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Wednesday, 14th May 2008

Recipes

The heat is on - Nick Nairn Cook School It's 8pm, your guests are about to arrive – and dinner is going up in smoke. How can you stay cool and calm in the kitchen? The secret, says Nick Nairn in our second helping from his new book, all lies in the preparation

A matter of taste: Ayrshire potatoes THE potato, a member of the deadly nightshade family (like tomatoes and aubergines), was looked on with great suspicion when Sir Walter Raleigh first brought it to Britain from Virginia. But he planted the tuber on his estate in Ireland, wher

Make it snappy A quick reheat is all you need for these delicious savoury biscuits – leaving you free to enjoy the party.

Spring into action in the kitchen FINALLY it's here – although it feels like aeons that we've been stuck in the dampness of winter. The nights are definitely getting lighter, there's sunshine on the cobbled streets of Edinburgh, wild garlic blooming in Colinton Dell and

A matter of taste: Asparagus

Hooked on flavour of fish

A swathe of converts

Food: Super supper

Food: Green day

Sweet dreams for the table

The merchant of venison

Food: The mullet is back

A matter of taste: wild garlic

Good air day

Al fresco dining with class

Food: Friend or fowl

Fast food with real flavour

Food: Talking Italian

A matter of taste: Rosemary

Raise the standard

Time to slam in the lamb

Little chefs

Gills on top

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