Wagamama, Livingston – my favourite chain restaurant

A very special special: pork dumpling soup from the winter menu. Dumplings and sausages in broth, wit halfh an egg on top.

The first time I went to Wagamama was in London, more years ago than I care to remember. I loved it. I loved the buzz of the long tables, the high ceilings of the cellar space we were in, the speed of service, the fact that our order was written…

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First Coast, Edinburgh – Looking for a good local restaurant?

Duck egg on buttered onions. Creamy and lovely.

First Coast is at the top of Dalry Road, Edinburgh opposite The Good Seed and La Partenope. I’ve been going there for years, for dinner and lunch, celebrations or just when I don’t want to cook. Over the years, I have grown increasingly fond of the place. The food is…

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Mark Greenaway – All for the love of food

Scallop and Wood Sorrel

I am sitting with Mark Greenaway in his Edinburgh Restaurant and we’re talking sous vide (a current obsession of mine).  I’m yet to try cooking vegetables in the water bath. Mark is describing carrots slowly cooked in butter with a star anise for 2 hours, then blended (minus the star…

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Go la la for Chocolate

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We love discovering local producers and were very pleased to discover Chocolala at the recent FEAST event at Jewel and Esk College.  Having very happily munched my way through some of their lovely fresh tasty chocolates, I thought I’d get in touch with Jim Hogg to find out more about…

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Channa chaat, Indian street food – great springtime eats

Instant potato salad - tangy and spicy.

Spring in Edinburgh! Blue skies and cold winds. As the daffodils nod their heads, I wish  I could give up my winter coat and scarf. But I know better. This is not a town to take lightly. Enjoy the sunshine, but don’t expect it to warm you. In spring, I…

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Yeast: Fresh is best?

Wholemeal breads

You’ll probably have realised by now, that I am very interested in bread making and am definitely on a mission to improve my skills. Forgive me for being evangelical, but I find it so rewarding – I love making magic! Those of you who have made bread, have probably used…

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Brilliant Baking at the Bertinet Kitchen

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I treated myself last week to a trip down to Bath to spend two days at the Bertinet Kitchen. So easy to get to from Edinburgh, and just 1 1/2 hours from Cardiff and London, Bath proved delightful and the courses fabulous. Last updated by Bread Baker Danielle at October…

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Ducks, Aberlady: all in a row

Rhubarb panacotta. Tangy and smooth.

‘Tis the season of birthdays. To celebrate two friends’ 40ths in style we went to Ducks Restaurant in Aberlady the other week. Duck’s owner Malcolm Duck, used to have a restaurant in Edinburgh and is now the proud proprietor of a restaurant, a bistro and a hotel in Aberlady, in East…

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Do you want a pinch, smidgeon or dash of that? Useful gadgets

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Are you unsure exactly how much a pinch, smidgeon or dash is? Help is at hand with these handy spoons! Not an April Fool – you can really purchase some similar ones! Last updated by Bread Baker Danielle at February 16, 2013.

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A sous vide machine you can make at home

Our sous vide cooker and coolbox!

Mr Edinburgh Foody writes on Sous Vide We have been impressed for some while by the quality of food cooked sous vide by various chefs, including those on The Great British Menu. Sous vide is the term used for vacuum sealing food in a bag, and then cooking it in…

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