Last week, I shared a recipe for my Pumpkin and Gingerbread dessert but I couldn’t let Hallowe’en go past without sharing another recipe including this versatile ingredient. Pumpkin is a great addition to both sweet and savoury dishes and this week I share my recipe for the perfect pumpkin side dish, Roasted Pumpkin with Ginger and Spring Onions. Find the full recipe here.
Autumn is well and truly under way in Edinburgh and Hallowe’en is just around the corner. Here I share the recipe for my pumpkin and gingerbread dessert. The dark gingerbread and stout cake which forms the bottom layer of the pudding is a sticky, tasty delight and can be served as a cake all on its own. The pumpkin jelly layer which I pour over the cake adds interesting texture, flavour and colour to the dish. The darkness sitting just below the vibrant orange layer means tha
Fancy a lunch cooked in your office by the award winning chef and his whole team? Chef Mark Greenaway is offering Edinburgh offices the chance to win a lunch for 20 guests cooked and served in your work place. The lucky winner will be treated to a three course meal with matching wine. Here at Restaurant Mark Greenaway we know that lunch can often be the only respite in a busy working day and therefore we put a lot of thought into our lunch menus. We offer an affordable but i
I really can’t believe that this is column number 20 already! I am truly enjoying sharing my recipes each week. As this is number 20, I decided to share something extra special. My Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille is currently on the menu at Restaurant Mark Greenaway and it is fast becoming a firm favourite. Find my full recipe here.
There has been a noticeable dip in the temperature in Edinburgh this week, so a warm, comforting sharing dish sprang to mind for this week’s column. To see my full recipe for Mushroom Risotto, click here.
The start of October means that game season is in full swing here in Scotland. This season brings a host of ingredients to get excited about. This week Mark shares his recipe for Roasted Partridge, Spelt Risotto, Damson Jus, full recipe here.
Chocolate…check, whisky…check. Who could ask for anything more! As chocolate desserts are always a firm favourite on my menus, I thought this week I should share one of my favourite chocolate recipes – dark chocolate and whisky truffles. These indulgent delights make a perfect after-dinner treat. Check out the full recipe here.