Thrifty Tomato Soup

Thrifty Tomato Soup
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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.
Servings
2 persons
Servings
2 persons
Thrifty Tomato Soup
Print Recipe
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.
Servings
2 persons
Servings
2 persons
Instructions
  1. Sweat leeks in pan with butter, adding herbs and seasoning.
  2. Add vinegar and honey. Stir.
  3. Add tomatoes with water and leftover veg.
  4. Simmer for 10-15minutes to allow flavours to absorb and tomatoes to cook into rich soup.
  5. Blend or not – it’s up to you.
  6. Serves 2
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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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Inverawe Roasted Trout with Broccoli

Inverawe Roasted Trout with Broccoli
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A quick supper dish with whatever pasta you happen to have in the store cupboard
Servings
2 persons
Servings
2 persons
Inverawe Roasted Trout with Broccoli
Print Recipe
A quick supper dish with whatever pasta you happen to have in the store cupboard
Servings
2 persons
Servings
2 persons
Ingredients
Servings: persons
Instructions
  1. If you have a pan that has a steamer above, cook pasta in boiling salted water for 10-12mins with the green vegetable in the steamer above to cook everything at once.
  2. Drain pasta and return to pan along with steamed vegetables and season.
  3. Turn off heat and lastly fold in the crème fraiche for a delicious easy healthy dish.
Recipe Notes

recipe, photo & styling: wendy barrie

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French Toast

French Toast
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Such a tasty breakfast treat – can be veggy with a buttered mushroom or grilled tomato topping rather than bacon.
Servings
2 people
Servings
2 people
French Toast
Print Recipe
Such a tasty breakfast treat – can be veggy with a buttered mushroom or grilled tomato topping rather than bacon.
Servings
2 people
Servings
2 people
Instructions
  1. Whisk eggs, milk and seasoning. Place in a bowl and soak bread in the mix.
  2. Heat a generous drizzle of oil in the frying pan and add in eggy bread. Cook until golden on one side then turn over.
  3. Meanwhile grill bacon as you like it.
  4. Serve together for a great start to the day.
Recipe Notes

photo & styling: wendy barrie

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Breakfast Finnan Haddie with poached egg

Breakfast Finnan Haddie with poached egg
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A true Finnan Haddie is a split, whole gutted fish, not the mass-produced dyed boneless fillets. The delicate smoke gives it a wonderful flavour. It has a long association with the famous Scottish soup Cullen Skink, and is also poached in milk for breakfast and the main ingredient in kedgeree Traditionally cold smoked over peat, from Aberdeenshire, where the name originates and popular across Scotland since at least 1640’s. It is salted and left to dry overnight prior to smoking. Due to the light smoke it has a relatively short shelf life There are still few small independent smokers who follow the traditional method so ask when ordering. e.g. H S Murray, Inverkeithing Finnan Haddie is on SF Ark of Taste
Servings
1 person
Servings
1 person
Breakfast Finnan Haddie with poached egg
Print Recipe
A true Finnan Haddie is a split, whole gutted fish, not the mass-produced dyed boneless fillets. The delicate smoke gives it a wonderful flavour. It has a long association with the famous Scottish soup Cullen Skink, and is also poached in milk for breakfast and the main ingredient in kedgeree Traditionally cold smoked over peat, from Aberdeenshire, where the name originates and popular across Scotland since at least 1640’s. It is salted and left to dry overnight prior to smoking. Due to the light smoke it has a relatively short shelf life There are still few small independent smokers who follow the traditional method so ask when ordering. e.g. H S Murray, Inverkeithing Finnan Haddie is on SF Ark of Taste
Servings
1 person
Servings
1 person
Instructions
  1. Poach Finnan Haddie in milk in oven or on hob for approx. 10mins until flesh opaque and will flake easily with a fork.
  2. Serve with a poached egg on top – cooked on hob in barely simmering water with a dash or vinegar or lemon juice. Drop egg gently into pre-heated water and poach for approx. 4mins until set but soft in middle.
  3. Lift, drain and serve egg on haddie with a generous spoonful of milk from the pan.
  4. Traditionally served with bread and butter to mop up the juices.
Recipe Notes

Recipes by wendy barrie

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Berlin Brunch with Trout Topping

Berlin Brunch with Trout Topping
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With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Berlin Brunch with Trout Topping
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Instructions
  1. Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
  2. Place in lined individual ovenproof dishes - a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate. Bake for 15-20minutes in a very hot preheated oven 220C.
  3. Poach an egg per person in readiness for the finished dish.
  4. Remove pancake dishes from oven when well risen and set. Top with flaked fish, drizzle with a little honey and finish with poached egg and a twist of black pepper.
Recipe Notes

Serves 2 but can be stretched to 3

recipe, photo & styling: wendy barrie

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Roast game bird with parsnip sauce and trimmings & apple butter

Roast game bird with parsnip sauce and trimmings & apple butter
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Roast game bird with parsnip sauce and trimmings & apple butter
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Ingredients
Servings:
Instructions
  1. Heat a drizzle of oil with butter and sauté partridge on each side.
  2. Add leeks and soften in butter.
  3. Add sufficient water to be a third of way up the birds. Season and add parsnips.
  4. Simmer gently on hob with lid on for 40mins until bird fully cooked.
  5. Thicken the juices with slaked cornflour and bring to boil to finish sauce.
  6. Taste and adjust seasoning.
  7. Serve partridge with parsnips and sauce, apple butter, roasted breadcrumbs, roast potatoes and a rowan jelly or similar.
Recipe Notes

recipe, food styling & photo: wendy barrie

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Cold Smoked Belhaven Trout with Clerkland Crowdie

Cold Smoked Belhaven Trout with Clerkland Crowdie
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A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Cold Smoked Belhaven Trout with Clerkland Crowdie
Print Recipe
A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Instructions
  1. Arrange folds of trout with chunks of crowdie on a platter and drizzle with dressing.
Recipe Notes

This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/watch-video-tasty-sea-trout-recipe/

https://www.youtube.com/watch?v=4fpFcKHelSU

recipe: wendy barrie

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Native Shetland Lamb with Garden Roots & Herby Dumplings

Native Shetland Lamb with Garden Roots & Minted Dumplings
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Servings
6
Servings
6
Native Shetland Lamb with Garden Roots & Minted Dumplings
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a drizzle of rapeseed oil with the herb butter in a heavy based pan and seal the whole rolled shoulder on all sides to brown.
  2. Add vegetables, sauté in the juices for a few minutes before adding the beer along with a similar quantity of water. Add remaining ingredients and simmer gently for two and a half hours. As long as you have a close-fitting lid it should be fine but check from time to time and add a little water if it is getting dry.
  3. To make herby dumplings: mix dry ingredients in a bowl. Add milk, mixing with a knife until the dough comes cleanly away from the sides of the bowl – similar to a scone dough.
  4. When the lamb is cooked, lift out joint to rest prior to carving and place spoonfuls of dumpling mix on the surface of the gravy. Replace lid and steam for 10mins.
  5. Lift off lid for a final 5mins. cooking.
  6. Spoon the vegetables and sauce into heated bowls and top with a generous slice of lamb and a couple of dumplings for a delicious meal. If you like your gravy thicker then add a little slaked cornflour at the end of cooking and bring to boil to thicken.
Recipe Notes

recipe, photo & styling: wendy barrie

If you don't have a beer handy, even water will make a delicious gravy with your favourite herbs - do not overpower the beautiful lamb and NEVER use bought stock!!

For a mint sauce, blend a dessertspoon of muscovado sugar into a small bowl of Orkney bere vinegar and scrunch in a handful of dried mint. Set aside for at least half an hour for the flavours to absorb. Delicious.

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Autumn Game Casserole

Autumn Game Casserole
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Servings
4
Servings
4
Autumn Game Casserole
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Joint the rabbit, removing fillets and jointing legs.
  2. Place all remaining bones in a generously sized pan and cover with water. Add bay leaves and seasoning. Bring to boil and simmer for an hour or longer. When ready, drain and retain stock for the dish. (Any remaining meat can be stripped from carcass to make delicious stovies or risotto).
  3. In a pan, melt butter with rapeseed oil and sauté joints until nicely browned. Add onions and leeks to sauté and season. Ensure all ingredients are cooked to a rich golden colour.
  4. Deglaze pan with 150mls of stock and half the bottle of Laprig apple juice. Add rosemary and simmer, lid on, for a minimum of 50 minutes, adding more apple juice as required. The contents of the pan should remain lovely and juicy. Taste to check seasoning. Any spare stock can be frozen.
  5. When the dish is cooked, add a little blended cornflour if you wish. Bring to boil to create a smooth glaze. Remove rosemary sprig. Scatter with parsley.
  6. Serving suggestion: delicious with a buttery mash of carrot and potato.
Recipe Notes

*Chives need harvested by autumn so cut the lot! Sort, rinse and leave to dry - they should be fresh but not wet. Chop chives finely and mix into a couple of packets of softened butter. Wrap in clingfilm, like a big sausage, and chill. When hard, cut into discs and freeze. Perfect for cooking with all winter

recipe, food styling & photo: wendy barrie

recipe, photo & styling: wendy barrie
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Chard Soup

Chard Soup
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Servings Prep Time
3 10
Cook Time
10
Servings Prep Time
3 10
Cook Time
10
Chard Soup
Print Recipe
Servings Prep Time
3 10
Cook Time
10
Servings Prep Time
3 10
Cook Time
10
Instructions
  1. Prepare chard by removing the stalks and slicing as you would celery.
  2. Sauté the stalks on a medium heat with the butter and oil, season and stir until softened.
  3. Roughly shred the leaves, snip the onions and add to the pan.
  4. Add about 2 cups of water, sufficient to create steam and to cover the chard when cooked.
  5. When completely cooked, add milk and blend the soup until smooth. Taste and adjust seasoning. Add a little more milk to thin as necessary.
  6. Return to hob to heat through, without boiling, and stir in most of cream.
  7. Serve in warmed bowls with a swirl of cream and ost bröd croutons.
Recipe Notes

recipe, photo & styling: wendy barrie

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