Category: Vegetarian & Vegan

Foraged Salad with Summer Harvest Raspberry Dressing

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…

Vegetarian Rosti

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

Demijohn’s Wild Garlic Pesto, by Frances Ferguson

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 […]

Pickled Cucumber

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.