Simply Special

Jacqueline O'Donnell

Here are some of the recipes which I use as the chef and patron of The Sisters Restaurants in Glasgow to make simply special dishes. From a very early age I remember being sent out to my granny's garden to pull rhubarb or turn the soil for tatties or pick up any apples. My reward for this hard earned labour was a stick of  crisp tart rhubarb with a wee pokey of sugar made from newspaper. I am sure this is where my love of great home cooking using local produce all began. Still rising to the challenges that the wonderful Scottish larder throws at me, I never seem to tire of cooking fantastic produce from a country that so expertly grows, rears or cultivates it. I style my cooking on simple and Scottish and mostly allow the produce to speak, or rather shout, for itself. Believe me it’s not too difficult!

Follow Jacqueline on Twitter.

Here are some of the recipes which I use as the chef and patron of The Sisters Restaurants in Glasgow to make simply special dishes. From a very early age I remember being sent out to my granny's garden to pull rhubarb or turn the soil for tatties or pick up any apples. My reward for this hard earned labour was a stick of  crisp tart rhubarb with a wee pokey of sugar made from newspaper. I am sure this is where my love of great home cooking using local produce all began. Still rising to the challenges that the wonderful Scottish larder throws at me, I never seem to tire of cooking fantastic produce from a country that so expertly grows, rears or cultivates it. I style my cooking on simple and Scottish and mostly allow the produce to speak, or rather shout, for itself. Believe me it’s not too difficult!

Follow Jacqueline on Twitter.

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