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Friday, 20th November 2009

Food

Restaurant review: Stravaigin You'd never know from the menu, but some of this award winner's dishes are way too hot to handle

Five ways with... Cabbage THE domesticated cabbage is cultivated from a leafy plant of the wild mustard family native to Mediterranean coastal regions. The English name is derived from the French caboche, a colloquialism for head, and refers to the relative size similarity.

Recipes: Vanilla rice pudding mousse with caramelised pineapple Give a simple chilled rice pudding an exotic twist with lashings of crème fraîche, cream and caramelised pineapple

In the larder WHETHER you're planning Christmas dinner or just looking for a way to make an oatcake interesting, Castle MacLellan Pâté has launched a festive range to tickle your tastebuds.

Restaurant review: Sapporo Teppanyaki

Food: Impress with Chez Pub grub

'Waitresses… where do we get them? No, Waitrose. What? Is it a gay club?'

Making a meal of food experiments

Restaurant review: Two Fat Ladies In the City Centre

Recipes: Jerusalem artichoke

Recipes: Chicken and prawn satay

Interview: Marcello Tully, head chef at Kinloch Lodge Hotel

Recipes: Tartiflette, Cheese and tomato pudding | Mushroom and broccoli Florentine

Restaurant review: Scottish Cafe & Restaurant at The National Gallery of Scotland, Edinburgh

Andy McGregor: Beans and lentils are the perfect winter warmers

Recipes: Bean and tofu burgers | Mixed bean and chorizo soup

Recipes: Five ways with Wood Pigeon

Recipes: Open steak sandwich with grilled vegetables and homemade horseradish sauce

Restaurant review: Café Fish, Tobermory, Isle of Mull

Interview: Mohammed Khan founder of Edinburgh's Ignite restaurant

Restaurant review: Rick's, Edinburgh

Recipes: Halloween pumpkin soup | Honey mustard glazed sausages | Sticky Halloween gingerbread

Recipes: Bewitch all the family with some ghoulish Halloween treats

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