A DISH doing tremendously well on our specials menu is lamb desi. It's different from the normal Indian restaurant offerings, and is inspired by a lamb curry my mum used to make on special occasions.
Coming from a little fishing village in Australia, as I do, there is nothing I like more than good, fresh seafood straight off the fishing boat - something, I'm glad to say, that is plentiful here in Oban.
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I ALWAYS have seared scallops with spring-onion blinis, crushed vine tomatoes, bacon and sage on the menu, as it is simple in style and easy to make. I have cooked this dish all over the world, from Bermuda to the Cotswolds - and, of course, here in Scotland, where I make it using hand-dived scallops from the west coast.
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