Another recipe of mine in the Guardian’s Cook on 4th May! With the brief being “local”, I really wished to try and champion Scottish produce.
Here’s the short article:
Since I moved to Scotland and tasted this seasonal dessert, I’m in love with it. All ingredients are local and complement each other perfectly. I’ve modified the traditional recipe slightly by adding another local Scottish speciality, crowdie cheese, in order to give the cream texture and acidity. This dessert is best after a walk in the hills and using wild raspberries collected by hand!
- 60g Pinhead oatmeal
- 200ml Double cream
- 50g Crowdie cheese2-3 tbsp Malt whiskey
- 4 tbsp Scottish heather honey
- 300g Raspberries