Scott McMillan, head chef at the Boathouse in Kinross tells Caroline Lindsay why Scotland is his favourite country for food and why he always makes sauces from scratch.
Rachel, husband Chris, and her brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire
Timeless beef recipes to enjoy again and again
Lewis Donegan, owner of the Dundee Cooking Academy and Tayble, tells Caroline Lindsay why bananas and Happy Hippos make him happy
Give Paul Hart, executive sous chef at Gleneagles, a roast dinner and he's a happy man, discovers Caroline Lindsay
It’s been a month of mostly beautifully cold and frosty mornings and we’ve seen the welcome return of porridge to our family breakfasts, gently made, with jumbo oats and milk, over the hob in minutes and dished up with honey and sultanas, nuts and seeds, jam or even golden syrup by special request!
Not surprisingly, Marc Wohner, head chef at the Ship Inn in the Fife coastal village of Elie, is a fan of seafood. Caroline Lindsay finds out more.
Kat lives in Fife and is passionate about seasonality, local produce and home cooking
Down near the West Sands one Sunday afternoon, we realised we felt a bit peckish but as we had our hairy companion with us, needed to find somewhere that welcomed dogs. A quick check for dog friendly eateries revealed that Hams Hame, in the former Hamilton Grand, and part of the Old Course Resort, was literally a stone’s throw away.
Try this simple recipe for haggis tortilla pizza if you fancy a break from traditional haggis with neeps and tatties. Great for using up leftover haggis too.