Scottish organic split pea curry by Catherine Le May @ Greencity
Greencity recently started sourcing Scottish split peas from the fully Organic Medlock family farm in Aberdeenshire. Freshly harvested in autumn, they’re rich in fibre and protein and full of vitamins and minerals, making a fantastic low-food-miles base for all sorts of dishes.
Lemon butterfly cakes
Baked Ballochmyle Farmhouse Brie
Farmhouse Cheese Soufflé
Rough Puff Pastry
Spicy Pumpkin Soup
You can even watch me making this online https://www.youtube.com/watch?v=SjbDeTL-Dy4
Cheese & Chard Roulade
Roasted Roots with Peasemeal Dumplings
Sticky Toffee Pudding with Whisky Sauce
Swedish Apple Cake
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.
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
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
Svampsoppa (Mushroom Soup)
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.