This is a wonderful way to showcase the delicious brown crab that abounds in our waters.
Shirley Spear shares the recipe for her Mussel Brose, which is based on a traditional Scottish dish, but with a modern twist
“This chorizo hash is delicious, spicy and hearty; it’s the perfect dish to start any day. Using a good quality chorizo is the key to making it taste amazing.” Grant Avery, Avery & Co, Dundee
“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.”
“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!”
“A great entry-level burger, which is accessible for everyone, is the staple of a pub menu."
"A great modern alternative to traditional heavier cream and butter-based steak sauces.”
Craig Hogarth shares his recipe for this Scottish classic
"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: 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" .
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