Tom Kitchin’s haggis, neeps and tatties Tom Kitchin March 7, 2015 Food, Recipes For the tatties: Preheat the oven to 180C/Gas Mark 4. Prick the potatoes, place the sea salt on a baking tray and put the potatoes on top. Bake for 1½ hours or until the potatoes are soft. Once cooked, cut in...
Tom Kitchin on the power of pulses Tom Kitchin March 4, 2015 Food, Recipes They are the edible seeds from podded plants and are known to be very nutritious, as well as really versatile as part of a variety of dishes. We use pulses and lentils in our cooking at our...
Video: Scotch Lamb meatballs in under 30 minutes Stephen Emerson March 4, 2015 Farming Producers, Food, Recipes Chef Graeme Pallister of 63 Tay Street Restaurant in Perth shows how to prepare delicious Scotch Lamb meatballs in under 30 minutes. Scotch Lamb enjoys the much coveted PGI status (Protected Geographical...
Masterchef winner Jamie Scott’s scallop recipe Jamie Scott March 2, 2015 Food, Recipes Since winning MasterChef: The Professionals, life has been a whirlwind. The restaurant has been busy with bookings, we’ve introduced new MasterChef-inspired menus and are now open for lunch as well as dinner...
Tom Kitchin’s chicken, bacon and cheese burger Tom Kitchin March 2, 2015 Food, Recipes Burgers can be quite simple to make at home if you find a good recipe. They’re the perfect food for entertaining, to enjoy with friends or family, and, in my experience, they always prove a hit...
