Saturday, January 16, 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" .
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: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks

Craig Hogarth shares his recipe for this Scottish classic
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: 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."

Recipe: Haggis burger by Gary Maclean, National Chef of Scotland

Gary Maclean, of City of Glasgow College and Scotland’s National Chef, joined forces with butcher Simon Howie to create this recipe

Recipe: Chorizo and sweet potato hash, Grant Avery, Avery & Co, Dundee

“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

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.”
New Eusebi Pizza Bianca Primavera

Recipe: Pizza Bianca Primavera by Giovanna Eusebi, Eusebi Deli, Glasgow

By Giovanna Eusebi, Eusebi Deli, Glasgow

Recipe: Crab and Crowdie Courgette Blossoms by Carla Lamont, Ninth Wave, Isle of Mull

This is a wonderful way to showcase the delicious brown crab that abounds in our waters.