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Recipes rss

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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).

Caramelised chicory tatin with Stornoway black pudding. Picture: Marc Millar

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.

Courgette, petit pois and spring onion stir fry. Picture: Paul Dodds

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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Dark chocolate truffles

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.

Gluten free chocolate cake. Picture: Marc Millar

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.

Aparagus, toasted pine nuts and Parma ham

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.

PARMESAN BAKED EGGS ON GARLIC SPINACH PUREE WITH A CHEESE PASTRY BASE.

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.

Porridge oat biscuits

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.

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Weather for Edinburgh

Friday 25 May 2012

5 day forecast

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Temperature: 10 C to 21 C

Wind Speed: 14 mph

Wind direction: North east

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