How to Dissect a Crab The Seafood Shack – Food & Tales from Ullapool by Fenella Renwick, Kirsty Scobie Ingredients Method Twist off all the...
Sarah Savoy’s Fried Chicken Taken from The Savoy Kitchen – A Family History of Cajun Food by Sarah Savoy Ingredients Here is Sarah Savoy’s recipe...
Scottishstani Spiced Winter Squash and Tattie Scone Paratha Taken from Tomorrow’s Kitchen – A Graphic Novel Cookbook by Sumayya Usmani Ingredients Sumayya says about this...
Cheesy Scallops From The Seafood Shack – Food & Tales from Ullapool by Kirsty Scobie & Fenella Renwick Serves 4 Ingredients For the cheese sauce:...
Chicken Korma Taken from Brick Lane Cookbook by Dina Begum Ingredients Chicken korma cooked at home is unlike any restaurant version (which I would never...
Kev’s Bean Soup Taken from The Mountain Cafe Cookbook by Kirsten Gilmour Serves 4 Ingredients Another beast of a recipe from big Kev, Kirsten’s favourite...
Gözleme on a Wok: from Spirit and Spice by Ghillie Basan from Spirit & Spice by Ghillie Basan Serves 4-6 Ingredients For the dough: For...
Ghillie Basan’s Vietnamese Tofu with Turmeric and Lemongrass Taken from Spirit & Spice by Ghillie Basan Serves 4 Ingredients A delicious and quick snack from...
Lentil Soup From Seasonal Soups: Serves 4 Check out Fraser Reid’s classic Lentil Soup recipe, from his upcoming book Seasonal Soups: ‘This is the first...
Chanachur (Bombay Mix with Onions, Chillies and Lemon) Taken from Brick Lane Cookbook by Dina Begum Serves 6 Ingredients Boishaki Mela is a festival which...
