Lemon butterfly cakes

Baked Ballochmyle Farmhouse Brie

Farmhouse Cheese Soufflé

Rough Puff Pastry

Spicy Pumpkin Soup

Cheese & Chard Roulade

Roasted Roots with Peasemeal Dumplings

Sticky Toffee Pudding with Whisky Sauce

Swedish Apple Cake

Pesto Swirls

Wild garlic or ransoms as also known can be found in woodland from April, its green leaves scented of garlic. Take care to select leaves that are undamaged and with no bird droppings! Always rinse and shake dry before preparing.
Turnip & Kohlrabi Fondants

Winter Ratatouille – vegan

Orkney Bere Bannocks

Rosehip Soup (Nypon soppa)

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.
Foraged Salad with Summer Harvest Raspberry Dressing – vegan

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.
Brodies Tealoaf

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.
Leek, Chard & Cheese Souffle

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.
Parasol Pyttipanna – vegan

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 […]
Svampsoppa (Mushroom Soup)

Potted 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.
Janet Henderson’s Vegetarian Haggis

Garden Omelette

Chard Soup

St Andrews Cheese Straws

St Andrews Cheese Straws Print Recipe St Andrews Cheese Straws Print Recipe Ingredients 100 g St Andrews Farmhouse Cheddar grated – SF Ark of Taste – see link 1/4 tsp Isle of Skye Sea Salt SF Ark of Taste – see link 225 g plain flour 150 g cold butter 2 tsps lemon juice 6 […]