Name: Scottish salmon and lemon thyme risotto
Prep time: 15 min
Cook time: 30 min
Yield: 4 People
Ingredients: 2 litres chicken or vegetable stock (Have a bit extra just in case. Don't use fish stock as it will be too strong); 1 tbsp rapeseed or olive oil; 4 shallots - finely chopped (or a medium leek finely chopped); 2 garlic cloves garlic cloves - finely chopped; 30 g unsalted butter; 400 g arborio rice; 175 ml White wine; small bunch lemon thyme (Add a few sprigs when cooking the rice, reserving the remaining leaves to add at the end of cooking); 110 g frozen peas; 4 boneless skinless salmon fillet, cut into bit size cubes; 30 g Scottish cheddar - grated (Barwheys or Isle of Mull cheddar are perfect); zest of half a lemon; 4 spring onions finely sliced; freshly ground black pepper

Scotland’s Salmon Festival

August 26, 2015 By Rachel Leave a Comment

Scottish salmon will be in the spotlight next week when the first Scotland’s Salmon Festival takes place in Inverness. Running from 2nd – 5th September, the festival will bring together many of the key organisations from the aquaculture sector and wild fisheries in Scotland.

In addition to the scientific lectures and a student workshop, a wide range of activities are planned including Scotland’s Salmon Festival Fair at Bught Park, Inverness on Friday 4th and Saturday 5th September 2015.

The fair will include chef demonstrations in the Marine Harvest Theatre Kitchen on both days at 11.00, 12.30, 2pm and 3.15 and I’ll be on hand chatting to local chef’s Rayne Mulller of Muckrach Country House Hotel, Martin Ewart of Glen Mhor Hotel and Alfie Little from River House Restaurant as they demonstrate a delicious range of salmon recipes. We’ll have lots of tips and encouragement to get more people cooking and eating Scottish salmon.

Scottish Salmon – healthy, versatile and easy to cook

The recipes will include dishes from the Marine Harvest App and Scottish Salmon Producers Organisation – Essential Scottish Salmon Recipes

The recipes will include dishes from the Marine Harvest App.

Essential Scottish Salmon Recipes from Scottish Salmon Producers organisation

If you’ve never cooked fish on a BBQ, there will also be a Marine Harvest salmon barbecue where you can see at first hand how easy it is to cook and of course there will be delicious tasters of Scottish salmon to sample.

Barbecued Scottish Salmon With Noodles

Scottish salmon is such a versatile fish to cook with and all the recipes and demonstrations will show that it’s definitely a fish for everyday cooking and not only does it taste good, it is good for your health. Did you know?

Scottish salmon is a rich source of long chain Omega 3 fatty acids (EHA and DPA) not to mention protein and vitamins. All great news for a healthy diet from babyhood to senior years.
Omega 3s (EPA and DHA) have anti inflammatory properties that may reduce joint stiffness and pain caused by arthritis
Fish gives you brains. Exciting research suggests that Omega 3s are important for children’s improved learning and concentration.

Scotland’s Salmon Festival Fair will be a day out for all the family and alongside the food and cooking demonstrations, you’ll find exhibitions with interactive displays, casting lessons, fly-tying demonstrations, face painting, a patrol boat and a bouncy castle – definitely something for everyone.

The Cake and Bake Show comes to Edinburgh

August 19, 2015 By Rachel Leave a Comment

Fans of The Great British Bake Off and keen bakers will be excited to hear that a new cake show is coming to Scotland.

After two successful years in London and Manchester, the Cake & Bake Show sponsored by NEFF are packing up their whisks, mixing bowls, baking tins and heading to Scotland for the first time ever – and as part of the official Cake and Bake Blogging Team, I’ll be keeping you up to date with show news and giving you the opportunity to win tickets to this great show.

This exciting show, run by events management company Media 10, organisers of Ideal Home Show Scotland, will be in Edinburgh’s Royal Highland Centre from the 30th – 1st November, and set to attract over 18,000 visitors.

The introduction of the show couldn’t be better timed. It’s Scotland’s Year of Food and Drink 2015 and the best of the country’s baking industry will be brought together under one roof for a show filled with live demonstrations, bake offs, interactive features and exciting competitions.

The Cake & Bake Show also reflects the rising popularity of TV show Great British Bake Off and it has broken new ground by leading the industry in becoming the first event dedicated to the world of cakes, breads and the art of baking.

Cake & Bake Show are ensuring they have all the ingredients covered by bringing a host of celebrities to Scotland during the three day event.

Getting into the mix will be foodie expert Gregg Wallace, celebrity chef Rosemary Shrager, Aaron Craze of Saturday Cookbook, actress and winner of Celebrity Masterchef Lisa Faulkner, TV chef Phil Vickery, French pâtissier and celebrity chef Éric Lanlard, as well as Coronation Street star and Celebrity Masterchef finalist Wendi Peters.

Food expert and the sweet toothed BBC Masterchef judge, Greg Wallace

Celebrity chef Rosemary Shrager

Joining them and whipping up a storm on the Super Cake & Bake Theatre will be the nation’s favourite baking stars Jo Wheatley, Great British Bake Off winner from 2011, John Whaite, the charismatic winner of The Great British Bake Off 2012, as well as fellow seasoned baking star Brendan Lynch.

VisitScotland Regional Director Manuela Calchini, commented “It is fantastic that the national Cake and Bake Show will be coming to Edinburgh in Scotland’s Year of Food and Drink, which is all about promoting our finest produce and encouraging visitors to experience the wealth of fantastic food. I can’t wait to go along. The show will be a foodie ‘must-visit’ event for three days at the Royal Highland Centre offering a superb chance for our country’s home-bakers and artisan producers to show off their skills and demonstrate why Scotland is such an outstanding destination for great baking.”

Lee Newton, Managing Director of Media Ten said, “We’re extremely excited to bring the Cake & Bake Show to Scotland for the first time. We identify strongly with Scotland, which can be seen with our other brands, such as the Ideal Home Show and we also want Cake & Bake Show to have a presence and become an integral part of the country’s annual events calendar. We’re also especially delighted that we’re bringing this show to Scotland for the first time during the country’s year of Food & Drink. We know that Scotland has a wealth of talent in this industry to showcase and celebrate.”

The Cake and Bake show opens at 10am on Friday 30th Oct 2015 and runs until Sunday 1st November. Check out the website for all the latest information – http://www.thecakeandbakeshow.co.uk/edinburgh

Salmon and lemon thyme risotto

July 27, 2015 By Rachel 2 Comments

All the flavours of summer – salmon and lemon thyme risotto

When it comes to risotto I’m in the room for improvement but gradually getting better class. It was always one of those dishes that seemed a bit too fussy and time consuming for me. All that standing adding stock, ladle by ladle and whether to stir or not to stir; life seemed to short for that. I’ve still to find the right answer to the stirring although I’ve gone with advice from Scottish chef, Jak O’Donnell from The Sisters restaurant in Glasgow and stir occasionally. It was Jak’s smoked haddock recipe that got me started on risotto and a few helpful words from her was all I needed to get my risotto mojo going. I use hers recipe as a base for all my risotto’s now, the rice and stock quantities works every time and I’m sure I’m perfecting that stirring.

Herbs add wonderful flavour to risotto and being a Mediterranean dish it’s the perfect marriage of ingredients. I grow lots of thyme and lemon thyme – Thymus citriodorus is one of my favourites with it’s light zesty aroma and it works perfectly with Scottish salmon in this risotto. It’s also claimed that thyme is an aid to digestion and helps break down fatty food, and remember that Scottish Salmon is full of omega 3 essential fatty acids.

Lemon thyme is an essential herb in my garden

Scottish salmon is ideal for risotto and lemon thyme is a perfect partner

Scottish salmon and lemon thyme risotto

CourseMain Dish

Servings	Prep Time
4 People	15 minutes

Cook Time

30 minutes

Servings	Prep Time
4 People	15 minutes

Cook Time

30 minutes

Scottish salmon and lemon thyme risotto

CourseMain Dish

Servings	Prep Time
4 People	15 minutes

Cook Time

30 minutes

Servings	Prep Time
4 People	15 minutes

Cook Time

30 minutes

Ingredients

2 litres chicken or vegetable stock Have a bit extra just in case. Don't use fish stock as it will be too strong
1 tbsp rapeseed or olive oil
4 shallots - finely chopped or a medium leek finely chopped
2 garlic cloves garlic cloves - finely chopped
30 g unsalted butter
400 g arborio rice
175 ml White wine
small bunch lemon thyme Add a few sprigs when cooking the rice, reserving the remaining leaves to add at the end of cooking
110 g frozen peas
4 boneless skinless salmon fillet, cut into bit size cubes
30 g Scottish cheddar - grated Barwheys or Isle of Mull cheddar are perfect
zest of half a lemon
4 spring onions finely sliced
freshly ground black pepper

Servings: People

Instructions

Bring the stock to the boil.
Heat the oil in a wide heavy based pan - add the shallots and garlic and cook for a few minutes without colouring.
Increase the heat, add half of the butter and when melted add the rice and stir until all the grains are coated and warm.
Add the wine and stir until absorbed. Add the sprigs of thyme.
Start adding the stock, ladle by ladle, allowing each ladle to be absorbed into the rice.
After about 10 minutes add the diced salmon and continue cooking - stirring gently to avoid breaking up the salmon.
Add the lemon zest, the remaining butter, cheese and thyme leaves - stirring very gently to incorporate all the ingredients.
Scatter over the spring onions and remaining thyme leaves along with a grinding of freshly ground black pepper.

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Risotto makes a super healthy one pot family meal

I’m also adding this recipe to Lavender and Lovage July ‘Cooking with Herbs‘ challenge.

Scottish salmon with herbs and summer veg rice

July 23, 2015 By Rachel Leave a Comment

Scottish Salmon, delicious, high quality and healthy

Scottish salmon – officially the best farmed salmon in the world

Regular visitors to A Wee Pinch of Sugar will have noticed that fish, particularly Scottish Salmon, is a real favourite of mine and I usually cook with it 2 or 3 times a week. Being so versatile it’s ideal in breakfasts, lunches and dinners – smoked salmon and scrambled eggs, cold poached salmon in salads and on sandwiches and a whole host of quick and easy dinners. Apart from the delicious flavour and versatility, salmon is also packed full of great health benefits, and in particular is a rich source of omega 3 fatty acids – just what’s needed for a healthy family meal.

It’s also a welcome addition in my fortnightly fishbox delivery from Coast and Glen and as the fish comes vacuum packed, there’s usually a few fillets in the freezer. Ideal when I need something for a quick and easy mid week meal.

Top quality fresh and healthy Scottish salmon

This recipe is inspired by thecurrent plentiful supply of seasonal summer vegetables, courgettes, tomatoes and peppers along with the abundant stock of herbs from the garden. I used parsley, chervil and baby sorrel but other herbs such as dill and chives will work just as well.

An ideal dinner for two but can easily be doubled

A healthy rainbow of colours in summer vegetables

Dinner is served

Salmon with summer vegetable rice

This easy Scottish salmon dish is full of delicious light zesty flavours and makes the best use of summer vegetables.

CourseMain Dish

Servings	Prep Time
2 people	15 minutes

Cook Time

15 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time

15 minutes

Salmon with summer vegetable rice

This easy Scottish salmon dish is full of delicious light zesty flavours and makes the best use of summer vegetables.

CourseMain Dish

Servings	Prep Time
2 people	15 minutes

Cook Time

15 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time

15 minutes

Ingredients

2 boneless skinless salmon fillets
2 tbsp chopped herbs I used parsely, chervill and baby sorrel leaves
juice half lemon
3 tbsp olive oil
100 g long grain rice
1 small red onion - chopped
2 Garlic cloves - sliced
1 medium courgette - sliced
1 red pepper or a mix of peppers cut into chunks
6-8 cherry tomatoes halved
2 tsp capers - roughly chopped
1 tbsp flat leaf parsley roughly chopped
splash balsamic vinegar
2 spring onions finely sliced

Servings: people

Instructions

Pre heat the oven to 200C/180fan/gas 6.
Cook the rice according to the instructions on the packet.
Put the parsley, sorrel, chervil, lemon juice and 2 tbsp of olive oil in an oven proof dish and mix together. Season with freshly ground black pepper and add the salmon fillets. Turn the fillets over in the oil mixture, coating the fish on all sides. Cook in the oven for 10- 12 minutes or until cooked - remove and cover with tin foil to keep warm.
While the salmon is cooking, heat the remaining olive oil in a saute pan, add the red onion and cook for 2 minutes. Add the garlic, courgettes, red pepper and cherry tomatoes and cook for 4-5 minutes until the veg starts to soften. Add the capers and cook gently for 1 minute.
Add the cooked rice, parsley and a splash of balsamic vinegar to the cooked vegetables and mix well. Season to taste, adding extra balsamic vinegar if needed.
Place the salmon fillets on top of the rice and vegetables, spoon the remaining olive oil mixture over the top, scatter with spring onions and serve.

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An ideal dinner for two but quantity can easily be doubled

Further information on the health benefits and recipe ideas can be found on Scottish Salmon Producers website.

A Taste of Spain with Orodeal Olive Oil

July 15, 2015 By Rachel 2 Comments

Buying a house complete with olive groves in Spain is one of those dreams that many of us have, but few ever achieve. Buying a derelict ruin in Spain sounds more of nightmare but that’s exactly what Kirkcaldy couple, Callum and Anne Marie Henderson did in 2007. Several years on and with a renovated house in Andalucian hills, Callum is now a member of the local olive oil cooperative and sells his extra virgin olive oil throughout the UK.

The sloping Andalucian olive groves

The house, set in the on the western hills of Andalucia and adjacent to Priego de Cordoba and Jaen has the perfect conditions for growing fantastic olives – high rainfall, large temperature variations and soil with a high lime content. It’s an area dependent on olive farming, 540 farmers covering less than 10 hectares; a mill owned by the local farming cooperative, whole families and indeed a village working together to preserve traditional methods. With trees producing enough olives for around 125 litres of olive oil, Christmas for the Henderson family is spent in Spain harvesting olives.

In the early days the oil was bottled with their own label but seven years on, the top quality oil they produce is part of the local cooperative, selling under the Orodeal range via their company Extra Virgin Spain. The cooperative currently produces three different olive oils from the Picudo and Hojiblanca and Picul olives and Callum and Anne marie are now regulars at some of Scotland’s markets and food festivals with their distinctively yellow coloured branded Orodeal oils. All Oredeal olive oils are unfiltered and may be slightly cloudy, but according to Callum filtering removes some of the flavour and it’s what makes his oils taste do good.

Callum is also the UK partner for GreenOliveOil an initiative set up by the University of Cordoba to ensure that traditional Spanish artisan producers receive a fair price for their oils and to create a sustainable future for the producer, the farmers, their communities and way of life. All Orodeal olive oils are certified GreenOliveoil.

Olive oil is a staple in my kitchen along with the range of other oils I use for cooking but with such a wide variety of olive oils, I like to keep a plentiful supply. Travelling abroad to olive oil producing countries, usually sees my bag crammed with a selection of the local olive oils, rather than the usual duty free perfume and alcohol. Being very much a ‘know your producer’ when it comes to food and with the Hendersons oils being part of their local cooperative, I was more than happy to try them when Callum sent a few for tasting. He also included some jars of the olive varieties used to produce the olive oil and it was interesting to taste these along with the final product .

Orodeal Olive Oil and olives

A family tasting was essential

A family tasting was essential and everyone gave top marks to the Orodeal olive oils and olives, tasted along with crusty bread, quail eggs and basil leaves. Callum had sent two oils, Orodeal Single Variety and Orodeal Gold – The Orodeal Single Variety is produced from Picudo olives and due to the altitude of the olive grove has a sweeter fresher flavour. The olives are harvested early while still green producing a fresh green grassy aroma. It’s rightly described as an intense fruity flavour with hints of tomato, fresh apple and almonds developing into a bitter, spicy aftertaste. I’ve been using it mainly for dressings and for dipping with crusty bread.

Orodeal Single Variety

The second oil, the Orodeal Gold is produced from 80% Picudo olives and 20% Hojiblanca olives, giving a soft, fruity flavour. I really liked this fruity oil with it’s little spicy kick and it’s one I’ll definitely be keeping in the store cupboard.

Orodeal Gold – available in a 3 litre box, vacuum packed to protect the oil from exposure to light and air.

Callum tells me that the Orodeal Gold is a great all rounder and is also the oil preferred by some chefs including Scotland’s 2015 Chef of the Year, Craig Wood at TheWee Restaurant in North Queensferry, Fife.

There’s also a limited edition oil produced from a very limited early harvest o f60% Picudo olives, 30% Hojiblanca olives and 10% Picual olives. This is described as as having hints of fresh cut grass, delicate tomato, fresh fruit and herbs – with a slightly bitter taste, definitely on my list to try.

Orodeal Limited Edition with the distinctive yellow branding

It was interesting to learn that Extra Virgin olive oil can have a Denominacion de Origin (DO) – similar to the status afforded to wines and food products like parma ham and certain cheeses – Orodeal is Denominacion de Origin Ponient de Granada.

An internationally recognised system of certifying superior quality products.

The DO is a internationally recognised system for recognising and regulating superior and unique quality products and producers from specific geographic sources.

In the Uk Orodeal olive oil is available from Extra Virgin Spain and also at some Scottish markets and food festivals. Check the website for details.

Some products I receive for review come with interesting facts and olive oil production is one of those. It’s been interesting to learn so much about about the history and the production of both olive oils and in particular Callum and Anne Marie’s Spanish oil. Here are some facts about Spanish olive oil.

Spain acounts for about 45% of global olive oil production
Andalucia accounts for about 75% of all Spanish olive oil production
In 2014 the top 4 best olive oils in the world came from Andalucia and the region also produced 7 of the 10 best oils in the world.

In the UK Orodeal olive oil is available from Extra Virgin Spain and also at some markets and food festivals. Check the website for details.

Included with the oils I received were two samples from another Spanish Olive Oil producer, 900 Novecientos, a company that recently won a gold medal at the New York Olive Oil Competition and is now listed as one of the best in the world.These oils were absolutely delicious and if you’re interested in tasting, some varieties are available from Extra Virgin Spain

IT WAS ‘SALMONLICIOUS’ WITH SCOTTISH SALMON AT SCOTLAND’S ROYAL HIGHLAND SHOW

June 29, 2015 By Rachel Leave a Comment

Showcasing the country’s no 1 food export

Scottish salmon was given the thumbs up at last week’s 75th Royal Highland Show. Samples of the country’s no 1 export were enjoyed by hundreds of show visitors to the Scottish Salmon Producers stand in the ‘Scotland’s Larder Live’ pavillion. And, with the show being the only Scottish food event that links the farmer and the food producer, it was a great opportunity for Scotland’s salmon farmers to showcase their superior quality fish and to tell visitors about salmon farming.

Thumbs up for Scottish farmed salmon

‘Open wide’ – Scottish salmon makes a great meal for all the family

There was a new recipe booklet, Essential Scottish Salmon Recipes produced by Scottish Salmon Producers and some of the super tasty, healthy recipes were cooked up on stand for visitors to enjoy. These included ‘Honey and Ginger Thai Style Scottish Salmon’, ‘Sticky Scottish Salmon Kebabs and Barbecued Scottish Salmon With Noodles.

Essential Scottish Salmon Recipes

A real pleasure to cook with – As well as being the country’s no 1 export, Scottish Salmon has also been voted ‘The Best Farmed Salmon in the World’.

Honey and Ginger Thai Style Scottish Salmon

Barbecued Scottish Salmon With Noodles

Along with ideas for meals, early visitors to the stand were treated to some breakfast samples of Scottish smoked salmon with scrambled eggs and a hot smoked salmon and red pepper frittata.

Breakfast, the most important meal of the day, Scottish smoked salmon with scrambled eggs

Hot smoked salmon and red pepper frittata

Canapes and main dishes were on offer, each showing how versatile Scottish Salmon is to cook with and how it adapts to so many different flavours and cuisines.

A trip to the Mediterranean with sun dried tomato and dill salmon

A flavour of India, Goan Salmon Curry, cooked with Spice Pots Goan blend

Perfect for the BBQ – Scottish Salmon Kebabs

A touch of the far east, Thai Salmon curry with noodles

No time for a G&T but we did make time for a delcious gin inspired salmon, made with 'Hot Apple Jelly and Gin

No time for a G&T but we did make time for a delicious gin inspired salmon, made with ‘Hot Apple Jelly and Gin from Galloway Chillies

Telling show visitors about Scottish Salmon

This variety of dishes shows that Scottish salmon is definitely a fish for everyday cooking and not only does it taste good, it is good for your health. Did you know?

Scottish salmon is a rich source of long chain Omega 3 fatty acids (EHA and DPA) not to mention protein and vitamins. All great news for a healthy diet from babyhood to senior years.
Omega 3s (EPA and DHA) have anti inflammatory properties that may reduce joint stiffness and pain caused by arthritis
Fish gives you brains. Exciting research suggests that Omega 3s are important for children’s improved learning and concentration.

Over the next few weeks, I’ll be posting more of the recipes we cooked at Royal Highland Show, meantime,why not pop some Scottish salmon in your shopping basket and make a start on cooking up some of the delicious dishes in the new recipe booklet, Essential Scottish Salmon Recipes .

More information on Scottish Salmon and the Scottish salmon farmers they represent can be found at Scottish Salmon Producers

http://scottishsalmon.co.uk/essential-scottish-salmon-recipe-booklet/

www.scottishsalmon.co.uk

Images -My thanks to Angela Kelly, Scottish Salmon Producers and Iain Fenwick of Citylicious for additional photographs and catching me in action.

It’s Salmonlicious time in ‘Scotland’s Larder Live’ at Royal Highland Show

June 19, 2015 By Rachel Leave a Comment

Scotland’s Royal Highland Show is underway and for the first time it will feature ‘Scotland’s Larder Live’, a food extravaganza bringing Scotland’s larder to the fore. Showcasing a diverse range of quality, Scottish produce, Scotland’s Larder Live will be a dynamic, experiential food show, promoting and celebrating the country’s food provenance, regionality and seasonality.

As one of Scotland’s favourite foods and top exports, Scottish Salmon is sure to be a favourite with visitors.The Royal Highland Show is the only food event in Scotland that links the farmer and the food producer together and Scottish salmon farmers with their reputation for producing superior quality fish will be on hand to explain how they farm this fantastic fish.

There’s an opportunity to see cookery and BBQ demonstrations on the Scottish Salmon Producers stand –A01 in Larder Live, and of course there will be tasty samples of the ‘salmonlicious’ dishes being cooked.

I’ll be there on Saturday and Sunday cooking some quick and easy salmon recipes, including honey and Ginger Thai style Scottish salmon, Sticky Scottish salmon kebabs and pan fried salmon with salsa verde. There will also be tasty canapes to sample, including pea & mint pancakes with smoked Scottish salmon and creme fraiche. And for those keen to try the recipes at home, a new recipe booklet produced by Scottish Salmon Producers will be available at the show.

Lots of tasty Scottish Salmon samples on The Scottish Salmon Producers stand

Scottish salmon is such a healthy and versatile fish and visitors will find lots of ideas for cooking midweek meals or using salmon as the centerpiece for a special meal.

Impress your guests with this ‘Honey and Ginger Thai Style Scottish Salmon

The impressive Pea and Mint Pancakes with Scottish Smoked Salmon and Creme Fraiche are ideal canapes for serving with drinks.

These impressive Pea and Mint Pancakes with Scottish Smoked Salmon and Creme Fraiche are ideal canapes for serving with drinks.

Scottish Salmon is great on the BBQ and this Barbecued Scottish Salmon with Noodles is a great alternative to burgers and sausages

The Royal Highland show is open until 6pm Sunday 21st June – come along and ‘Love Scottish Salmon’ on stand A01 in Larder Live

Scottish ‘Masterchef’ produces perfect cure for salmon and hooks interest from New York and Middle East

June 9, 2015 By Rachel Leave a Comment

A Scottish ‘Masterchef’ is set to launch a new range of cured Scottish salmon at the Royal Highland Show next week, and is already courting interest from USA and Dubai.Mark Heirs, aged 29, is producing luxury Atlantic-farmed Scottish salmon – dry cured to his own secret recipe – in a mission to promote his passion: the finest cured food.

The salmon samurai, Mark juggles the key ingredients of his new cured salmon.

The new venture, Stirling-based Highland Curing Co, pays homage to the ancient methods of curing with a modern twist of flavours, including gin and cucumber, whisky and beetroot and the classic cure – with five more in development.

As well as demand from Scotland and London, the company has also been speaking to a New York restaurateur and a distributer in Dubai about this new addition to Scotland’s larder.

A quarter finalist of the first series of BBC’s Masterchef The Professionals in 2008, Mark cut his culinary teeth in the kitchens of One Devonshire Gardens, Heston Blumenthal’s Fat Duck before becoming head chef at his family-owned Callendar Arms, Falkirk until 2013.

The lightbulb moment for the business came when he saw the level of interest from customers tasting his cured salmon dishes at cooking demonstrations last year.

Mark Heirs said: “I was giving away the recipes before it hit me that what people actually wanted to buy was the cured salmon. Seeing the demand made me realise there was an opportunity to open people’s eyes to the wonders of raw food and its incredible taste and texture on a larger scale.

“We have big international aspirations to spread the word about curing so to already have that interest before we’ve officially launched is very satisfying.

“Excellent provenance is key, particularly with cured food. To get those incredible flavours, it has to be the best of the best, which is why we use sustainably sourced salmon from the Outer Hebrides through the Scottish Salmon Company.

“After all, Scotland is an international powerhouse for food and Scottish salmon is its biggest export so we just want to get out there and start making a contribution in Scotland’s Year of Food and Drink.”

Highland Curing Co is creating an online shop – www.highlandcuring.com – and plan to develop new lines, including meat, in the future. In the meantime contact Mark on twitter @highlandcuring

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Herbs and Vegetables in the Wee Pinch of Sugar garden

May 29, 2015 By Rachel 2 Comments

Growing some of my own food is always something I’ve enjoyed and although far from being self sufficient, I manage to keep the kitchen partially stocked with some of my efforts. On reflection, I’m definitely on the ‘could do better’ list, but this year, despite the current weather and winter flood damage, things are looking pretty good in the Wee Pinch of Sugar garden.

Whether this years spoils will match my previous efforts, remains to be seen but progress, albeit slow, is being made. An old injury means I’m unable to do any heavy work but I’m ably assisted by Mr G who happily acts as labourer, digging and planting when I need help. As they say, every job needs a gaffer.

This year I’m keeping a photographic record of the progress, as when winter sets in and plants die back, it’s easy to forget what it looked like during spring and summer. There’s also the added problem of the younger dog stealing the plant markers.

I’ve also embarked on planting edible plants and herbs in different parts of the garden and the long term plan is to convert as much of the garden over to this style of planting. What I now need is for temperatures to rise to allow the summer vegetables to grow and to encourage growth in the new herbs and edible plants.

Here’s a snapshot of what I have going on at present.

Some new apple tress have been added this year, including some heritage varieties. The lone pear tree is having a new partner as it’s lonesome existence has prevented the production of fruit.

Rhubarb and Sweet Cicely are side by side and the rhubarb is growing magnificently.

The gooseberries, blueberries & currants have lots of flowers and fruit is forming on the gooseberry bushes.

There’s also a wide selection of herbs growing and I’ve also planted some edible flowers this year. One major casualty was the rosemary hedge which was lost as a result of a fungus. New plants have been planted in a different part of the garden and I will need to add more as rosemary is a regular addition to my cooking.

The edible flowers include borage, cornflowers, marigolds and there’s still a few patches of wild garlic. The white flowers make a lovely addition to salads.

The lovage on the left has really taken off this year and the sorrel is also establishing a god plant. The angelica is new this year but is already looking healthy.

The lovage on the left has really taken off this year and the sorrel is also establishing a good plant. The angelica is new this year but is already looking healthy.

There a four mints, some growing better than others. Spearmint, chocolate mint, Indian mint and ginger mint.You can never have enough mint and over the summer I have a plentiful supply of mint tea.

There’s Greek oregano and golden oregano growing and I use lots, both dried and fresh in the kitchen.

Thyme is one of my favourites I have plants in pots and in the ground as I use so much of it. ‘;Alongside the common garden thyme, there’s lemon thyme and caraway thyme. All great for using in the kitchen.

Sage seems to grow well in the garden and the large broad leaved sage has survived a few years although it’s starting to get a bit woody. There’s also purple sage and a new addition is the blackcurrant sage in the pot.

Over the next few weeks, the runner beans and courgettes will get planted and the salads and strawberries that are in tubs will hopefully benefit from some much needed warmer weather. It’s always very satisfying to eat what you’ve grown. Fingers crossed and who knows what the next pictures will show.

You’ll have had yer tea

May 5, 2015 By Rachel Leave a Comment

Searching for ‘Treasured Tastes’

The search is on to save Scotland’s favourite recipes from being lost forever. Those favourite meals and treasured tastes are needed for a unique Scottish cookbook. Yesterday, Scottish Restaurant owner and Chair of the Scottish Food Commission, Shirley Spears, joined VisitScotland to launch a nationwide appeal to find Scotland’s most treasured tastes. Alongside Chief Executive of Visit Scotland, Malcolm Roughead, Shirley appealed to Scots to get behind the project.

Now You’re Cooking, 7 year old Darcy Burnham from Troon, helps Shirley stir up some enthusiasm for ‘You’ll have had your tea’.

Shirley said: “It’s such a pleasure to be involved in this delightful project. I’ve long been an ambassador of family cooking. Some of my most cherished memories are of spending time with my Mum, baking jam tarts and fairy cakes, followed years later with teaching my own children how to cook simple, basic things at home and making the most of seasonal ingredients such as gooseberries and rhubarb from the garden and turning them into delicious treats. And now I hope to pass on stories about where our all our delicious ingredients come from to my gorgeous grandchildren.

“We all have these food memories that instantly transport us back to a precious time in our lives. ‘Treasured Tastes of Scotland’ will provide a voice for these recipes and the stories behind them from all over the country so that people both now and in the future are inspired to visit Scotland and sample its amazing local produce. I‘m very much looking forward to reading the entries and hope that as many people as possible will take part in this nationwide search.”

As a lasting legacy of the Year of Food and Drink 2015, a special number of the delicious memories will be compiled into a unique one-off recipe book entitled – You’ll have had yer tea? – Treasured Tastes of Scotland. The book, due to be published later in year, will take readers on a culinary journey from the shores of Shetland all the way down to the rolling hills of the Scottish Borders.

As well as showcasing traditional food and drink, the book will help shine a light on the personal stories behind family recipes, inspiring readers to revive some great home-cooking as well as encouraging them to come and sample Scotland’s wonderful natural larder.

Malcolm Roughead, Chief Executive of VisitScotland, said:

“Everyone has a delicious unforgettable meal they remember and invariably it is as a result of the food, company and setting. My personal favourite is my mum’s stovies, made with fresh lamb from Stirling market. I can still remember the smell of it bubbling away on the stove in our kitchen in Stenhousemuir. It instantly takes me back to Saturday dinner in the Winter after we’d spent the afternoon watching the football.

“The Year of Food and Drink is a celebration of our natural larder and delicious dining experiences but we want people to continue sampling our famous fare long after 2015 is over. The recipe book idea is a way for us to inspire people across Scotland to discover more about the culinary offering that is on their doorstep and be proud of the traditional tastes created in their hometowns or family holiday destinations”.

Recipes must be submitted along with a treasured story about the location or circumstances behind the meal. Entries can be sent either online on the dedicated webpage or by post.

All entries will be placed in a prize draw to win a one-night B&B stay for two at the Three Chimneys and The House Over-By in Skye. This unique prize includes dinner at the Kitchen Table at the award-winning restaurant – a not-to-be-missed experience which sees diners become immersed in the whole tableau of the kitchen, watching the chefs at work during a busy night’s service.

Entries can be submitted until the 3 July 2015. Full terms and conditions are available on the VisitScotland website.

For more information or to submit your Treasured Taste, please visit: www.visitscotland.org/Treasured-Taste.aspx

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