Sautéed Seafood with Peasemeal

Peasemeal is a versatile healthy flour used in cooking and baking since Roman times. Peasemeal production was a dying art until it was revived by Michael Shaw at Golspie Mill . It is on Slow Food’s Ark of Taste as a high quality heritage ingredient and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.

This recipe is incredibly easy and very tasty. I can highly recommend peasemeal with seafood.

Cullen Skink

A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.

Thrifty Tomato Soup

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.

Cold Smoked Belhaven Trout with Clerkland Crowdie

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.

Seafood Chowder

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.