Foraged Salad with Summer Harvest Raspberry Dressing

Foraged Salad
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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…
Servings
2 persons
Servings
2 persons
Foraged Salad
Print Recipe
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…
Servings
2 persons
Servings
2 persons
Instructions
  1. This salad of Scottish tomatoes ad cucumber has foraged leaves, wild marjoram, raspberries and violets. Perfect with Summer Harvest's Raspberry Dressing.
Recipe Notes

recipe, photo & styling: wendy barrie

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Leek, Chard & Cheese Souffle

Leek, chard and cheese soufflé.
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Servings
2 people
Servings
2 people
Leek, chard and cheese soufflé.
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. For two persons, mix 4egg yolks with natural yoghurt, seasoning and cheese.
  2. Wilt a good handful of chard and sliced leek, in sufficient boiling water to cover the base of the pan and just enough cooking to blanche for a few minutes. Drain thoroughly. Add greens to yolk mix.
  3. Whisk egg whites and fold into yolk mix with a spatula. Place in a buttered dish, scatter with extra cheese and bake at 200 C for approx. 20minutes until golden and well risen.
Recipe Notes

Works equally well with spinach or watercress but we happen to grow chard!

recipe, photo & styling: wendy barrie

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Vegetarian Rosti

Vegetarian Rosti
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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
Servings
2 people
Servings
2 people
Vegetarian Rosti
Print Recipe
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
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Heat butter in frying pan and sauté leeks to soften. Remove from pan.
  2. Place grated potato in a bowl and mix through cooked buttered leeks and seasoning.
  3. Heat oil in frying pan and add the mix. Flatten out with a spatula.
  4. Cook over a medium heat until the potatoes are golden on the underside and gently turn over. [If you are cooking a large one it is easier to slip it onto a plate, turn over using a second plate, then slip back onto pan]. Reduce heat and cook for a further 10minutes on the lower heat. Check potato is cooked through then slip onto warmed plates.
  5. Serve with a fried egg on top.
Recipe Notes

I prefer to cook the potatoes in 2 separate frying pans so each portion is a full pancake and they are easy to flip too.

recipe, photo & styling: wendy barrie

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Parasol Pyttipanna – vegan

Parasol Pyttipanna - vegan
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Servings
2 people
Servings
2 people
Parasol Pyttipanna - vegan
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. Heat oil in pan and sauté potatoes until golden.
  2. Add leeks and mushrooms to sauté, adding another drizzle of oil as necessary.
  3. Season and add remaining ingredients together in the pan. Toss.
Recipe Notes

Serves 2 for a tasty weeknight supper. You can also add chilli peppers to the sauté for a kick of heat.

recipe, photo & styling: wendy barrie

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Demijohn’s Wild Garlic Pesto, by Frances Ferguson

Wild Garlic Pesto

Demijohn's Wild Garlic Pesto
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Servings
1 batch
Servings
1 batch
Demijohn's Wild Garlic Pesto
Print Recipe
Servings
1 batch
Servings
1 batch
Instructions
  1. Blend the garlic leaves adding a handful or so at a time in the small bowl of the blender. Add the pine nuts, garlic, parmesan and drizzle the Kabbadates Extra Virgin Olive Oil or Monterosa Extra Virgin Olive Oil in while continuing to blend.
  2. When a vivid green paste has been made add lemon juice to taste and season with salt and pepper to taste. This made a generous jar and a half so we used some right away and froze the remainder in smaller amounts.
Recipe Notes

Delicious stirred through winter vegetables for roasting, couscous, bulgar wheat, pasta, puy lentils, or on bruschetta.

Another fab recipe from Angus here for his Taramasalata https://www.demijohn.co.uk/blog/taramasalata-recipe?ct=t%28easter%235%29

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Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
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Servings
4 servings
Servings
4 servings
Roasted Vegetables with Peasemeal Dumplings
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven 190 C
  2. Scatter vegetables in a roasting tin. Drizzle lightly with oil. Add salt and pepper. Shake in tin to mix together.
  3. Oven-roast for 15 minutes until coloured and curling at edges. This can all take place on hob if preferred.
  4. Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked and sauce is rich and flavoursome. Adjust seasoning as required.
  5. Meanwhile make dumplings. Place dry ingredients in a bowl and mix with sufficient milk to make a moist dough.
  6. Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
  7. Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
  8. Serves: 4-6
Recipe Notes

Fresh chillies available from Galloway Chillies - they will keep you right what strength to buy!

recipe, photo & styling: wendy barrie

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Svampsoppa (Mushroom Soup)

Svampsoppa (Mushroom Soup)
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Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Svampsoppa (Mushroom Soup)
Print Recipe
Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Ingredients
Servings:
Instructions
  1. Melt butter with oil in pan and sauté onions until soft but uncoloured.
  2. Add shitake mushrooms and cook over a medium heat for a few minutes. Set aside a few for garnish before adding remaining mushrooms to pan. Season with a light pinch of salt, lashings of pepper and sauté for a couple of minutes.
  3. Add boiling liquid along with dried mushrooms and return to boil. Strip off thyme leaves and add to pan.
  4. Simmer for 20 minutes. Blend cornflour in a small cup of water and add to pan. Bring to boil, stirring, and simmer for a few more minutes to thoroughly cook flour. Taste and adjust seasoning.
  5. Blend soup until smooth.
  6. Stir in most of the cream and serve with a little swirl of remaining cream and a few shitake slices.
Recipe Notes

Delicious with Chanterelles too.

recipe, food styling & photo: wendy barrie

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Potted Cheese

Potted Cheese
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Servings Prep Time
3 5 mins
Servings Prep Time
3 5 mins
Potted Cheese
Print Recipe
Servings Prep Time
3 5 mins
Servings Prep Time
3 5 mins
Ingredients
Servings:
Instructions
  1. Crumble the cheese into a bowl and scatter with chervil.
  2. In a pan gently warm butter until only just melted and pour over cheese.
  3. Add whisky, season and mash together with a fork until the mix is bound together in a firm but textured paté.
  4. Serve in a bowl.
Recipe Notes

recipe, food styling & photo: wendy barrie

St Andrews Farmhouse Anster is on SF Ark of Taste

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Pickled Cucumber

Pickled Cucumber
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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.
Pickled Cucumber
Print Recipe
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.
Recipe Notes

recipe, food styling & photo: wendy barrie

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Janet Henderson’s Vegetarian Haggis

Janet Henderson’s Vegetarian Haggis
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Janet Henderson’s Vegetarian Haggis
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Ingredients
Servings:
Instructions
  1. Sauté garlic with onion in a little oil until the vegetable is soft, adding the garam masala, soy/tamari and season.
  2. Add the brown lentils and carrot and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
  3. Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir. Heat through.
  4. Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
  5. Blend well into the mix and cook through for about 10-15 minutes.
  6. Serve with clapshot - mashed potato and neeps (turnips).
Recipe Notes

"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food and took a keen interest in early exponents of healthy eating." Barrie Henderson. https://www.hendersonsofedinburgh.co.uk

photo & styling: wendy barrie

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Garden Omelette

Garden Omelette
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Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Garden Omelette
Print Recipe
Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Instructions
  1. Prepare vegetables by washing and peeling as appropriate.
  2. Slice vegetables into slivers – the longer the cooking time, the thinner the cuts e.g. root vegetables such as carrots must be sliced very thinly.
  3. Heat oil and stir fry vegetables over a medium high heat to cook quickly and retain their colour and texture – a wok is good for this.
  4. Set veg to one side and keep warm.
  5. Add another drizzle of rapeseed oil, with the knob of butter to the hot pan and pour in beaten eggs combined with seasoning and cream.
  6. Move in pan until it starts to set then reduce to a medium heat and allow to cook without further stirring - about 5minutes.
  7. When fully set and golden underneath slip onto a serving plate, add vegetables and flip over edge of omelette.
  8. Serve immediately on warmed plates with real bread.
Recipe Notes

Shop local & seasonal for fresh vegetables for a tastier, environmental and more economical meal.

recipe, photo & styling: wendy barrie

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