Slow Food Recipe Bank

We are pleased to present you Slow Food Recipes created by Chef Alliance Members and our partners, featuring Ark of Taste products.


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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!

 
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Cricket Brownie

From Loiuse 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.

 
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Pumpkin, Sage & Chilli Soup

Steve Brown's from Pop. recipe for a seasonal squash soup. 

This menu is supporting 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.  

 
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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 and Edinburgh Food Festival here

 
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Crowdie Tortellini with fresh Black Pudding, Musselburgh Leeks and Pear

The recipe comes from Steven Brown - Head of Food - Earthy. During the Edinburgh Food Festival Steve used Ark of Taste products Fresh Black Pudding and Musselburgh Leeks

 
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Cranachan with Highland Crowdie 

Find out more about Cranachan and its recipe in descriptive article published in Herald 20 July 2017.

 
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Ark of Taste Musselburgh Leek Risotto with Lanark Blue

The recipe comes from members of Chef's Alliance: Carina Contini and Marcin Medregal, our guests during the Edinburgh Food Festival. The recipe includes the Ark of Taste product Musselburgh Leeks. 

 

 

 
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Barra snails with Lanark Blue cheese

Fred Berkmiller’s recipe featuring Barra Snails - Ark of Taste product.