46 Search results for ‘rf/sample/qs/Joan Miro/qt/article_slideshow/qc/tag’

Chef's Table

Time for tomatoes to take centre stage

June 3 2017

Tomatoes are my wife Anna's favourite ingredient, says Tim Dover, chef patron of The Roost Restaurant, Bridge of Earn. She is delighted that there are now far more varieties on sale in the supermarket than ever before and is fussy about which sort of tomatoes she uses for dishes. Small cherry tomatoes are perfect for salads, but the more orangey ones are better for tarts, cooked with cheese for instance.

Chef's Table

Cod makes the perfect fishy dish for summer

May 27 2017

I love creating cod dishes at this time of year, says Martin Hollis, executive chef at the Old Course, St Andrews. There’s something about summer that makes lemon-drizzled cod a favourite in my household, and indeed many homes up and down the country.

Chef's Table

Lentils pack a powerful protein punch

May 13 2017

Although often overlooked and thought of as boring, lentils are a brilliant addition to a dish, whether you’re looking for a veggie option, or a substantial side for meat or fish, says Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.

Chef's Table

Make the most of asparagus this spring

April 29 2017

As fellow chef Martin Hollis observed last week, one of the signs that spring is here in Courier Country is the availability of fresh asparagus, grown by only a handful of specialist farmers with real love and attention.

Chef's Table

Poor man’s pud gets an Easter makeover

April 15 2017

There’s a tradition in our family at Easter – it involves everyone standing at the top of a hill in Perthshire, freezing their hands off, says Graeme Pallister, chef patron of 63 Tay Street in Perth.

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