A recipe gracefully provided and cooked live at the market by Peter Mountford-Smith, Slow Food Edinburgh board member. Ingredients: Batter…
Ingredients (6 servings): 400-500g kippers* meat 1 small red onion (minced) 80-100g butter 3-4 spoons of kombucha brine (or juice of 1…
A recipe gracefully provided and cooked live at the market by Federica Rigoselli, Slow Food Edinburgh board member. Ingredients (2…
(a River Cottage recipe, cooked by our own board member, Andrew Marsden) Ingredients 1Kg diced pumpkin 500G diced, peeled onions…
Ingredients (for filling): 500g pumpkin (for this particular pie, a Hokkaido pumpkin was used, however, any leftover, carved pumpkin will…