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      Scran Live: Sign up for The Scotsman's virtual Burns Night celebration

      Rosalind Erskine
      January 21, 2021
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      Modern Scottish recipe: Old Pulteney Cullen skink

      Rosalind Erskine
      January 21, 2021
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      Food Heritage Scotland is looking for family recipes to support tourism – here’s how to take part

      Rosalind Erskine
      January 20, 2021
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      Glasgow’s Mamasan restaurant to launch Edinburgh delivery service

      Rosalind Erskine
      January 19, 2021
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      Scran Live: Sign up for The Scotsman's virtual Burns Night celebration

      Rosalind Erskine
      January 21, 2021
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      “There have been enough applications to treble the population of Raasay” – distillery bosses ‘overwhelmed’ by response to job advert

      Rosalind Erskine
      January 21, 2021
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      Islay whisky festival Fèis Ìle has been cancelled for 2021

      Brian Ferguson
      January 20, 2021
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      Douglas Laing & Co offer distillery warehouse for coronavirus vaccine rollout

      Rosalind Erskine
      January 20, 2021
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      Scotland's larder: Bryce Cunningham from Mossgiel dairy farm

      Catriona Thomson
      January 15, 2021
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      Scotland’s Larder: Stuart Cannon, from Kames Fish Farming

      Catriona Thomson
      January 7, 2021
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      Scotland’s Larder: Evonne Morrison from Superkraut and Good Nude Food

      Catriona Thomson
      December 31, 2020
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      Scotland’s Larder: Katy and her daughter Helena, from Katy Rodger’s artisan dairy

      Catriona Thomson
      December 24, 2020
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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...
Calf’s Liver with Chickpeas

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...

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...
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Popular articles

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