The earliest records for rhubarb date back to 2700 BC in China where it was cultivated for medicinal purposes.
Graeme Pallister, chef proprietor of 63 Tay Street in Perth, shares his love of foraging and encourages us to get closer to Mother Nature
Garry Watson, chef proprietor of Gordon’s Restaurant in Inverkeilor, sets the classic culinary flame alight with a steak au poivre
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
Garry Watson takes a trip to Cape Town and finds his culinary radar is on red alert...
Old Course chef Martin Hollis looks at the origins of Bircher muesli and explains how to make it
It's Burns Night on Friday and Graeme Pallister, chef patron of 63 Tay Street in Perth, is looking forward to tucking into haggis
A new year brings the chance to up your commitment to using seasonal fresh ingredients in your cooking. If you’re on a post-Christmas health kick, there are plenty of seasonal vegetables to keep you going: low in fat roasted butternut squash and flavoursome sprouts creamed or sautéed. Not forgetting the fish and seafood – mussels, skate and salmon are at their best at this time of year.
One of my favourite vegetables is the amazingly ugly Jerusalem artichoke, also known as sunchokes in North America and earth apples in eastern Canada.