This week’s blog focuses on Greater Glasgow and Clyde Valley. Now, this is a region that knows its food! There are wee deli shops all over the place that proudly stock specialty cheeses and meats from across Scotland. So you’re never stuck for quality staple ingredients. Before we go any further, I can’t be in this neck of the woods and not mention the drink made from girders. Love it or loathe it, there’s no denying Irn Bru’s place in Scots life. It’s been produced by AG Bar

Soft, fluffy sponge, frozen ice cream and hot,crispy meringue...it has to be Baked Alaska! This recipe gives you the option to make the sponge, ice cream and meringue, although you can buy these if you prefer. Find the recipe here.

I’m moving over to the west coast in this week’s blog. With over 80 miles of unspoiled coastline, as well as multiple sea lochs, hills and glens, this vast region offers a very long list of unique and distinctive produce. The area is famed for haggis – and the ones from Barbreck Farm are amazing – probably due to their secret spice-mix ingredient. I wonder if Ronnie the butcher will share it with me? But it’s not just haggis you’ll find in their farm shop near Lochgilphead. Y

This week the blog moves west to Dumfries and Galloway where the climate is surprisingly warm due to currents from the Gulf Stream. This, coupled with plenty rain makes for a perfect environment for top-quality farmed produce. Sheep are plentiful on the rolling, grassy hills of Galloway where many of the towns still have thriving independent butchers. Check out The Blackface Meat Company who sell Heather-bred Scottish Blackface lamb, haggis, Iron Age pork, grouse, partridge,

This week I have revealed the recipe behind one of your favourite Restaurant Mark Greenaway dishes. The Pea Veloute is perfect served cold on a hot summer day or even warm on a cold evening. Find the column here.

Last month Mark was asked to appear on BBC Newsnight Scotland to discuss the standard of hospital food throughout Scotland. Having worked with James Martin on the BBC's Operation Hospital Food this is a subject which Mark is passionate about. The show was focused around the announcement of the Good Food Challenge, a competition launched by the NHS for chefs to create meals which could then be rolled out across the entire NHS. Mark was joined on the show by health journalist

The Scottish Borders is an impressive land of rolling hills, farmland and rugged coast - from the Southern Uplands to Berwickshire, the hills and valleys are home to farmers committed to producing food of outstanding quality. Robert Burns once described southern Scotland as a ‘land o’ cakes’. He didn’t mean desserts, but oatcakes and barley bannocks that would have been baked on an iron girdle over the fire. We don’t see many barley bannocks these days, but if you can make yo

Back to Scotland for my recipe this week, using the best local mushrooms I can find. It is one of the best ingredients you can use in any recipe, not only for taste but also as it is extremely good for you! Find my column here.

When it comes to eating out in the capital, you’re spoiled for choice by its vast array of dining experiences. But for those of you who prefer to cook at home, there’s also an abundance of excellent places to buy ingredients. I’m really proud to live in a city with such amazing food markets. The Edinburgh Farmers’ Market currently has over 55 specialist producers attending every Saturday and you can find everything from venison, water buffalo, organic beef and lobster, to duc

To celebrate Independence Day I've gone for a traditional American dish in this weeks Evening News column, the Peach Cobbler. My favourite thing about this cobbler is that it can be altered to suit which ever fruits are in season at that time of year. And if you are lucky enough, you can get some of the ingredients from your back garden. So why not try this over the weekend and try it out on some American friends? Let me know how you get on my tweeting me @markgreenaway Fin