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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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Published by Tammy Reynolds April 9, 2019
The creaminess in this soup comes from a couple and handfuls of cashew nuts, thrown into the roasting tin with the tomatoes. Once pureed, the […]
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Fraoch Lodge, Deshar Road,
Boat of Garten,
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