Recipes

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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 ...

Seafood Gratin

We are blessed with fabulous seafood, so whether haddock, fresh or smoked, fishmonger’s fish pie mix or luxury scallops for a special occasion – all are equally delicious. Vegetable gratins also work ...

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 ...

Haggis & Rumbledethumps with Whisky Sauce

by Celia Pickup, Craigadam. We always have a little bit of fun with guests when they ask what is a Haggis and where do they live? The story of the Haggis running around the hill anti-clockwise ...

Cullen Skink

A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock. ...