This month's recipe in The Scots Magazine is for Gin & Lemon Scottish Salmon by Craig Russell the head chef at The Spiritualist, Aberdeen. And you're in for an extra treat! The Spiritualist recommends pairing this dish with their fruity Pink Grapefruit Gin Fizz cocktail, the recipe for which we share below.
The Bad Girl Bakery team has shared with us one of their secret recipes – their popular Breakfast Smoothie. Perfect for those now back on the go!
Enjoy Easter with a Scottish twist. The Real Food Café in Tyndrum has created a wonderful chocolate Scotch egg recipe using lots of yummy Crème Eggs.
Old Pulteney’s sweet notes of honey and cream make for the perfect addition to this decadent whisky fudge recipe, while its coastal briny taste offers a subtle saltiness too.
Spice up the humble fruit cake with a generous glug of whisky - that's the way Kirsten Gilmour serves hers in Aviemore's Mountain Cafe!
A comfortingly creamy Cullen Skink with the indulgent addition of Old Pulteney, single malt whisky. Perfect for celebrating Burns Night at home this year!
Try this delicious Honey Cranachan recipe, just in time for St Andrew's day!
Try this delicious pumpkin and cinnamon ice cream recipe. The perfect way to avoid wasting leftover pumpkin.
Give it a go! Try this perfect autumnal Roasted Pumpkin and Ricotta Agnolotti recipe.
Foraging expert, Anna Canning, shares her delicious recipe for Crab Apple & Hedgerow Berry Jam. Forage your ingredients and give this seasonal jam a bash!
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