I really can’t believe that a year has passed since I began sharing my weekly recipes! I’ve had such an amazing response to my column so far. It is really rewarding to see pictures and tweets from those of you who have tried my recipes at home. Please feel free to tweet me with any kitchen questions or quandaries @markgreenaway. As this marks the one year anniversary of my column, I am in the mood for celebrating. So what better way to celebrate than hosting a party with som
Following on from the wonderful response to my rhubarb marshmallow recipe last month, this week I am sharing another great recipe that works as either petit fours or as a gift. Pâte de Fruits are a classic French sweet. They are little squares of highly concentrated fruit flavour with a smooth velvety texture. Find the full recipe here.
Spring has well and truly sprung when we see the arrival of Scottish lamb in the kitchen. It is an exciting ingredient to work with and the tenderness and flavour is second to none.So many flavours work with this meat so it is important to try to look beyond the traditional mint sauce! This recipe presents the lamb firmly at centre stage with hints of garlic and thyme and light accompaniments of pea purée and Jersey Royal potatoes.I would recommend giving this a go as a sprin
As with many of my dishes, do not feel that you need to cook all of the elements in this recipe, pick and choose as you wish. The one element that is a really handy trick to have up your sleeve is the Mull of Kintyre Cheddar and herb crust. This is so adaptable. You can use whatever herbs you fancy and the cheddar adds a real richness and punchiness. Find the full recipe here.
Last week I spoke about how useful it is to choose recipes that can be prepared in advance when entertaining guests. It really reduces stress levels and allows you more time to enjoy your visitors’company. This week I am sharing another recipe that can be fully prepared ahead of time, confit duck leg ballotine, poached Jerusalem artichoke, garlic croutons. This works as either a starter or a light lunch. As I mentioned before, duck is a meat that should be carefully chosen
Relish Scotland is a cookbook like no other; it gets better with each gorgeous edition. Both Restaurant Mark Greenaway and Bistro Moderne are delighted to be featured in Relish Scotland Third Helping alongside 27 other amazing establishments. This edition is brimming with original recipes from the region’s finest chefs and restaurants. We share our recipes for Smoked Salmon Cannelloni, Roasted Partridge and Treacle Tart to name just a few. This edition is the most exciting