“A light, fresh dish that smells of summer with fresh vine tomato, basil oil and the orange zest.”
By Giovanna Eusebi, Eusebi Deli, Glasgow
“A great entry-level burger, which is accessible for everyone, is the staple of a pub menu."
“This dish has already become a firm favourite among our clientele, and we love it ourselves."
"A great modern alternative to traditional heavier cream and butter-based steak sauces.”
No trip to The Spanish Butcher is complete without tasting our glorious Manchego truffle fries.
“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!”
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" .
“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
Shirley Spear shares the recipe for her Mussel Brose, which is based on a traditional Scottish dish, but with a modern twist
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