Nothing beats homemade pasta.
Nick Nairn recipes
The great thing about pizza is versatility - olives, spicy sausage, mozzarella, Proscuitto - take your pick of toppings. I'd say less is more, though.
Nick Nairn: ‘Looking for a change this Christmas? Try my honey-glazed duck breast and spiced steamed sponge’
Looking for a change from the usual turkey and trimmings this Christmas? Michelin-star chef Nick Nairn creates two mouth-watering alternatives
Nothing beats finishing a meal with a good dessert. Tiramisu is a classic pudding but all too often it’s done badly – oversweet, sickly and with too much cream.
Summer eating, when there are so many lovely foodstuffs in season, makes life much easier as there’s less preparation to do. Asparagus makes life very easy as it’s very simple to prepare and can be used to create wonderful dishes for this time of year.
Graham's The Family Dairy has been farming in the Stirlingshire countryside for five generations and started its dairy business in 1939. Back then it produced 400 pints of milk per day from 12 cows, delivering everything by horse and cart in the local village of Bridge of Allan.
The fishing village of Gourdon in Aberdeenshire is the place to find the best crabs. A huge amount are landed there and that's where I get all my handpicked crab meat from. It features in today's tart recipe. If you're having guests round, or have a lot of folk to cook for, making one big tart is easier but you can also make individual tarts using about 60g of crab meat in each 10cm tart tin.
Today's dishes are French in origin and reflect the time I spent travelling in France. They featured in my first restaurant, Braeval. Steak hache is a hand-cut burger, cut to order and prepared using a knife rather than mincing the beef. Using a sharp knife to cut the beef cleanly gives it a nice texture. It's rather like steak tartare but you then fry it, and it's served rare but with a lovely crust on the outside.
Graham's The Family Dairy has been farming in the Stirlingshire countryside for five generations and started its dairy business in 1939.
“In 1976 on my first trip to sea, I arrived in Surabaya, Indonesia. I was 17 and the intoxicatingly exotic smells, the noise and the sheer number of people in the streets nearly overwhelmed me. Being a curious Scot, I of course rose to the opportunity to try food that wasn’t mince and tatties, and first up was nasi goreng. The totally alien flavours, topped with a reassuring fried egg, blew me away,” said Nick.
Haggis Tortellini has been a starter on the menu at The Kailyard Restaurant at Dunblane Hydro for about six months, which is a long time in restaurant terms.
Stuck for ideas as to what to do with those Christmas Day leftovers? Michelin star chef Nick Nairn creates two mouth-watering dishes that will tempt you back to the kitchen There are two brilliant ways to use up any leftover Christmas dinner – soup or a curry. I’ve opted for soup today as it’s a great way of using up any leftover turkey or ham, pigs in blankets and vegetables. The secret is to use good quality stock and get the balance right between the amount of meat, vegetables and stock you use – you don’t want it to be so thick it starts to resemble porridge.
Michelin-starred Nick Nairn creates some warming recipes using the best of Scotland’s native produce At this time of year there's an abundance of pheasant available which makes it a good value-for-money option. Pheasant has a mildly gamey flavour and partners really with bacon and pancetta while the dressing below pulls everything together. People are sometimes a bit wary about cooking pheasant but when you get really good native ingredients and it is put together properly, then you don't need to do much to make this a dish that really sings.
Good Scottish pork is hard to beat and some of the best I’ve tasted, anywhere in the world, comes from Mossie, aka farmer Ian Davidson from Moss-side Farm near Inverurie. I’m a tremendous fan of his pork, it’s fantastic and all down to good farming methods.
The leaves are starting to fall and there may be a nip in the air – time to serve some wonderfully warming dishes made with Scottish produce and Asian flavours. Today’s coconut beef recipe brings together a real fusion of flavours while the dressing is sweet and sour, zesty, crunchy, fragrant and hot so there’s a lot going on there. Quick tip – eat this with a napkin as it can get messy!
Summer may be drawing to a close but before it departs, there’s a chance to celebrate the best of the season’s goodness with these two dishes which are easy to make and would be ideal for a late summer dinner party.
Michelin-star chef Nick Nairn turns to the warmth of Morocco for his North African inspired dishes
Forget calorie counting for a day and indulge in two wonderfully yummy flavour-packed dishes
To celebrate National Vegetarian Week, Michelin star chef Nick Nairn creates wonderful veggie dishes that you’ll want to make again and again Dim Sum is hugely popular and given that you only tend to find it on restaurant menus, you may be under the illusion that it's difficult to make. This recipe shows that's not the case. It features potsticker dumplings which are made with a Chinese hot water paste which is dead easy to make - it's just flour and boiling water which you mix together to make a dough then roll out as thin as possible, with no special equipment required.
For about 12 years now I’ve been predicting North African flavours will make a big impact on our cooking and it looks like this year, I’ll finally be right.
When you think of smoked haddock, the first dish to come to mind is Cullen Skink, but this versatile fish can be used in a host of dishes. If you can, always try to buy Aberdeen boneless smoked haddock as it's an absolute treat, one of the best foods to come out of the north-east and fantastic when used in fishcakes.
Michelin-starred chef Nick Nairn celebrates the end of winter with two seasonal and flavoursome dishes
With Burns Night around the corner, here's Nick Nairn's recipe for Drambuie orange pancakes, a Scottish take on crepe suzettes.
As January's midway mark arrives, there's a good chance many of us are already hanging our heads in shame after breaking our New Year resolutions.
Ingredients 500ml milk
Ingredients All the turkey juices splash white wine 250ml chicken stock (depending on how much juice you get from the turkey) 1-2 tsp gravy granules
Nick Nairn shows us how to make orange Drambuie pancakes.
Ingredients 1.5kg potatoes: Norfolk Maris Pipers, unwashed or Red Roosters
Ingredients 500g Brussels sprouts 100g smoked streaky bacon
Nick Nairn is bringing Press and Journal readers the best of his Christmas recipes that will make this year's festive dinner one to remember.
I've created two vegetarian dishes for October because I think root vegetables, such as squashes, are at their best at this time of year.
Michelin-star chef Nick Nairn shows you how to make a fabulous easy dinner party starter and a flavour-packed summer soup Earlier this year I showed you how to make good chicken stock – hopefully that’s now in the freezer ready to be used again, but if not, the recipe for stock is here once more.