Graeme Pallister digs out his slow cooker and discovers it's the perfect solution for busy families
This month I’m going to talk a little about one of the newest ingredients to come into the Newport kitchen on its way onto our menu. Monkfish liver – or foie gras of the sea as it’s also known – is amazing!
Old Course chef Martin Hollis conjures up the essence of autumn with a steak and mushroom pie.
When it comes to the heroes of the food world there are few mightier than the humble egg. For me, the egg is a wonderful gift from Mother Nature – the perfect size for a quick snack, super versatile for both the home cook and professional chef, and ready-wrapped in its own packaging.
Garry Watson, chef patron at Gordon’s Restaurant in Inverkeilor, makes a tempting autumn apple dessert
Martin Hollis warms up autumn with a nourishing soup using seasonal star - cauliflower
Graeme Pallister, chef patron at 63 Tay Street in Perth, gets to the root of the grow your own trend
Garry Watson of Gordon’s Restaurant in Inverkeilor goes cherry picking and chooses a simple recipe to showcase this abundant fruit
Jamie Scott, chef patron of The Newport, reveals why he thinks grouse is so great
Old Course chef Martin Hollis tries an old Quaker recipe for a berry crumble traybake