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Thursday, September 23, 2021

Recipe: Partridge roulade stuffed with a pear, tangerine and thyme mousse, Andrew Beattie, Braehead...

"The partridge season runs from September 1 through to February 1 and partridge offers a great introduction to game for the novice" .

Recipe: Goan monkfish curry, Shabu Natarajan, head chef, KoolBa, Glasgow

"The fish in this curry comes from the Shetland Isles and we blend it with Indian spices to produce a mouth-watering dish that’s full of flavour.”

Recipe: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks

Craig Hogarth shares his recipe for this Scottish classic
A Grand Cafe steak

Recipe: Chimichurri sauce, Chris Niven, Grand Café at The Scotsman

"A great modern alternative to traditional heavier cream and butter-based steak sauces.”
Chilli burger

Recipe: Chilli burger, Mark Teed, Head of Food, Star Pubs & Bars

“A great entry-level burger, which is accessible for everyone, is the staple of a pub menu."

Recipe: Sea trout and crab Southern curry, Sandy Brown, Ka Pao at swg3, Glasgow

“This dish has already become a firm favourite among our clientele, and we love it ourselves."
Avocado, passion fruit and mango cheesecake

Recipe: Avocado, passion fruit and mango cheesecake, Grant Gordon, La P’tite Folie and Le...

“This is definitely one of my favourite desserts to make and enjoy with family and friends, especially at this time of the year. It is so fresh and light, an attractive looking dessert, and it is unusual too with the avocado flavour. It is also very easy to make!”
Branzino allo Zafferano

Recipe: Branzino allo Zafferano, Vishnu Thapa, Amarone, Glasgow

“A light, fresh dish that smells of summer with fresh vine tomato, basil oil and the orange zest.”

Recipe: Spanakopita, Muli Mukja, Halloumi, Glasgow

By Muli Mukja, Halloumi, Glasgow. Spanakopita is a comforting dish that tastes great throughout the year.

Recipe: Ferrero Rocher-inspired dessert, Brian Grigor, Number One, The Balmoral, Edinburgh

“This Ferrero Rocher-inspired dessert is an indulgent treat. There’s something nostalgic about this instantly-recognisable after dinner chocolate that many of our guests love.”