Recipe | Venison Scotch egg

My Fair Lady meets Braveheart

From an early age much of my time has been spent on and off stage so I’m well aware of what it takes to make a production run smoothly. All going well on the face of it we see the actors entering and exiting at the appropriate moments,  impressively and seamlessly remembering their lines (we hope) and brilliantly drawing us into their world.   What we tend to forget as an audience member however is how much work has to go on backstage to achieve all this.

People have been working tirelessly on costumes, props and  scenery.  Directors, musicians , techies and other crew have all shed blood, sweat and probably tears to get the show on the road and not to mention the gentle cajoling , ego massaging, support and camaraderie that has gone on to hold it all together by everyone.

What has all this got to do with venison sausage rolls I hear you ask?! And how can she possibly link this thespian theme to her latest job cooking for a Highland partridge shoot? Well…

Up on the Cawdor estate near Inverness, it’s hard not to get drawn into a dramtic mood, not least because it is the home of the Scottish Play (or Macbeth for those of you who are less superstitious). Add 42,000 acres of extraordinary Highland landscape, endlessly changing light, some of the best field sport in the country and boundless amounts of fresh air and you can understand how one can easily become theatrical.

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Recipe | Poached quince

Not the apple of my eye

I will admit I go through obsessional phases with certain foods. Looking through my October menus, despite there being a broad range of occasions – think Jewish New Year to Partridge Shoot Suppers, there has definitely been a lean towards one certain ingredient.

Pomegranates, anchovies, star anise, honey, caraway, venison… are some of the foods that have had their moments as the centre of my culinary attention, though thankfully with not too much overlapping but right now, clients are highly likely to see me suggest Quinces on their menu as I cannot seem to get enough of these mysteriously rewarding fruits.

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Deepest Dorset

Deepest Dorset …

Its here ! A brilliant new book called Deepest Dorset discovering the people, places and roots of a unique community.  Contributors include Julian Fellows, Rose Prince, Kate Adie, Valerie Singleton and recipe sections by me!

(Link to buy the book is in ‘This Week’ section at the bottom of the post).

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Where to eat in Venice

Don’t Cook Now

After a busy and fun week cooking in Dublin then buzzing around for a long weekend on a bee project I was totally ready to jump on the plane to Venice, the location for the brilliant film thriller “Don’t Look Now” based on a Daphne du Mauriers’ short story, for a few days off and a feasting extravaganza.

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Recipe | Roast suckling pig

This little piggy…

Sardinia meant a new destination and new client for me so all seemed very exciting. The initial introductions were done over the phone and all seemed like it would work out very nicely until…

“ Oh yes we eat practically anything”! (client)

“Great” (me)

“Yes, and we wondered how you felt about cooking baby … phone line crackles at inopportune moment.

‘I’m sorry?”

“Baby…!” more phone crackling then the line goes dead.

Cripes I thought, what had I got myself into?!

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Recipe | Almond, cherry, lime and tequila cake

The girl who played with a wood fired oven

I felt like a real party pooper as I sat soberly on the plane heading from Edinburgh to Ibiza. It was around midday and the rest of passengers were clearly well on their way to tipsy land. Amusingly as soon as the seatbelt sign went off the entire plane (minus me and a chap who had already passed out) got up to use the ‘facilities’ then once that kerfuffle was over the drinks trolley became like a moving god down the isle . Ibiza is of course known for its excellent clubbing scene and fun nightlife however for those who have discovered it there is also an island of great beauty, food, secluded alcoves and paradise like beaches.

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Recipe | Raspberry Jell – O and honey baked cheesecake

Philippa Davis and the Sundance Kid

Utah, the 45th state, is known for various things, The Church of Jesus Christ Latter-day saints, mining including copper, gold and silver, the 2002 winter Olympics, a staggering collection of Dinosaur bone finds, Jell – O particularly of the green variety and where we were heading (Sundance) and the talented Robert Redford.

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Recipe | Olive oil, orange and rosemary cake

Greece lightening

When most families pack a car and set off on their holidays it is not unusual for them to go through last minute panic checks:

“Did you turn off the lights”!?

“Did you lock the back door”?!

“Did I pack my new bikini”?!

“Did we remember all the kids?”?

So it was much to my amusement when we set off, car full of kids, bags, flippers and beach balls that client A exclaims:

“Stop the car! Did you remember to load the Olive oil?!”

It’s going to be my kind of trip I thought as client B assures client A that yes all 17 litres of the stuff is on board and safety packed.  Ready to roll we made the journey from Athens onto the ferry that would sail us to Paros. Getting a car ferry to the Greek islands was one of the most confusing and seemingly pot luck travel adventures I’ve ever been a part of and one day can have a post all to itself… when I’ve figured out how it actually all worked out.

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Recipe | Vlita, saffron and feta pie

My big fat Greek….Pie

An overnight stay in Athens was swiftly followed by a few hours boat ride across the Aegean to the pretty island of Paros where the gleaming white washed buildings lay backdrop to the colourful myths, legends and modern day lives of the Greeks. The winding streets of the towns, so designed to make attacking pirates lives more difficult, were filled with cafes, boutiques, ouzerias and restaurants. I soon decided this was my kind of place.

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