- Firms urged to use Scottish produce
- Parliament to see plans for police
- Funding for social community group
- Stabbing prompts murder inquiry
- Top prosecutor meets Libyan PM
- Jewellery 'definitely in bathroom'
- 14-year-old charged after boy death
- Scotland backs minimum alcohol cost
- Murder inquiry after man found dead
Recipes
Recipes: Asparagus & soft poached free range egg | Loin of Highland lamb, Stornoway black pudding
This week we have two mouthwatering dishes from Ivor Clark, executive chef of the award-winning AA Rosette Renwicks restaurant at the Macdonald Cardrona Hotel, Golf & Spa, Peebles, (www.macdonaldhotels.co.uk/cardrona).
Tom Kitchin: From Orkney scallops to Stornoway black pudding, there is so much to celebrate
I TRULY believe we have some of the best food and drink in the world here in Scotland and recent reports have shown the sector is booming.
Recipes: Rapeseed oil dishes offer a change of gear in your kitchen
I NEVER used to like rapeseed oil, finding it far too strong a flavour, and apt to dominate the other ingredients in whatever I was making.
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Recipes: Duck egg salad | Dark chocolate truffles
THIS week, award-winning chef patron Mark Greenaway, from Restaurant Mark Greenaway at No.12 Picardy Place in Edinburgh, who recently appeared on the Great British Menu 2012, shares two seasonal recipes for you to try at home.
Tom Kitchin: ‘There are some great gluten free recipes that are delicious whether you’re gluten free or not’
AT BOTH the Kitchin and its sister restaurant Castle Terrace, we’re welcoming an increasing number of guests with specific dietary requirements, from vegetarian to dairy-free and gluten-free.
Recipes: Asparagus risotto with smoked haddock | Baked asparagus and Parmesan custards | Asparagus, toasted pinenuts and Parma ham salad with lime and mustard dressing
I DID try not to write about asparagus this year, but it is a subject impossible to ignore. Asparagus is one of our great seasonal culinary treats, but only when our own, British, asparagus is ready to eat.
Recipes: Parmesan baked eggs on garlic spinach purée with a cheese pastry base|Frittata with soft leeks, walnuts and gots cheese|Roasted shallots and red peppers with scrambled eggs and garlic cous cous
Has anyone else noticed the rising numbers of eggs on menus, up and down the land? All sorts of dishes, both first and main course, seem to include a poached egg on top. But I’ll forgive restaurants because eggs are extraordinary.
Recipes: Oxtail soup and porridge biscuits
JASON Wright, head chef at Steak Edinburgh and new cocktail bar and lounge Pepper – opening in May – gives us his recipe for oxtail soup and an accompanying cocktail, while Paul Kitching of 21212 reveals his recipe for porridge biscuits.
- Rangers takeover: Duff & Phelps threaten legal action against BBC
- Today’s youth not fit to be employed, says car firm Arnold Clark
- Family mourn death of Glasgow ‘fight’ schoolboy
- Rangers takeover: triple penalty punishment enough, says Johnston
- Rangers administration: Fans fear Duff & Phelps claims could scare off Green
- Alistair Darling leads ‘No to independence’ fight over tea and biscuits
- Scottish independence: SNP flip-flops over Nato
- Scottish Independence: SNP ‘won’t be Yes campaign’s only voice’
- Today’s youth not fit to be employed, says car firm Arnold Clark
- Rangers takeover: Duff & Phelps threaten legal action against BBC
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Weather for Edinburgh
Friday 25 May 2012
Today
Sunny
Temperature: 10 C to 21 C
Wind Speed: 14 mph
Wind direction: North east
Tomorrow
Sunny
Temperature: 9 C to 20 C
Wind Speed: 15 mph
Wind direction: North east
