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Made from algae found in coastal waters, this so-called superfood can be added to tea, smoothies and yoghurts, juices, or even eaten straight from the jar. But is there any point?
The Hebridean Baker, Coinneach MacLeod, tells Nan Spowart about 10 things that changed his life
Submitting... As World Book Day (March 4) approaches, we asked chefs and producers to reveal their most inspirational read. “I could spend my last penny on cookbooks. They’re an art form, deeply personal to the author and a labour of love. Transcending time and place, they instantly transport the reader anywhere the world. I love Barrafina - a Spanish Cookbook by Sam and Eddie Hart and Nieves Barragan Mohacho for these reasons. I adored growing, picking, shelling and podding broad beans as a child in our kitchen garden. Their broad beans and goats’ cheese on toast recipe is simple but...
© Supplied For brilliant recipes, the best of local produce, fresh ideas and insight, subscribe to our weekly Food and Drink Newsletter. Thank you for signing up to our Food and Drink Newsletter. Something went wrong - please try again later. Sign Up Brian Stormont looks at our love of soup and discovers how one farm shop invents its own recipes which you can buy in a bag ready to prepare at home. A guid bowl of soup is synonymous with Scotland. It’s something we absolutely excel in and our soups, such as Scotch broth and cock-a-leekie, are revered the world over.
Updated: December 16, 2020, 9:41 am © Shutterstock / Anna_Pustynnikova For brilliant recipes, the best of local produce, fresh ideas and insight, subscribe to our weekly Food and Drink Newsletter. Thank you for signing up to our Food and Drink Newsletter. Something went wrong - please try again later. Sign Up Here in Scotland, we have created some of the very best dishes, many of which are absolutely perfect to be part of your festive feast. During recent times much of our traditional food that would usually be associated with Christmas has given way to, perhaps, more fancy courses. N...