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.
Nicola Hazel of Jannettas Gelateria in St Andrews tells Caroline Lindsay how her Italian heritage informs her food choices
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
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
For me, late summer is the perfect time to whip up a salad, says Martin Hollis, executive chef of The Old Course St Andrews. A lot of the best salad ingredients are at their tastiest at this time of year. With produce like avocados, garlic, lettuce, spring onions and spinach all in season, I recommend creating delicious batches of your favourite salads to use throughout the week.
Providing that you have a food processor and a pasta roller, you should find pasta both easy and rewarding to make, says Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.
It looks as if Gary MacLean may have a rival in the kitchen: his three year old son Harry.
Both oatmeal and raspberries are intrinsically Scottish ingredients, says James McKay, head chef at the Bay Hotel, Pettycur in Fife. One conjures up images of hearty bowls of porridge, while the other can be popped into fizzing glasses of Prosecco in the heady days of summer, or added to desserts. Cranachan, which is almost a national dish here in Scotland, effortlessly combines both oatmeal and raspberries – not to mention whisky if you like!
In the past most chefs wanted to cook on gas and I was no exception, whether cooking at home or working in my restaurant kitchen, says Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.
Fife-raised former MasterChef contestant Brodie Williams, of Cupar, tells Michael Alexander why he is turning up the heat on his cooking credentials after getting a taste of national TV stardom.