Dried Cranberry and Cinnamon Scones
Star chef, Carina Contini, shares with us this delicious, dried cranberry and cinnamon scones recipe all made from leftovers.
Star chef, Carina Contini, shares with us this delicious, dried cranberry and cinnamon scones recipe all made from leftovers.
Haggis-spiced crème brulee with Atholl Brose ice cream by Scott Davies, Head Chef at The Three Chimneys.
Ramen is a comforting dish, full of flavour and budget-friendly, feeding four for a tenner. This prawn ramen with spicy kimchi is a delicious dinner ready in 20 minutes.
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!
Blackberry, rosehip and juniper syrup makes for a show-stopping mocktail Treat the designated drivers a little with Rosie Birkett’s berry-packed non-alcoholic cocktail with a touch of fizz. To […]
New recipe and blog from our star chef Carina Contini on gazpacho - delicious, palate-warming, and perfect for bread dunking!
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.
Try this lovely fresh pistachio and rose water cake. Star chef, Carina Contini, shares with us this delicious, seasonal bake to start spring.
Star chef, Carina Contini, shares with us this tasty, seasonal Honeycomb Carrot Cake recipe. Grab a handful of pumpkin seeds, some fresh carrots and get baking!
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