As we head into the dark, cold days of winter, soup comes into its own. And, thanks to a new cookbook from a local soup-obsessed greengrocer, there are recipes galore to warm up our cockles.
Aaron Lumsden, head chef at the British Golf Museum Cafe in St Andrews, sings the praises of tomatoes and other foods to Caroline Lindsay
Catherine Devaney shares a recipe from a kitchen in the Fife countryside
Despite having driven past The Old Manor Hotel, Lundin Links, many times over the years, I had never eaten there. I confess to having been a little put off by the modern banqueting suite, partly obscuring the roadside view of the traditional gray stone manor house, and the signage referencing the hotel’s wedding and conference trade.
Give Paul Hart, executive sous chef at Gleneagles, a roast dinner and he's a happy man, discovers Caroline Lindsay
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire
It’s coconuts all the way for Wojciech Ojdana, head chef at The Meadowpark Pub & Kitchen in Stirling, as Caroline Lindsay discovers.
Craig MacFarlane, head chef at The Roost in Bridge of Earn, tells Caroline Lindsay why Italy is his favourite holiday destination
Wendy Barrie is Scottish Thistle Award Regional Ambassador (2018/19) for Central, Tayside and Fife, founder and director of award-winning www.scottishfoodguide.scot and www.scottishcheesetrail.com, and leader in Scotland for Slow Food Ark of Taste & Member of Slow Food Cooks Alliance.
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!