Graeme Cheevers

Herald Magazine food columnist

Graeme Cheevers is head chef at Martin Wishart at Loch Lomond within Cameron House. Visit www.mwlochlomond.co.uk or call 01389 722504

Graeme Cheevers is head chef at Martin Wishart at Loch Lomond within Cameron House. Visit www.mwlochlomond.co.uk or call 01389 722504

Latest articles from Graeme Cheevers

Graeme Cheevers: Smoked haddock scotch egg

This is a great snack or even a starter. Served with a salad it is relatively easy to make and it is straight-forward to adapt to your own tastes. It's ideal to make with the children or grandchildren. It's important to time your eggs to ensure a runny yolk.

The Herald Magazine recipe: Singapore-style chilli crab

Prepare to get your fingers dirty – this interpretation of Singapore’s most famous dish is meant to be eaten with your hands, served alongside noodles or rice as a main course. Don’t even think about cooking it without first checking you have plenty of napkins.

The Herald Magazine recipe: dark chocolate and coffee marquise

Crammed full of cream and butter, this recipe is not for the faint hearted. It's a classic French dessert that will make a terrific treat for a New Year dinner. It's worth shelling out as much as you can afford as the quality of the chocolate makes all the difference. Lastly, don't serve the marquise straight from the fridge – leave it for a few minutes to before serving. You will need an electric mixer and a terrine mould measuring 25cm by 8cm.

The Herald Magazine recipe: tom yum broth

SHORT of donning thermal underwear, a thick sweater and a woolly hat, little will warm you up in the depths of midwinter more than this Thai broth, whose title translates as hot and sour. Provided you've got the ingredients it's a doddle to make and versatile too – try adding leftover chicken or your favourite fish and shellfish.

The Herald Magazine recipe: pumpkin and pecan nut pie

This tasty recipe proves that pumpkin pie isn't just for North Americans celebrating Thanksgiving. The squashes are at their best right now, readily available and great value for money, which should be all the motivation you need. As ever, don't rush the shortcrust pastry, and make sure you have a tart ring measuring 26cm by 4cm before you start.