I’m careful where I forage – away from dogs, traffic or any potential pollutants, and do make sure you know exactly what you are picking – incorrect identification can have disastrous consequences.
Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
I recall years ago there was an entertaining article in the press about an Orkney doctor. He was fair scunnered with his continuous stream of patients with snuffles and sneezes, wabbit and whining, expecting a magic potion from him for their ills. Frustrated and reluctant to prescribe medication he considered unnecessary, he famously wrote on prescriptions ‘eat more herring!’ and caused quite a stir! So with this in mind here is a tasty treat with delicious fried herring.
Rosti is a supper favourite chez nous, with homegrown potatoes from Andrew Skea and our homegrown SF Ark of Taste Musselburgh Leeks, bringing with it happy memories of Swiss friends and alpine chalets
A quick supper dish with whatever pasta you happen to have in the store cupboard
Having experienced Swiss raclette in situ it is a favourite breakfast in our home…where a lot of artisan cheese is consumed! If you don’t have a little raclette kit like ours then grill your cheese.
After considerable, wonderful, edible research I can say we have established Ethical Dairy Tomme melts beautifully for this and is the ideal local cheese. See link below
Serve with your own or your favourite sourdough.
Traditional Scottish Potato Scones Traditional Scottish Potato Scones Print Recipe Servings 1 batch Servings 1 batch Traditional Scottish Potato Scones Print Recipe Servings 1 batch Servings 1 batch Ingredients 225 g cold cooked seasoned mashed potatoes – ideally a floury variety 25 g butter/rapeseed oil 50 g plain flour Half a level tsp baking powder […]
Simply select a straight glass and add a spoonful of jam. Top with Rora natural or flavoured yoghurt then scatter with berries, a few hazelnuts and seeds for a wonderful refreshing start to the day. If berries are not in season, frozen ones work equally well.
Select a straight glass and add a spoonful of runny local honey. Top with Rora natural or flavoured yoghurt then scatter with muesli and add a few berries for a wonderful refreshing start to the day. If berries are not in season, frozen ones work equally well.
Porridge has so many variations: in our house, I like mine with salt and Bosse likes his with muscovado sugar! Others like to add berries or honey…anything goes! Whatever the topping, for us, cream is essential and if you’re on holiday on Islay, a wee dram is mandatory too! Here we are at Glenegedale.
There is also a choice of oats: rolled oats for a quick result; medium oatmeal flour for a smooth result, and, our favourite, pinhead oatmeal for a slightly nutty textured result. Every family has their own method so here’s ours!
Whatever your preference porridge makes a very healthy start to the day.
Such a tasty breakfast treat – can be veggy with a buttered mushroom or grilled tomato topping rather than bacon.
A true Finnan Haddie is a split, whole gutted fish, not the mass-produced dyed boneless fillets. The delicate smoke gives it a wonderful flavour. It has a long association with the famous Scottish soup Cullen Skink, and is also poached in milk for breakfast and the main ingredient in kedgeree
Traditionally cold smoked over peat, from Aberdeenshire, where the name originates and popular across Scotland since at least 1640’s. It is salted and left to dry overnight prior to smoking. Due to the light smoke it has a relatively short shelf life
There are still few small independent smokers who follow the traditional method so ask when ordering. e.g. H S Murray, Inverkeithing – see link below
Finnan Haddie is on SF Ark of Taste
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with blueberries and whipped cream.
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.