The Festival has started and Edinburgh is teaming with festive tourists and locals looking for shows, fun and food. If you take the Festival seriously, seeing shows can keep you away from home all day. So where do you turn for sustenance if you want more than a burger? (Nothing…
Buckwheat’s not just for blinis. In recent months I’ve been enjoying this ingredient in several ways: as flour, in soba noodles and as the full ‘grain’. Buckwheat is wheat and gluten free (if that’s important to you) but the thing that makes me fond of it is its flavour. It has more flavour than…
Why would you chose to be vegan for a week? Since I’m a fan of fish and red meat it’s not a natural experiment for me. C., however, is a vegetarian with a dairy allergy, so for him it makes sense to restrict his diet one extra step from time…
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…
Almond is very popular in our household: frangipane, marzipan, macaroons (French, British and Spanish), amaretti and amaretto are all consumed here on a regular basis. For Valentine’s day I tried a Seville orange, almond and olive oil cake that I had seen online. It too was very popular and I made it…
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.
What’s in season in January? It a time of year when we need those jaded palates revived – not too easy at the moment!
I’m thinking hearty soups and slow cooked stews, lovely fresh fish with delicate sauces … Do seek out some seasonal produce whether you’re cooking or eating out!
Black lentils. It doesn’t sound great, does it? You’ll be surprised. These pulses are fabulously flavourful, an attractive dark colour and surprisingly versatile. I’m a little obsessed with them at the moment. They are aromatic, with hints of cinnamon and cloves. I imagine that they are good for all kinds…
