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Published by Rebecca Field 
March 31, 2023
Juniper Creme Brulee (created by Mac Burns) 1 tsp vanilla extract 1 1/2 tbs dried juniper 1/2 tsp black pepper 3 bay leaves 1 tsp […]
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Published by Rebecca Field
Mushroom fidget pies with soured cream and coriander 1 tbs olive oil 1 large onion, roughly sliced 1 tbs coriander seeds 150g mushrooms 250g chestnut […]
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Published by Rebecca Field
Recipe request: Crushed new potatoes with turmeric cream 900g new potatoes 3 tsp ground turmeric 600ml double cream grated zest of 1 lemon 1 bunch […]
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Published by Rebecca Field December 5, 2022
Versatile Egg Muffins 1 tbsp oil 150g broccoli, finely chopped 1 red pepper, finely chopped 2 spring onions, sliced 6 large eggs 1 tbsp milk large pinch of smoked paprika 50g cheddar or gruyère, […]
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Published by Rebecca Field
Chickpea and Rice Balls Gluten free and vegetarian 100g rice + 240ml water 1tbs sunflower oil 1 small onion 1 garlic clove 1 fresh red […]
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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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Fraoch Lodge, Deshar Road,
Boat of Garten,
PH24 3BN
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