-award-winning Double Cream Vanilla, silver in best flavour for their Honeycomb Crunch and the coveted title of UK champion…
Read MoreHills & Harbour Gin takes a top award
A Scots distiller was celebrating big this week after winning the top award for ‘Best Scottish London Dry’ Gin at this year’s World Gin Awards held in London. Taking home a win in the most competitive category against many well-known and respected Scottish gin brands delighted the Crafty Distillery, based in Galloway, believing it shows…
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.…
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