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: Pizza Bianca Primavera by Giovanna Eusebi, Eusebi Deli, Glasgow
By Giovanna Eusebi, Eusebi Deli, Glasgow
Recipe: BBQ Fillet Tail by Lance Pollock, Chop House, Edinburgh
Chop House Edinburgh shares a popular recipe from its Leith steakhouse menu.
Recipe: Home-cured Salmon Gravadlax by Craig Somers, The Silver Darling, Aberdeen
Dining with a view comes as standard at The Silver Darling, as does our passion for fresh, seasonal produce.
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.
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.
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: 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
