New Year Steak Pie
Roasted Roots with Peasemeal Dumplings
Bowlful of Shellfish
Sautéed Seafood with Peasemeal
Peasemeal is a versatile healthy flour used in cooking and baking since Roman times. Peasemeal production was a dying art until it was revived by Michael Shaw at Golspie Mill . It is on Slow Food’s Ark of Taste as a high quality heritage ingredient and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.
This recipe is incredibly easy and very tasty. I can highly recommend peasemeal with seafood.
Cassoulet of Rothiemurchus Venison with Onion Chutney
Parasol Pyttipanna – vegan
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.