Let’s Cook: Sticky Toffee Pudding

My sticky toffee pudding recipe is one that has stood for me, a test of time. A classic and firm favourite with many. The recipe itself came from a chef I worked with in Glasgow and has followed me to where I am now. A couple of tweaks is all it took to suit people's… Continue reading Let’s Cook: Sticky Toffee Pudding

Let’s Cook: Scotch Pancakes

Want to see me make some pancakes? Check out the video here! https://www.youtube.com/watch?v=XBbuquIVSuE&t=7s 200g Self Raising Flour 1 tsp Bicarbonate Soda 1 tsp Cream of Tartar 1/2 tsp Salt2 Eggs 2 tbsp Golden Syrup Milk Oil, for frying The yield depends on the size you like your pancakes Sieve the dry ingredients. Beat the eggs.… Continue reading Let’s Cook: Scotch Pancakes

Cooking 101: How to cook steak and getting that right Sizzle!

On how to cook steak, please watch this video: https://youtu.be/m4pccXTZr-o With Scotland being well recognised in producing some of the worlds best beef, we must take time to look at the purchasing and consuming and the factors that lead to the overall experience.With many of us nowadays being well informed and more aware of, and… Continue reading Cooking 101: How to cook steak and getting that right Sizzle!

Let’s Cook: Just like Gran used to make…

Growing up with griddle scones were one of the finest things I had in life. Coming into the house and being encapsulated by the fresh, off the griddle scent and eaten still warm with real salted butter and golden syrup where you couldn't venture to far away from the plate as the melting butter would… Continue reading Let’s Cook: Just like Gran used to make…

The joy of cooking

The year is 1992 and it's drawing to the end of November, I am 10 years old. It was the usual boisterous weather for that time of year, a wild night being supported by the hard hitting rain that attacks side on. Delia Smith is on the telly with her Delia's run up to Christmas… Continue reading The joy of cooking

There is a fly in my soup…

Being a chef or cook is a job of choice like any other trade. The only down side is how unsociable it is and how it was for me, especially in the early days. There are some that have come in as kitchen porters to earn either a few extra quid while studying for there… Continue reading There is a fly in my soup…

Roads to Discovery

Curly parsley should not be thrown over a dish as garnish but served perhaps fried briefly for adding crunch to a dish or the perfect accompaniment to a white sauce served with a good piece of fish. A descent sear on meat is important for good flavour but this does not seal the juices in… Continue reading Roads to Discovery

Changing eating habits

When our nieces come over for a visit and some times a sleepover Jamie who is 9 and May who is 7. They are as fairly behaved and mannered as any other kids there age and we try and spoil them as best we can when they come over. Sometimes their mother and father have… Continue reading Changing eating habits

Food is the future

I'm in the supermarket. It's only half past eight in the morning so it's not to busy, just the almost oblivious shopper grabbing a few basic essentials before work. The good thing about about this time of the morning I'd there are plenty of tills, the only down fall there is nobody at said tills.… Continue reading Food is the future

A day at the peats

The idea for this blog began almost ten years ago when I wanted to show case a dish called a day in the peats, where we took the memory of the 'picnic' and served it on a specially designed peat, if you've ever heard of such a thing, with some theatrics to go with it.… Continue reading A day at the peats