Shellfish Medley

A super dish to share with lots of crusty bread to mop up the juices. Shellfish Medley Print Recipe Servings 2 persons Servings 2 persons Shellfish Medley Print Recipe Servings 2 persons Servings 2 persons Ingredients 500 g mussels 4 prepared king scallops 1 courgette ½ onion 125 mls double cream 1 small glass white […]

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.

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.