From Louise Gray, the author of The Ethical Carnivore. The combination of chocolate and cherry is delicious and the crickets add a bit of crunch, as well as plenty of protein.
Crowdie Tortellini with fresh Black Pudding, Musselburgh Leeks and Pear
The recipe comes from Steven Brown – Owner of Pop. – and member of the Chef Alliance. Steven used Ark of Taste products including Fresh Black Pudding and Musselburgh Leeks to promote good, clean and fair food to the public.
Colonsay Wildflower Honey and Carrageen Pannacotta with Wild Strawberries
The recipe comes from Alison Henderson Chef Alliance member and our guest during Edinburgh Food Festival. It includes Colonsay honey one of the last outposts where the Native Scottish Black Bee can be found. Read Alison's blog about her experience at the Edinburgh Food Festival.
We are pleased to share with you Slow Food recipes created by Chef Alliance Members and friends, often featuring Ark of Taste products.
Barra snails with Lanark Blue cheese
Fred Berkmiller, member of the Chef Alliance and owner of L'Escargot Bleu and Blanc, shared with us his recipe featuring the Barra Snails - Ark of Taste product.
Pumpkin, Sage & Chilli Soup
Steven Brown's recipe for a seasonal squash soup. This dish was supporting the Slow Food Global campaign Menu for Change, encouraging consumption of local food products as well as the Love Food Hate Waste campaign from Zero Waste Scotland.
Velouté with Ham and Scallops
Rosario from Locanda De Gusti shared with us his velouté with ham and scallops recipe so you can cook your own! With Hammond Charcuterie and East Coast Organics vegetables.
Ark of Taste Musselburgh Leek Risotto with Lanark Blue
The recipe comes from members of Chef Alliance Carina Contini and Marcin Medregal, our guests during the Edinburgh Food Festival. The recipe includes Ark of Taste product Musselburgh Leeks.