Pumpkin Delights


With Hallowe’en just round the corner, pumpkins are in splendid abundance in such beautiful shapes, sizes and colours. Check out your local independent grocer for the best choice. If’ you’re carving a pumpkin for Hallowe’en, you’ll probably be wondering what to with the flesh you’re left with.  My favourite recipe…

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What’s in Season – March

Scottish rhubarb growing nicely

Spring is a time for sowing rather than harvesting, but some ingredients reach their peak just now. Beautiful morel mushrooms and forced rhubarb vie with imported new potatoes and Spanish strawberries. A challenge to eat locally, but not impossible! Fruit and Vegetables Chicory, carrots, rhubarb, jerusalem artichokes, fennel, potatoes from…

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Just seaweed? No, an essential ingredient

Iain McKellar Just Seaweed

Several friends have mentioned their love of seaweed recently – one vegetarian loves it for its delicious taste of the sea without compromising his principles! I love eating samphire, and am keen to try cooking with seaweed. So I thought I’d start by getting in touch with Iain McKellar of Just Seaweed to find out more about this overlooked ingredient.

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