Category Archives: Food

Food Photographer of the Year finalist- Moi?

I have been neglectful of WordPress lately.  Not through any deliberate intent.  I did not win the lottery, therefore leading a wonderful new life and have no time for blogging, but I am in the throws of moving house.  Once settled I will endeavour to remedy this situation but in the mean time I hope my absence is justified.

However, I have taken some time out from wrapping, boxing, packing and painting to share some exciting news.  I am a finalist in the Pink Lady Food Photographer of the year!   This was unexpected but I am thrilled and humbled to be selected for this. On 24th April I will be scooting down to London for the winners reception at the Mall Galleries. I have no expectations but I am so looking forward to seeing all the other entries and perhaps enjoying a cheeky glass of bubbles.

So far 2012 is shaping up to be an exciting year! Whatever next? 🙂

Anyway, back to the box unpacking…..


Oh broth-er, where art thou?


Winter in Scotland. Long, dark, cold, wet, windy.  Four season in one day, except the two best ones. Harsh.

Yet, there is something splendid that happens every winter that makes us, even at the height of summer, long for these days of  wind stung faces, nippy ears and numb noses.  Scotch broth. A big steaming bowl, so thick you could serve it in slices and stand your spoon upright.

It’s with a smirk on my face I announce that it is officially broth season.

Traditionalists would probably insist it is made with lamb or mutton.  I love lamb, but for some reason I’m not a huge fan of it in a soup, so I prefer mine with chicken and all the lovely cold fighting goodness this brings with it.

The hero of the broth is a Scottish speciality, imaginatively named, Scotch Broth Mix….

You can buy this everywhere in Scotland.  I’m not sure about how readily available it is elsewhere, but if struggling the magic ingredients are dried red lentils, pearl barley,yellow split peas, green split peas and marrowfat peas.

Now there are probably a thousand different recipes and the truth is that I have probably never made the same pot twice.  But, that’s the beauty of it.  Many winter veg lend themselves easily to this soup.  Leek, turnip (swede to those outside Scotland), carrot, parsnip, kale.  All would live very happily with their pulsey brothers in broth, so I use what I happen to have.  Simples. My most recent batch also included butterbeans and extra marrowfat peas.  I love these peas in a soup.  These are the gems I dig for at the bottom of the bowl, like little tasty emeralds of joy.

So, there you the secret to surviving Scottish winter.  Enjoy!

Chicken broth.

Chicken Stock

Scotch broth mix

dried butterbeans

dried marrowfat peas





chicken meat



salt and pepper

Soak a couple of handfuls of the broth mix with a handful of butter bean and a handful of marrowfat peas for 6-8 hours. Rinse then add to a large pot and just cover with chicken stock.  I’m not precious. Use ‘real’ chicken stock if you have it because it’s awesome, but i won’t beat you for using stock cubes.  Life is hectic- if you have time to make fresh chicken stock all the time, you need to get out more.

Simmer for 2o minutes.  While this is bubbling away dice your onion, carrot and parsnip.  Add this to the pan and top up with some water.  Not too much- Remember, you want your spoon to stay almost upright in the soup once it’s ready.  Season with salt and pepper and simmer for another 20 minutes giving it a stir every now and again to make sure nothing is sticking to the bottom of the pan.

Towards the end check the butter beans and peas are cooked.  I find the best method it to simply put some in your mouth and chew. Easy.

If you’re happy they are cooked through throw in some shredded chicken, ideally brown meat for the best flavour along with some chopped parsley.  Stir and check the seasoning.  If needed add a bit more salt and pepper or extra stock.

Now the hard part.  Allow to cool and transfer to the fridge overnight in an appropriate fridgeable container.  The second day soup rule is an essential part of amazing broth.  It’s worth the wait.

Slice a wedge of soup from the container and heat making sure the butter beans and peas are toasty hot right through then transfer a mountainous lump to a bowl and eat with a big spoon and a bigger grin.  This will make you wish winter could last forever.





2011- A Food Odyssey

It’s been a good year….for my belly.  I feel I should pay homage to the last 12 months of eating and the 12 lbs gained as a result.



Some I made. Some I had made for me. All delicious and memorable and so more-ish.

2012 has a lot to live up to.



It’s birthday time- Say Cheese!

This is a big bag of cheese.

A big bag of cheese from Scottish artisan cheese shop I.J. Mellis.

And, it’s extra special as this big bag of I.J. Mellis cheese is birthday present cheese.  Yay!

In conjunction with the big bag of cheese, we also got some beautiful stag horn handle cheese knives and a lovely marble cheese board.

Double yay! Read the rest of this entry

Highland photo journal part 7- The Three Chimneys (a foodporn installation)

Oh Glendale, how lovely it was to see you and your rolling hills speckled with white dot houses, like a sprawling metropolis compared to Glasnakille.

We had just enough time to find our feet, our lunch, and our first toasty hot bubbly bath in days before the evenings activities commenced….Dinner at The Three Chimneys!  We, of course, had to warm up first and this is where our Applecross squat lobsters once more came to the rescue.

After a lazy afternoon watching the remains of the rain stream down The Byre window (our b&b, more on that later) it was time for the main event.  Dinner.  There is so much to cover after our visit to Glendale, I am dedicating this post purely to ‘the feast’ and will complete coverage of Glendale once this is fully digested.

Now, these may look insignificant, but these tasty little dumpings of cheesy joy represent the start of our culinary adventure.

So without further ado….  

Read the rest of this entry

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