Servess two people.

2 Hand fulls of either Scotch poridge oats or oatmeal.
Water
Salt to taste
Brown suger
Spiral of Local honey
Dash of Whisky
Spiral of cream

Cover the oats or oatmeal with water and salt to taste to nearly boiling and just keep stiring until cooked, you may have to add more water keeping the consistancy smooth.

Preperation.
Pour into heated bowls,  top first with brown suger, then a spiral of honey, cap of whisky, and then spital of cream. Eat.

Simply delicious.

I loved making this with my mother when growing up, best part hoovering the hedgerows with my basket that was handed to me and sent out to forage the hedgerows. Being in wales however instead of the red and black currents we used Whinberries gathered from the sugar loaf mountain in Wales.

Ingredients
300g of raspberries
225g of blackberries
100g of redcurrants
400g of strawberries
140g of golden caster sugar
400g of brioche loaf
whipped cream to serve

I love this salad as it looks beautiful and its stunningly tasty. Where is the meat?
NUTRITIONAL NUGGET Puy lentils are a great source of zinc and magnesium, to support you in stressful times. Puy lentils are a great source of vegetarian proteinThe cells of your body need protein for growth, maintenance and repair. Protein is also vital for the production of antibodies to fight illnesses, and is the main nutrient which keeps your hair shiny, nails strong, and skin glowing. When people think of protein, they usually think of animal protein. However animal protein (especially red meat) is high in saturated fat which can increase your cholesterol levels, and excessive consumption may eventually lead to health issues in the future (ie. heart attack, stroke, narrowed arteries). You don’t have to be a vegetarian to benefit from including a healthy non-animal protein source in your diet at least once a week, such as Puy lentils.


SERVES 4
4 tbsp olive oil
1tbsp agave syrup
1 tbsp balsamic vinegar
4 ripe pears halved
60g Puy Lentils or two hand fulls.
1 vine of baby tomatoes
40g of flaked almonds
2 spring onions thinly sliced
1/4 teaspoon of red chilli or one fresh.
Juice of half a lemon
120g of fennel leaf fresh from the garden if possible.

Place 4 tablespoons of the olive oil in with the agave syrup and balsamic vinegar in a shallow pan, add the pear and half-cover the pan with a lid.  Simmer frequently to make  sure there is enough liquid, adding water a tablespoon at a time if necessary.

Meanwhile, place the Puy lentils in a pan, cover with plenty of cold water, bring to the boil, then simmer for 20-25 minutes, until al dente, cook longer if you prefer them softer. Drain and set aside.

Preheat the oven to 160 degrees C 325 Faran-hight/ gas mark 3.  Place the tomatoes still on the vine on a baking tray and bake for 15 minutes, or until the skins soften and start to split.

Put the plaked or whole almonds, spring onions and chilli in a bowl, add the lentils, the remaining olive oil and the lemon juice and toss gently.

To serve, arrange the fennel leaves and oriental greens on a dish pile the lentils on top with the pears with its juices and vine tomatoes.

Two weeks ago my body rejected coffee.  A favored addiction was being confronted. Amazingly the transition was met effortlessly knowing that to continue was putting more pressure on my system and showed itself up with red cheeks after each cup.  In February 2016 I was in Hawaii and I met a beautiful woman who fortuitously introduced me to this recipe.

How to make morning glory.

Table-spoon of Dandy-blend (Amazon) or local health food shop.
1 Teaspoon of Organic Maca powder
1/2 Teaspoon of Super-Cacao
1 Teaspoon of coconut virgin oil
1 teaspoon of Manuka honey (if you like it sweet)
Splash of milk (alternative)

Place all in a blender turn up high - low - high. A frothy delicious dream.
P.s. you can add Cinnamon or Cayenne as an added taste.

Red lentils are a rich source of both high-quality protein and high-quality carbohydrates. The protein in red lentils is almost complete; if you add a grain to one of your meals the same day, your body will have all the essential amino acids it needs to make new proteins. The carbohydrates found in lentils trickle into your bloodstream (never surging or producing high levels of insulin), allowing adequate amounts of glucose to enter the blood slowly and giving you sustained energy while supporting a healthy weight-management plan.

Makes one loaf pan.
Serves 4 to 6
Prep time: 35 minutes.
1¼ cups red lentils
1 small onions grated
1 clove garlic
2 tablespoons hemp oil
1 Desert spoon of coconut cream
1/2  hand full of desiccated coconut
1 teaspoon of coriander
1 teaspoon salt & pepper to taste
1 Teaspoon of paprika
1 teaspoon cider vinegar
Juice of a small lemon
1 Grated red pepper

For garnish:
½ cup roasted red peppers
½ cup mixed Greek olives
Chopped parsley
Wash lentils. In a large sauté pan, sauté onions and garlic in olive oil. Add lentils, water, and herbs. Bring to a boil, then cover and simmer. When lentils are soft (after about 20 minutes), add salt, lemon, red pepper and herbs. Stir until well combined. Stir in coconut and turn off heat. Stir altogeather for 15 minutes. Garnish with roasted red peppers and olives, and serve immediately, or refrigerate and serve cold with oatcakes or sour dough bread.

I went for a walk up the back following the stream up to beneath the forest tree line behind the croft.  The views are great and always so refreshing to the senses. As I walked I ambled along side the sheep trails to find these fat white fungi known as 'Puff balls',  as a child they were a delight when they had passed there best...one good side kick and the mushroom opened to the most fantastic toxic green that danced  from its walled leathery confine.  
However get them young enough and they have pure white flesh with a good bounce to the touch.   

I decided to have them on seedy bread that I got from the local deli in Comrie.  I mashed up an advocado,  seasoned it with salt, pepper and squirt of lemon and spread it on the now toast.  I sliced and fried the puff balls in butter and garlic until golden and lay them on top.  Simply delicious.    

Cant beet a yummy pie...children galloped this one down and came back for seconds.  Goal achieved. I used to make a tomato and basel tart in the early days of growing Monachyle Mhor Hotel with my mother before Tom Lewis took the reigns and I headed to art school in London.  Being my mothers eyes as she lost hers husband and two other sons to feed we  devoured cook books together creating what ever took are fancy and what was in the larder! And so this recipe is a close friend just changing the ingredients to suit the season. Hard to fail, loyal dish that make family and friends want to come again!

1. To make the pastry put all the ingredients in a bowl and rub the fat into the flour moving it through the fingers gently until it starts to make breadcrumbs.  Gradually add 3 tablespoon of cold water and stir with a knife until it starts to clump into large crumbs.  Use your hands to bring it all together and do not over work it.

2. Roll out the pastry thinly on a floured surface.  Line a tart dish about 24 com/91/2 inches in diameter, leaving some pastry overhanging.  Prick the pastry all over with a fork and put it in the freezer for 20 minutes.  9If you are using a ceramic dish,  put it into the fridge for about 30 minutes)

2. Preheat the oven to 200 C 400 F / Gas mark 6.  The great thing if you freeze or get the pastry very chilled you can put it straight into the oven with out having to bake it grind for 15 mins until slightly coloured.

4. Meanwhile, to make the filling,  melt the butter in a large saucepan over a low-medium heat.  Add the sliced onions (the more they make you cry the better quality they are)  and season quite generously with salt,  to help draw out the moisture.  Continue to cook,  string occasionally,  for about 30 mins or until the onions have complete collapsed, are soft, golden and quite sweet.  Test them before you stop cooking to check they have absolutely no 'bite' left in them.  Add the shredded garlic leaves,  stir briefly so they wilt, then remove the pan from the heat.

5. Beat the eggs lightly in a bowl.  Add the cream and season with salt, pepper and nutmeg to taste.  Pour this over the onions and stir everything together.  Tip the custard into the pastry shell and tearing apart the goats cheese leaving blobs in the mix.

6.  Bake the filled tart for 30-35 minutes,  until the custard is risen round the edges but not in the centre of the tart - it should be almost set.  Leave to cool for 15 minutes or so before serving with a crisp green salad.

One of the things I look forward to in late Spring through to summer is a continuous supply a Wild Garlic to make into a Pesto. It is a wonderful standby and can be kept in the fridge and slung into soups and dressings to jazz them up.  It also makes a good sauce over gnocchi and pasta.  Loverly on Grilled or barbecued new lamb.  As a snack spread the pesto generously over home-made oat cakes. 

 For some of the ingredients  like pine nuts (why are they so expensive because you can harvest them only every six year) and Parmesan cheese from the little independent Deli in Comrie just a few more miles down the road from the Ramsden crop.  A strong coffee normally is added to the bill  This pesto is simple to make and fun to find. 

Wild Garlic Pesto
70g/2 1/2oz wild garlic leaves
50g/1 3/4oz of pine nuts
13/4 oz of Fresh Parmesan cheese
Juice of half a lemon
6-7tbsp of olive oil and enough to cover when stored
Salt and Pepper

1.  Heat the oven to 100% to sterilise your jar or jars for about 10 minutes. Remove from the oven and allow to cool.
2. Put the wild garlic, pine nuts, Parmesan and lemon in a food processor and blitz for a few seconds.  Then blitz again gently adding the oil until you get a texture and consistency that you enjoy.  Season to taste and then pour into your sterilised jar and cover with a little more olive oil, put the lid on and it can be stored in the fridge up to two weeks.