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.”
New Eusebi Pizza Bianca Primavera

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

By Giovanna Eusebi, Eusebi Deli, Glasgow
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."
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.”

Recipe: Triple-cooked Manchego Truffle Fries by Dion Scott, The Spanish Butcher, Glasgow

No trip to The Spanish Butcher is complete without tasting our glorious Manchego truffle fries.
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!”

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: 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: Mussel Brose by Shirley Spear, The Three Chimneys, Colbost, Isle of Skye

Shirley Spear shares the recipe for her Mussel Brose, which is based on a traditional Scottish dish, but with a modern twist