The best ways to buy and cook Asparagus Sean Murphy May 6, 2015 Farming Producers, Food, Producers With the changing of the seasons and the arrival of Spring, this is a great time of year to source some wonderfully fresh produce. Interestingly, one of the best vegetables, which you may not know is now grown...
Fred Berkmiller: Oeuf Cocotte of Barra Snails and Cockles with Albaragus Fred Berkmiller May 6, 2015 Food, Recipes Sauté the snails in a small pan with the butter and finely diced shallots for a few minutes. In a separate dry pan, cook your fresh cockles with the bay leaves and thyme. Keep stirring until the...
Fred Berkmiller recipe: Barra Snails, Albaragus with Jus de Boeuf Fred Berkmiller May 6, 2015 Food, Recipes Sauté the snails in a small pan with one teaspoon of butter and the finely diced shallots for a few minutes. Add the crushed garlic and gently heat through. Season, taste and season again if...
Neil Forbes’ recipe: Arran blue cheese and caramelised onion tart Neil Forbes May 5, 2015 Food, Recipes To make shortcrust pastry, place the flour and butter into a mixing bowl and rub between your fingers until it has a texture like sand. Then add the egg yolk and enough cold water (about 3 or 4 tablespoons) to...
David Haetzman’s recipe: The Huxley Burger David Haetzman May 5, 2015 Food, Recipes David Haetzman of Edinburgh restaurant Kyloe and The Huxley gives his recipes The Huxley Burger. Finely dice or mince the meat and the bone marrow. Season and make into patties. Refrigerate for 20 minutes...
Roy Brett’s recipe: Baked brown crab with Mull cheddar Roy Brett May 5, 2015 Food, Recipes Roy Brett of Edinburgh seafood restaurant Ondine gives his recipe for baked brown crab with Mull Cheddar Prepare the crab by holding down its back shell and insert the knife through the head killing it...
Fred Berkmiller recipe: Tartine d’escargots de Barra a l’ail et persil Fred Berkmiller May 5, 2015 Food, Recipes Sprinkle the snails with the coarse salt and leave for 30 minutes. Drain, rinse and wash them under cold running water until clean. Bring a pan of salted water to the boil. When boiling, plunge your snails...
Roger Saul’s rhubarb traybake Roger Saul May 4, 2015 Food, Recipes 1 Preheat the oven to 180C/Gas Mark 4 and lightly butter a 25x20cm/12x8in rectangular cake tin. 2 Put the rhubarb in a large saucepan and sprinkle with 2 tablespoons of the sugar and the orange juice,...
80% Bentoya, Edinburgh, restaurant review Gaby Soutar May 4, 2015 Food, Restaurant Review I am a maximizer, my sister is a satisficer. You might recognise us if you’ve ever read The Paradox of Choice by psychologist Barry Schwartz. It details how contemporary consumer culture can create...
Tom Kitchin’s Blackcurrant soufflé with honeycomb ice cream Tom Kitchin May 3, 2015 Food, Recipes To make the honeycomb ice cream 1 Whisk the egg yolks and heather honey in a bowl until pale and slightly thickened. Meanwhile, heat the milk and cream to simmering point and set aside. In a heavy-bottomed...
