Graeme Pallister, chef patron of 63 Tay Street in Perth, cooks up a cure-all pot of hearty soup.
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I always like chutney or pickle in a ham or cheese toasted sandwich, or with a ploughman’s lunch, says Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.
I think Bonfire Night on November 5 is a special occasion for everyone, whether you go out to your local firework display, set your own off in the garden, watch from home or shut the curtains and get cosy at home with the dog, says Jamie Scott of The Newport.
Beautiful colours, crispy leaves and the clocks changing – it can only mean one thing: autumn is finally here. It’s also pumpkin season – a vegetable that can be both hearty or sublime but did you know that it’s classified as a fruit, says Martin Hollis, executive chef at the Old Course St Andrews.
Graeme Pallister, chef patron of 63 Tay Street in Perth, loves each season’s bounty and at the moment apples are giving him a culinary hug
With nights drawing in and temperatures beginning to fall, there is nothing more comforting than a good old-fashioned family stew with dumplings. Good meat and good vegetables simmering gently and slowly together, and in this slowness releasing precious juices that mingle to provide intense yet mellow flavours and the most tender of textures, says Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.
I’m not the first chef – and I certainly won’t be the last – to shout about how exciting our Scottish seafood larder is. After all, it’s renowned for being the best in the world, says Jamie Scott, chef patron of The Newport in Fife.
So we’re at the end of another glorious strawberry season and if you still have a bit of a glut to use up, there are all kinds of ways to incorporate this healthy fruit into cooking, says Martin Hollis, executive chef at the Old Course St Andrews
When I was a child beetroot was more of a punishment than the wonderful earthy reward that it is today. All kids in the 80s knew that beetroot was something that grew in jars far, far away. If you were posh your mum would buy the crinkle slices and it served no purpose other than to destroy your taste buds and colour everything it touched - including the rest of your food. Hands up if you remember purple chips!
From tart blackberries to sweet strawberries and juicy peaches fruit obviously lends itself to desserts: fruit pies, crumbles, compote cake, fruit in ice cream ... the list goes on, says Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.