- Aug 29, 2014
Edinburgh Evening News 13 - Hollandaise Sauce
Believe it or not, Hollandaise sauce is actually French! The name comes from the origins of the recipe, as the sauce was first cooked up...
- Aug 22, 2014
Edinburgh Evening News 12 - Hake en Papillote
This week I bring you a dish which wouldn't look out of place on any restaurant table, but is actually a breeze for you to assemble at...
- Aug 18, 2014
Edinburgh Evening News 11 - Pan Roasted Plaice
THE largely undervalued plaice is a flat fish related to sole. It is popular throughout Europe with Britain and Denmark the largest...
- Aug 8, 2014
Edinburgh Evening News 10 - Mussels with Cider and Peas
Most of the mussels available these days are rope or net-grown. This makes them easy to find, sustainable, affordable and simple to...
- Aug 8, 2014
The search for Scotland’s best-kept secret ingredient: Loch Lomond, Trossachs and Forth Valley
Nestled in the heart of Scotland, this region is renowned for its excellent game, beef and lamb producers and you can find a great...
- Aug 1, 2014
Edinburgh Evening News 9 - Jam Jar
This dessert started out through necessity. When we first opened the restaurant, I had used up my entire crockery budget on plates and,...
