Salted fish has been part of our food heritage for over a thousand years and this recipe reflects the traditions of the northern isles. Thule Ventus produce their own salt-cured cod from individually line-caught sustainable stock off Sumburgh Head, Shetland. The Shetland Black potatoes can be sourced, along with a range of heritage varieties, from Andrew Skea at The Potato House, Auchterhouse.
There is a video of this dish on my Instagram
By May, nature is flourishing, and time for feasts of flowers including elderflower – sweet, delicious and beautiful; easy to spot and fun to make into perfect fritters. Cut flower clusters, leaving a short stalk and spread out on a tray lined with a paper towel. Set aside whilst making the batter – this allows any wee beasties to escape! Shake the towel in the garden where they can find a new home.
Make batter with 1 egg, 100g flour, 1tsp baking powder and whisk together with sufficient birchwater from Birken Tree to make a smooth quite runny batter – you should be able to shake excess batter off the flowers.
Carefully heat Summer Harvest oil in a frying pan – about 1 cm deep. The temperature is correct when you add a drop of batter and it rises, sizzling. When ready, hold each flower head by the stalk and dip in the batter, shaking off excess. Shallow fry sprays of flowers for a couple of minutes or so until flowers are golden brown and batter is all set. Drain on kitchen paper. When serving, leave the stalks as handles, drizzle with a little blossom honey and eat immediately, leaving the stalks behind. Mmm…that’s flower power!
Time for another go-to freezer favourite – my version of Russian fish pie. We are fortunate to have HS Murray in Inverkeithing delivering and I make sure it’s worth his while with a decent sized order as fish freezes so beautifully. We have bundles labelled smoked haddock, hot smoked mackerel, fish pie mix and other delicacies all ready to pull out when peckish. A wee bit forward thinking is gold dust in menu planning.
Here’s an opportunity to clear out that larder and experiment. The perfect time to use up that morsel left in a bottle or jar: sweet flavours become tart fillings, savouries for pizza toppings, with chutneys, vinegars and chillies ideal for spicy soups. This thrifty tomato soup is highly adaptable to what you have at hand.
Ardross Ardross Cottage Pie Print Recipe Sometimes we all need a touch of #hygge, so light those candles and cook some wonderful Ardross beef and root vegetables. We have fabulous Musselburgh Leeks growing in our kitchen garden however our carrots were a little less successful this year so thank goodness for farm shops! http://www.ardrossfarm.co.uk Ardross […]
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. Given that ‘every day’s a school day’ why not sign up for local classes across Fife and other regions during Foraging Fortnight, in September, during Scottish Food Fortnight? All activities will appear on https://www.foragingfortnight.co.uk so do check it nearer the time, from dining out on foraged tasting menus to collecting your own seaweed under the guidance of experts, there is something for everyone. There will be a cookery demonstration plus lunch at my food studio too https://www.wendybarrie.co.uk in aid of an Aberdour community initiative (tbc) so join in and take a walk on the wild side…
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.
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 50 g plain flour Half a level tsp baking powder Summer […]
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
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.
Wild Garlic Pesto Demijohn’s Wild Garlic Pesto Print Recipe Servings 1 batch Servings 1 batch Demijohn’s Wild Garlic Pesto Print Recipe Servings 1 batch Servings 1 batch Ingredients 150 g young wild garlic leaves washed. 1 garlic clove finely chopped 50 g pine nuts a few squeezes of lemon juice 50 g grated parmesan cheese […]
A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
Black pudding was a favourite with the drovers over 200 years ago and whilst still a must for the full Scottish breakfast it is now also on trend for informal suppers too.
A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
This is equally tasty with salmon, sea trout or using a fish pie mix from your local fishmonger for an economical tasty chowder. If using prawns or other cooked shellfish, add after blending (to warm through) for texture, appearance and flavour.
To make pickled cucumber is easy. Fill a small bowl two thirds full of apple vinegar and whisk in 2 dessertspoons of sugar. Wash and dry half a cucumber. Slice finely and lay in bowl. Fill up bowl with cucumber and press gently down to ensure all cucumber covered. Leave overnight and enjoy the following day. Will keep for a week if chilled.
Biscuit numbers depend on size – for a house, double the quantity
300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven – today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
A delicious Swedish bread using Slow Food Ark of Taste ingredients
St Andrews Cheese Straws Print Recipe St Andrews Cheese Straws Print Recipe Ingredients 100 g St Andrews Farmhouse Cheddar grated – SF Ark of Taste 1/4 tsp Isle of Skye Sea Salt SF Ark of Taste 225 g plain flour 150 g cold butter 2 tsps lemon juice 6 tblsps Cold water (Approx) Servings: Instructions […]