Kitching Cabinet

‘Tis is the season to get together with friends, to enjoy lots of indulgent food and to enjoy a festive tipple or two…

For me, sprouts are right up there as the number one winter vegetable, always has been and always will be. My top five have to be – Brussels sprouts, parsnips, swede (also known as neeps or turnips) and cauliflower.

As a chef, you have to be a pretty observant and analytical person. This is something which I’ve been only too aware of, as I’ve enjoyed a few days out of the kitchen.

We live in a world with plentiful food options and fortunately here in the UK we have an abundance of fantastic ingredients to choose from.

In the summer months nothing beats a warm corn on the cob that’s been barbequed and then smothered in butter.

Lemons are available all year round and have a number of uses including adding flavour to recipes, both sweet and savoury, and garnishing drinks.

Summer is upon us and that can only mean one thing – the world-famous Edinburgh Fringe Festival.

There’s nothing like the taste of lamb and preparing it is much easier than you may think.

Even though I don’t like using the word ‘superfood’, aubergines definitely fall into that category as they’re bursting full of goodness. At first, the skin may look a little intimidating but don’t be put off by it. Both the skin and the flesh are edible and the unusual textures and flavours work incredibly well together.

Today I want to talk about a classic refreshing soup. A soup that’s bursting full of Spanish goodness and ripe summery flavours. This is, of course, the classic gazpacho.