Recipe: Baked Vanilla Cheesecake with Strawberries

This is a simple baked cheesecake recipe topped with sliced strawberries and strawberry sauce. Use the leftover creme fraiche to cover any over cooked points…

Recipe: Welsh lamb with minty yoghurt dip and quinoa

It’s National Burger Day on 27th August and to coincide with this we were asked by Welsh lamb to create a recipe which uses this Protected…

Recipe: Herby Quinoa

Tastes of Summer with Sumac flavoured Quinoa We haven’t had the best of summers in Scotland so cheer up with some colour and some sweet…

Recipe: Sugar Free Apple Sorbet

Due to Mr Foodie picking up Granny Smith apples and then having them lie about the kitchen being ignored, I felt it was time to…

Recipe: Leek and Pea Risotto

  Print Yum Recipe: Leek and Pea Risotto Ingredients • 200g arborio rice • 1 leek, finely chopped • 1 clove of garlic, finely chopped…

Recipe: Canelés De Bordeaux – French Rum and Vanilla Cakes

We recently received the book “Teatime in Paris” by Jill Colonna and what a great wee book. Its filled with delicious French treats and takes…

Recipe: Smoked Trout Flatbread

Print Yum Trout Flatbread IngredientsIngredients 4 flatbreads olive oil 2 tbsp creamed horseradish 2 tbsp plain yoghurt small bunch dill, chop half, pick fronds from…

Recipe: French Martini

Print Yum Recipe: French Martini Ingredients 50ml/2fl oz vodka 15ml/½fl oz raspberry liqueur ( Chambord) 35ml/1½fl oz fresh pineapple InstructionsPlace the vodka, raspberry liqueur, pineapple…

Recipe: Asparagus Cream Pasta

After a visit to The Asparagus Hut, we had to buy some asparagus and what to do? We decided to crack open the neglected pasta…

Recipe: Arbroath Smokie Brunch

The Arbroath smokie business has flourished since it was awarded PGI (protected geographical indication) status in 2004. Which means only smokies produced in a ten…

Recipe: Vegetarian Haggis Greek Pie

Haggis is a much ignored piece of Scottish produce, wheeled out once a year with watery, overcooked neeps and tatties. I’ve never been a big…

Tempura Oysters with sweet chilli sauce

This is a quick way of using oysters and also a way of eating them that isn’t too slimy! Serve immediately with sweet chilli sauce.…

Recipe: Langoustine with Potato puree and Soured Cream

Chef David Berggren from Aveqia restaurant in London has shared on the Transun website this langoustine with smoked potato puree and soured cream recipe which…

Scottish salmon on a bed of Asian ginger noodles

Scottish salmon with an Asian twist A recipe from Chef Jean Paul Giraud celebrating one of Scotland’s finest ingredients, this dish puts an Asian twist on…