I’m still warming up to this blogging lark so I left the camera alone for a few days at the risk of offending my girlfriend, who’s probably getting a bit fed up of having to wait for food to be photographed before it can be eaten. However, that doesn’t mean we stopped eating so here’s a quick summary of my food weekend. Continue reading “My food weekend – Franco’s and a Sunday Roast”
Mince, tatties and skirlieserves 2
This is one of those recipes that has come to define Scottish food over the years. Perhaps unfairly considering the broad range of cuisine which is actually on offer here. Aside from that when mince and tatties is done well it can be a brilliant meal. Tender mince in a rich gravy, with the seasoned crunch of the skirlie and creamy mash to finish it off.