Chicken liver pâté is one of those dishes that everyone should have a basic recipe for. The basic recipe can then be built on and customised as you wish. There are so many flavours that can be paired with a really good chicken liver pâté. This week, I am sharing my recipe for my chicken liver pâté with pickled plums on toast. It is the perfect starter for any dinner party. Find the full recipe here.

Treat the one that you love… Mark Greenaway’s signature desserts are somewhat of a talking point – scoring the highest in the dessert round of the Scottish heats on BBC’s Great British Menu for two years running. The arrival of the first rhubarb of the season has inspired Mark to create something extraordinary, appearing at Restaurant Mark Greenaway for one week only. Mark has teamed up with Dom Pérignon and IQ Chocolate to offer guests an exclusive taste of Scotland’s most e

AS the cold winter days seem to be hitting us the hardest just now, everyone is craving comforting and homely dishes. The process of slow cooking fills the house with enticing scents and makes for an easy dinner. You can place an entire dish on to simmer on a low temperature and forget about it for hours. Minimum effort but the outcome is really satisfying. This week, I share my recipe for honey roasted ham hough. It is a great alternative to a Sunday roast. Perfect Sunday fo

After an icy week in Edinburgh, I’ve decided to share another truly warming and comforting dish. My roasted leg of chicken with puy lentils is a winter winner. Using chicken legs and puy lentils is a really cost effective way to produce a tasty dish that I am sure will be appreciated as everyone is feeling the pinch after an expensive December. Find the full recipe here.

Tuesday saw Mark Greenaway return to the brand new STV Edinburgh to cook up a storm on The Fountainbridge Show. He wowed presenters Hayley Matthews and Ewen Cameron with his take on the classic treacle tart and even got them to lend a hand in the kitchen! Mark will be a weekly guest on the show. The full recipe can be found below: Serves 8 Treacle Tart Ingredients 180g brown bread, crusts removed, roughly torn 85g unsalted butter 3 medium free-range eggs 75ml double crea

January has us all feeling guilty! After an indulgent festive period, light and fresh dishes are called for. Hot smoking your own salmon at home may seem a little intimidating but it is a lot simpler than it sounds and it does not require any specialist equipment. I would highly recommend giving it a go, no better way to impress your guests than to say you smoked your own salmon! Find the full recipe and method here.

January sees the return of our Bistro Classics menu at Bistro Moderne in Stockbridge and what better way to kick off the year than with braised beef daube, creamed potatoes, confit carrots. Find the full recipe here.