Budding Chefs 2014

The heat is on. Final preparations for last year's feast. Photo courtesy of Institut Francais d'Ecosse

  Imagine you’re a young chef. Quite possibly, it is the first time you’ve been abroad. Visiting a French market can overwhelm the senses. Ingredients that are hard to come by in a Scottish kitchen are sold in copious amounts on the markets – seven different types of pears? How…

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My kind of haggis

My inspired by Burns Blogger starter kit

A few days ago, I tweeted that the Robert Burns World Federation have designated 2014 Year of the Haggis. A friend of mine immediately tweeted back “Why? Ewww”. I guess I can forgive him as he’s in California. I replied with my usual “Try it, just think of it as a…

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