I've decided to go a little bit continental this week for my recipe.. but don't worry I've still given it my own Scottish twist! The classic French dish of cassoulet is an old favourite of mine, and it was only a matter of time before I tried my own version. Some of the recreations I have been receiving on Facebook and Twitter are great - keep them coming! Be sure to ask if you need any advice too. Find the recipe for my own French Cassoulet here.

With a coastline of 117 miles and a strong fishing heritage, it’s no wonder the Kingdom of Fife produces an abundance of quality seafood. If you find yourself in one of the East Neuk’s quaint wee fishing villages, you can take your pick from the boats hauling in a daily catch of prawns, crab and lobster. The crabs from the East Neuk are such great quality I used them on the Great British Menu. I’ve also got them on the menu at restaurant just now in this beautiful Crab Cannel

This weeks recipe for my Edinburgh Evening News column is Cranachan Mess. A similar dessert to Eton Mess, this is perfect for special occassions. My recipes are printed each and every Friday in the Evening News, so keep an eye out for them. I am also asking readers to send me their recreations of my dishes, and have had some great efforts so far. Cranachan is a Scottish dessert which was originally made with crowdie cheese, oats, whisky, honey and fresh raspberries. More mo

Today I helped launch the Blooming Great Tea Party campaign, on behalf of Marie Curie Cancer Care. The initiative encourages people to host a tea party in their home, workplace, community centre...anywhere really and raise some funds for a great cause. Money can be raised in many ways from charging a fee at the door, to selling cakes or even inviting along a beautician and offering beauty treatments. The funds donated will help Marie Curie continue to support those with te

This week’s blog focuses on Dundee & Angus – a region that produces some of my favourite things. I love marmalade and Dundee has a long association with it, with the first marmalade being made in the city in the late 1700s. One of the most popular dishes at the restaurant uses our amazing homemade marmalade served in a jam jar served in three different forms – plain marmalade, marmalade ice-cream, and some marmalade mousse. Another favourite of mine is gingerbread. The small

I am very proud to be a part of the 2014 Food & Drink campaign as a chef ambassador to champion Scotland’s larder and build our reputation, both at home and abroad, as a true Land of Food and Drink. The national industry-led campaign aims to showcase producers both large and artisan, fantastic traditional tastes and flavours, gastronomic innovation, regional specialities and iconic world renowned products - becoming an ambassador of 2014 Food & Drink is a perfect fit. With th

This week I’m focusing on ingredients from Perthshire. With its fertile soil and mild climate, it’s not surprising that food and drink from this region is of such extensive diversity and high quality. At Perth Farmers’ Market on the first Saturday of each month you’ll find an array of wonderful regional delicacies. I particularly love Perthshire for its variety of game. There’s some stunning smoked venison, great for a simple go-to salad as all the hard work has been done for

Mark's brand new column in the Evening News continued on Friday as he shared another of his recipes. The weekly column, which is available in print and online, see's Mark cover a range of subjects, from ingredients to being a restaurateur in Edinburgh, as well as sharing some of his most loved recipes. This week, Mark spoke about some good news for Restaurant Mark Greenaway, and supplied the recipe for his Peanut Caramel Cheesecake. Mark wants to see the best recreations of

Continuing my tour of Scottish regions, this week I’ve arrived in Grampian. It’s a region packed with amazing ingredients, famous the world over. We all know the Aberdeen Angus cattle breed, and I’m sure most of us have enjoyed its rich flavour in the form of a steak. But what other ingredients from Grampian do you enjoy? One of my favourite foods from Aberdeen is the Rowie, or the buttery as it’s more commonly known. Despite the fact they’re quite salty, this savoury bread r