Jun 24, 2015
Edinburgh Evening News 55 - Marinated Strawberries, White Chocolate Cheesecake
The summer months in Scotland mean an abundance of outstanding soft fruits. Soft fruit farming here has seen a steady growth in recent...
Jun 16, 2015
Mark Greenaway's Signature Canapé Collection
Leaders in the Edinburgh culinary scene, Chef Mark Greenaway and celebrated catering company Appetite Direct, have come together to offer...
Jun 12, 2015
Edinburgh Evening News 54 - Summer Vegetable Garden
This time of year brings a host of colourful and vibrant vegetables into my restaurant kitchen, so much so that I was inspired to create...
Jun 10, 2015
Edinburgh Evening News 53 - Baked Plaice Fillet, Parsley Gnocchi, Baked Clams
As the summer days are finally here, light fish dishes are ideal. This week I am sharing my recipe for baked plaice fillet, parsley...
May 29, 2015
Edinburgh Evening News 52 - Celebrating 1 year!
I really can’t believe that a year has passed since I began sharing my weekly recipes! I’ve had such an amazing response to my column so...
May 29, 2015
Edinburgh Evening News 51 - Pâte de Fruits
Following on from the wonderful response to my rhubarb marshmallow recipe last month, this week I am sharing another great recipe that...
May 15, 2015
Edinburgh Evening News 50 - Roasted Spring Lamb Rump, Pea Purée and Crushed Jersey Royals
Spring has well and truly sprung when we see the arrival of Scottish lamb in the kitchen. It is an exciting ingredient to work with and...
May 15, 2015
Edinburgh Evening News 49 - Oven Baked Halibut with a Mull of Kintyre Cheddar and Parsley Crust
As with many of my dishes, do not feel that you need to cook all of the elements in this recipe, pick and choose as you wish. The one...
May 15, 2015
Edinburgh Evening News 48 - Confit Duck Leg Ballotine, Poached Jerusalem Artichoke, Garlic Croutons
Last week I spoke about how useful it is to choose recipes that can be prepared in advance when entertaining guests. It really reduces...
May 1, 2015
Relish Scotland Third Helping
Relish Scotland is a cookbook like no other; it gets better with each gorgeous edition. Both Restaurant Mark Greenaway and Bistro...
