An Edible Voyage

November 2020 For all things smoked, you can't miss the Ullapool Smokehouse, a traditional smokery in the fishing village of Ullapool.  Using just salmon, salt and smoke, will you opt for malt whisky cold smoked salmon or heather honey hot roast salmon?  Whichever you go for, you'll be assured the highest quality combined with the distinctive flavours of Scotland.  For cheese lovers, I also highly recommend the very moorish oak smoked mature Scottish cheese. Find Ullapool Smokehouse on the edge of the town in the Morefield industrial estate.

April 2019 Since discovering how easy it is to make no churn ice cream - just whipped cream, condensed milk and whatever flavouring you desire, I've had a lot of fun trying out new creations, including this Easter Special.  A hot cross bun, broken in to small pieces and soaked with some extra raisins in whisky, folded in to the ice cream base with a little extra mixed spice, and then served in a toasted hot cross bun.  The warmth of the bun works wonderfully with the cold ice cream, and you get the texture of a hot cross bun, with an intensified flavour coming through from the ice cream.  A definite Easter success!   

April 2020 Sometimes I just crave a good, humble banana bread.  During lockdown, 'normal' flour has been difficult to get hold of so I branched out and used wholemeal spelt flour.  To make it a little more gilt free, I replaced butter with coconut oil, and sugar with honey.  A lovely, nutty flavour but a little dry, I decided to jazz it up and turn it in to an exciting brunch.  Firstly piercing holes in the banana bread and pouring over a simple sugar syrup, before slicing, toasting and topping with coconut cream, whisky caramelised banana, cocoa nibs and a drizzle of honey.  Moist, creamy, crunchy and sweet, with a little kick of whisky, all at the the same time.  A decadent brunch!