We are pleased to share with you Slow Food recipes, either cooked by our own committee or volunteers, or created by Cooks Alliance Members and friends, often featuring Ark of Taste products.

Keep cooking, keep supporting Scottish producers by using seasonal, local ingredients and check back often for new additions and inspiration for your own home recipe cookbook.

Cranachan with Highland Crowdie

Find out more about the Cranachan history and its recipe in a descriptive article published in the Herald on 20th July 2017. Herald Scotland recipe’s page. 

Cricket Brownie

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. Check recipe

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. Check recipe

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. Check recipe

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. Check recipe

Zuppa Di Cozze 

Classic Southern Italian mussel soup from Carina Contini demonstrating at our stall during Edinburgh Farmer’s Market. Read Carina’s blog and learn more about soup. Check recipe

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. Check recipe

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. Check recipe

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. Check recipe

Bircher Muesli & Scrambled Eggs

a Castle Terrace Brunch Recipe from SFE committee member Andrew Marsden. Most ingredients can be found at the Farmers’ Market. Some are featured in the Slow Food Ark of Taste. Check recipe