Shakshouka is a traditional North African dish made with fresh eggs, tomato, onions and peppers, but it’s often associated with Middle East cuisine.
Nothing quite says summer like fresh berries – one of my favourite ingredients for desserts.
Before his visit to the Taste of Grampian Food and Drink Festival on June 1, TV star chef John Torode shares some of his favourite recipes.
Michelin-starred chef Tom Kitchin’s most recent opening is Southside Scran, a bistro in Bruntsfield, Edinburgh.
Dornoch Castle Hotel restaurant has been refurbished and now bears the name of head chef, Grant MacNicol.
Easter is three weeks away and I’m looking forward to tucking into a leg of lamb – it’s always been a favourite choice of mine for our Easter lunch.
Since opening in Aberdeen last summer, The Spiritualist on Langstane Place has generated lots of interest with families and fans of good food.
Michael Smith: How to turn an every day type of fish and Scottish strawberries into dishes of desire
Michelin-star chef Michael Smith, of the Loch Bay Restaurant in Skye.
Scotland’s natural larder is the envy of the world, thanks to our lush, fertile land, innovation and high production standards.
Michelin-star chef Michael Smith, of the Loch Bay Restaurant in Skye, creates two classic dishes that are simple to make at home.
Megan Markle and Prince Harry opted for a non-traditional rich fruity wedding cake and instead had a light, organic lemon and elderflower cake, reflecting the couple’s interest in seasonal ingredients, sustainability, provenance and flavour.
Michelin-star chef Michael Smith creates two quick and easy-to-make seafood dishes which will have dinner guests – and the family – yelling for more
Today's recipes are easy to make at home and feature two of my favourite fish - fresh mackerel and Scottish farmed halibut from Ghia.
Lifestyles featuring little physical activity and lots of fast and processed food are fuelling weight issues and obesity, resulting in dramatic increases in cancer rates across Scotland and beyond, according to a recent report from the World Cancer Research Fund, a leading authority on the links between diet, weight, physical activity and cancer prevention and survival, and backed by the Scottish Cancer Prevention Network.
I really enjoy a good barbecue. Thanks to the recent weather there’s been a lot of people mentioning their love for barbecuing over the past few weeks and many are sharing their barbecue stories with me. I particularly enjoy the excitement that comes with a barbie and the garden smelling of charcoal. The flavour that a charcoal barbecue brings to the produce is hard to beat.
National barbecue week starts on Monday, May 28, but budding grill chefs are no longer confined to just one week a year – having a barbecue has become a popular way to cook any time the sun comes out.
Spend an hour with Gennaro Contaldo and you are guaranteed to be fed, for this 69-year-old is still passionate about being in the kitchen.
For centuries the traditional sign that summer has arrived is the eruption of the creamy frothy elderflower in the hedgerow. This ancient plant is synonymous with the magic and mystery of nature as bumble bees hum around the saucer-sized blossoms rich with pollen, packing their baskets with yellow gold as they have done for time immemorial, ready to transform it into sweet, sticky honey.
Spring is taking its time arriving, and although we have the joy of light evenings and early mornings, we do still suffer the on-going chilly weather and I feel the need to continue to cook with winter-type ingredients.
Recipes: Michelin star chef, Tom Kitchin, bridges the gap between winter and spring using leafy green vegetables
This time of year can make chefs a little impatient. We’re so close to spring that we can almost taste it, yet a chill – and sometimes snow lingers in the air, reminding us that winter is only just ending.
Wing Yip – the UK’s leading Oriental supermarket – is encouraging fans of Oriental food to try creating authentic Chinese dishes at home.
Families, friends and colleagues are being encouraged to take part in the Be a Star, Bake a Cake campaign which supports Bowel Cancer UK and Beating Bowel Cancer for Bowel Cancer Awareness Month in April.
By the time the end of January swings into view, many of us can feel fed up eating warming but perhaps heavy, meat-based dishes. It’s also the month when Veganuary takes place, when people are encouraged to try going vegan.
Nothing quite beats a home-made pie at this time of year.
Aberdeenshire-based Donald Russell has gone all out to ensure shoppers have the chance to present a showstopping centrepiece this Christmas by selling a goose that’s guaranteed to be the glittering star of the show as it comes with a 23 carat gold leaf topping!
Apart from different presenters and a slightly different format, there was one other big change to this year’s Great British Bake off – the advert breaks.
My daughter Daisy told me something recently I wasn’t expecting to hear ... she’s become a vegetarian.
The Cowshed in Banchory is celebrating its seventh year in business, and continues to go from strength to strength.
Darkness falls across the land, the midnight hour is close at hand,
This week’s first recipe is for what I consider to be the best ever fish stew.
“What is prosecco?” is a question drinks writer Amy Zavatto (author of Architecture Of The Cocktail) used to get asked a lot.
In case you didn’t realise by now, Hugh Fearnley-Whittingstall really, really wants us to eat more vegetables.
Autumn has arrived, which makes it the perfect season to enjoy Jacob’s Ladder, also known as short rib of beef.