RECIPE: Celeriac veloute with a cheese toastie is the perfect warmer on a chilly autumn day
Garry Watson, chef proprietor of Gordon’s Restaurant in Inverkeilor, gives celeriac a starring role in velvety smooth soup
Chef’s Table
Celebrate Guy Fawkes Night with some chestnuts and chilli
Newport chef Jamie Scott celebrates autumn - and Bonfire Night - by getting creative with chestnuts and chilli
RECIPE: Toffee apple crumble gives childhood Halloween favourite a grown-up twist
Toffee apples sum up Halloween for me, so here’s a grown-up version in the form of a crumble.
Get cooking with squashes in the run-up to Halloween, says Perth chef
Pumpkins aren't just for Halloween! Graeme Pallister, chef patron of 63 Tay Street in Perth, is a firm believer in cooking with squash.
Inverkeilor chef Garry’s making Spanish croquettes with an Arbroath Smokie twist
Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor, serves up a Spanish treat with a local twist, inspired by a trip to Rioja
Don’t overlook partridge – cook it!
In my opinion the poor old partridge is often overlooked. There are two main types of partridge available in Britain: the native grey partridge and the red-legged partridge. It’s not an in-your-face kind of bird.
Autumn is the perfect time to bake a savoury tart, says Old Course chef
Martin Hollis, executive chef at the Old Course, bakes up a cheese and potato tart, just perfect for an autumn day
Perth chef shows how haddock can be gastro heaven on a plate
Graeme Pallister, chef proprietor of 63 Tay Street in Perth, serves up gastro heaven on a plate using haddock
Game season offers chance to enjoy the finest of Scotland’s natural larder
Game season provides us with the opportunity to highlight the finest of Scotland’s natural larder in our cooking. Scottish Grouse, pheasant and venison are just some of the produce on offer.
My oh my, what a season we’re going to have with cep mushrooms!
This month sees the end of summer fast approaching and I already feel colder. But it’s not all bad as autumn is my favourite season – it’s amazing! I think it has the best crossover period of seasons, when it’s still warm enough for green veg to be thriving for a few weeks but root veggies and brassicas are making a comeback.