Category: Vegetarian & Vegan

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.

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

Tomme Raclette

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.

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.