Published by Rebecca Field 
January 25, 2021
How to liven up your Burns night menu in 2o21 Burns night is 25th January and is celebrated the whole over in Scottish communities but […]
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Published by Rebecca Field April 13, 2020
It is said the lemon thyme is splendid in creamy desserts. You can try it with bananas, mangoes or strawberries: slice the fruit thinly, steep […]
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Published by Rebecca Field
Parmesan and Thyme Soufflés 50 g butter 40 g plain flour 300 ml milk 75 g parmesan, freshly grated 1 heaped tablespoon thyme leaves salt, […]
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Published by Rebecca Field
Let’s the season of chive begins. Pumpkin and Chive Risotto 50 g butter 1 onion peeled and chopped 500 g pumpkin flesh, cubed 375 […]
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Published by Rebecca Field
Cucumber and sorrel Soup 1 onion chopped 45 g butter 1 large cucumber, peeled and diced 2 1/2 tablespoons pudding rice 1 bay leaf 1 […]
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Published by Rebecca Field April 8, 2020
Do you know of a patch of wild garlic in your neighbourhood? Perhaps not something we can all get hold of in the current lockdown […]
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Published by Rebecca Field January 22, 2020
Scotland, famous for … whisky World Whisky Day is approaching along with the whisky festival (in May). We thought we’d share our own accumulated knowledge […]
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Published by Rebecca Field January 16, 2020
Wild mushroom sauce This is a great one for us as we had a bumper mushroom year in 2019. We have more dried porcini than […]
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Published by Rebecca Field
Neeps and Tatties Gratin A perfect neeps and tatties dish to accompany a Haggis treat or to wow your guests on Burns night. 1lb 10 […]
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Published by Tammy Reynolds April 16, 2019
A colourful vegetable mix to serve as a vegetarian main course: homemade enchilada sauce, corn tortillas, and cheese make this vegetable enchilada casserole the epitome […]
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