My mum Maria is a professionally-trained pastry chef so in our childhood we were spoilt with amazing homemade cakes and pastries. I will always cherish fond memories of her cooling trays piled high with freshly baked mincemeat pies on Christmas Eve, ready to be packed in containers and enjoyed over the festive period.
As we approach winter I want to talk about one of my true passions and a favourite hobby when I’m not working – pasta.
Martin Hollis of the Old Course recalls the Battle of Waterloo with a simplified version of a classic dish.
Garry Watson, chef proprietor of Gordon’s Restaurant, spends a day sampling the delights of Angus’s world-class producers and suppliers
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