Easter Salad
Hardiesmill Oxtail & Herby Dumplings
Roasted Pumpkins
Easter Carrot Cake
Pork Schnitzel
New Year Steak Pie
Spicy Pumpkin Soup
You can even watch me making this online https://www.youtube.com/watch?v=SjbDeTL-Dy4
Roasted Roots with Peasemeal Dumplings
Bowlful of Shellfish
Hardiesmill Kale Rolls
Yellow Pea Soup Day!
Yellow pea soup has been a tradition since medieval times in Sweden, originally served as a nutritious Thursday supper prior to non-meat Fridays in line with their religious beliefs. The custom of Thursday pea soup is still popular in many households, at school lunches and in the army mess… always with pancakes, whipped cream and jam for afters that day!
Traditionally the soup is served with Skånsk mustard that is fairly strong and semi-smooth however we also enjoy it with Galloway Wholegrain Mustard when in Scotland. As pulses have a habit of making their presence known a few hours later, a wee dram of sweet liqueur is recommended to aid digestion and inhibit gas! This is presumably not served at school lunches and I couldn’t possibly comment on the army!
As it is based on cured pork and yellow peas it makes sense to cook a large batch when I have just boiled a Ramsay ham as I then have 2L of ham stock, a perfect base for the soup, with some ham trimmings added. If not, you can improvise by frying a few chopped rashers of bacon with the onions at the start also works, then add only water, never commercial stock, and season more generously. Some like it thick and solid whilst others prefer their soup a thinner consistency…the choice is yours to thin down with a little extra water if wished.
Sautéed Seafood with Peasemeal
Peasemeal is a versatile healthy flour used in cooking and baking since Roman times and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.
Cassoulet of Rothiemurchus Venison with Onion Chutney
Brochettes of Highland Beef with Caramelized Onions & Benromach
Pasture-fed ruminants, whether grazing grass or hefted on moors, bring many benefits and the marbling present is a healthy nourishing fat giving marvellous flavours to the meat. Such animals could not be more different from grain fed beasts on densely populated feedlots. Industrialised farming methods are linked with lower welfare standards, felling of rain forests for grain production and GM soy feed. Scottish pasture-fed cattle could not be more different.
Winter Ratatouille – vegan
Cullen Skink
A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.
Traditional Scottish Potato Scones
Traditional Scottish Potato Scones
Parasol Pyttipanna – vegan
French Toast
Such a tasty breakfast treat – can be veggy with a buttered mushroom or grilled tomato topping rather than bacon.
Glazed Partridge on Barley Risotto
Roast game bird with parsnip sauce and trimmings & apple butter
Cold Smoked Trout with Clerkland Crowdie
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.
Svampsoppa (Mushroom Soup)
Pyttipanna
Macbeths Highland Beef Platter
Native Shetland Lamb with Garden Roots & Herby Dumplings
Autumn Game Casserole
Ost Bröd
A delicious Swedish bread using Slow Food Ark of Taste ingredients