Garry Watson takes a trip to Cape Town and finds his culinary radar is on red alert...
Rachel, husband Chris and brother-in-law Chris run Ballintaggart Farm in Perthshire
The humble lettuce is, in my opinion, one of the most underrated ingredients out there. For so long it has been seen as a wee bit garnish or – at best – the first layer of a burger! However, I’m here to big up this amazing wee ‘Gem’ and persuade you to make it the star of your mid-week dinner, the front runner on your summer shopping list.
Graeme Pallister, chef proprietor of 63 Tay Street in Perth, shares his love of foraging and encourages us to get closer to Mother Nature
Martin Hollis, executive chef at the Old Course St Andrews looks at the distinguished history of the leek
Graeme Pallister recalls happy childhood memories by making a hearty bowl of lentil soup
I’ve never been a big fan of chips when eating out. They always seem to be either too soggy, too undercooked or overcooked, too oily, too burnt or any combination of all the above.
The earliest records for rhubarb date back to 2700 BC in China where it was cultivated for medicinal purposes.
Graeme Pallister, chef patron of 63 Tay Street in Perth, recalls happy childhood days in the Blairgowrie berry fields and suggests ways to make the most of strawberries...
Easter Sunday was always a time for the family getting together when I was growing up, and it’s still an occasion when you’re guaranteed to find a few generations of my nearest and dearest all in one place at one time.