June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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The journey from farm to table, with Tom Kitchin

Eve O'Sullivan
23 May, 2016

Chefs often talk about the importance of their relationships with suppliers, but how does that passion for the produce filter through? To follow the journey from farm to table, we spoke to the farmer and butcher behind the chef’s great Scotch Beef, as well as the man himself.

John Scott, Fearn Farm

Most of the farms in our area grow a lot of cereal crops and don’t have livestock, but we focus on rearing sheep and beef, mostly because we enjoy it, and at the risk of sounding arrogant, partly we are good at it! Twenty years ago I bought our first Beef Shorthorn cows for a number of reasons: they are docile, they grow well on natural forage, and, most importantly, the meat from them tastes great.

Family farms such as ours remain at the heart of sheep and cattle production in Scotland and sustain rural communities throughout the country. And it’s really something to be proud of; Scotch Beef PGI, which has earned a global reputation for taste and quality, is sourced from Scottish farms that must adopt best practice regarding animal welfare and production methods. Farms and processors are independently audited and Scotch Beef PGI is fully traceable back to farms of origin.

Just like good chefs, consumers are becoming more and more discerning about the quality of the food they buy. They rightly they want to know that their meat is not only top quality, but also the provenance behind it. Consumers and chefs also want to have confidence that the beef they buy has been produced using high standards of welfare and I’m proud to be a member of the Quality Meat Scotland quality assurance scheme, which gives them that certainty.

Paul Boyle, Boghall Butchers

Customers often come in for cooking advice on special cuts of beef, normally for a special dinner party or family gathering. The cuts of they are asking for range from selected mini joints of beef, Scotch lamb and pork, but the common thread is a limited amount of time available to do it - that’s why a mini joint is often the answer. Personal service is the key to keep customers coming back to traditional butchers.

The most popular Scotch Beef PGI cut by far is rib roast, either on the bone or boneless. There is just enough fat through the meat to keep the joint moist during the cooking process, it’s always tender and it pairs well with so many different ingredients. If a customer is looking for an alternative to this, I always suggest a joint of popeseye - it’s perfect for a Sunday roast.

If people want to experiment with different cuts of beef I'd recommend feather blade of beef. A slow-cooked alternative to steak, this cut has a flavour all of its own and works well with a wide range of sauces. The flavour that comes out during the slow cooking process is second to none. My favourite way to serve it is with a classic chasseur or bordelaise sauce to compliment; the results are delicious every time.

Tom Kitchin, The Kitchin restaurant

I work very closely with all my suppliers and am fanatical about using local and seasonal produce. I know everyone personally, and have been working with many of them for years. They are all local and absolute experts in their field, and over the years I have learnt so much from them. For me, it’s so important to know where the produce we use comes from and the journey it’s made from land or sea to our restaurants. I think the same is important when it comes to cooking at home.

I firmly believe that Scotland’s natural larder is without doubt one of the best in the world. We’re lucky to have such outstanding produce here on our doorstep and Scotch Beef is a perfect example. Scotch Beef is also so incredibly versatile; I like to try different things and though beef cheeks are a cheaper cut, they’re underused in my eyes. The slow cooking makes them really tasty and tender – a perfect, economical meal to feed all the family.

By shopping in your local butcher you are guaranteed fantastic customer service as their product knowledge is second to none. They are fantastic at offering advice and guidance on particular cuts and recipes. Buying produce from your local butcher also means you can be assured that you are getting the finest quality meats.

Find out more about Fearn Farm, Boghall Butchers, The Kitchin and Scotch Beef PGI

Feeling inspired? Then cook from the books

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