Graeme Pallister recalls happy childhood memories by making a hearty bowl of lentil soup
Top chef Jak O'Donnell tells Caroline Lindsay why she's thrilled to be hosting the Menu Food and Drink Awards once again.
Give Paul Hart, executive sous chef at Gleneagles, a roast dinner and he's a happy man, discovers Caroline Lindsay
I have had the discombobulating experience of a flying object following me overhead and even zooming in on me.
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!
It's the moment we've all been waiting for – it’s time to reveal the shortlist for The Courier Menu Food and Drink Awards 2019. Now in its second year, the aim of the event is to celebrate the outstanding talent across the region and it was obvious from all the entries that Courier Country has this in abundance.
If you’re a regular reader of this column, you’ll know I’m a passionate advocate for getting young people active and involved in sporting competition. The reasons for this are obvious, but I also believe getting them involved in sport at an early age goes far beyond mere health benefits.
Caroline Lindsay heads to the Edinburgh Dungeon to sample the famous underground tour, including a special Mary Queen of Scots experience.
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.