Meg Johnston’s Caramel Custard

Having savaged the “muscovado creme caramel” which we served in hicce, reviewed in today’s Tom Eats! I thought I would share with you the recipe from the lady who made this dish better than anyone. My mum. I’ve never cooked it, as it’s not a pud that I much care for, but I have seen…

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Hicce, London

  hicce mkt (in wolf&badger) 102 Stable Street, Coal Drops Yard, Kings Cross, London N1C 4DQ 020 3869 8200 www.hicce.co.uk The Bill Boards £4.50 – £9.00  Plates £10.00 – £28.00 | Desserts £9.00 The Score Cooking 5/10 | Service 3/5  Flavour  3.5/5 | Value 1/5 TOTAL 12.5/25  Regular readers will know of my distaste for…

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P is for … Potato

My wife laughs at me. I really don’t understand why. When I’m asked what is my favourite vegetable, there can be only one answer – today’s hero, the potato. Not only do I fail to comprehend why that’s remotely amusing, I genuinely find it difficult to see why anyone would make another choice. My grandson…

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Salade Niçoise

The short but welcome blast of summer weather has got many of us reminiscing of classic meals eaten outside, probably seeking shade from the hot Mediterranean sun. Think south of France, and you probably think about Nice. The Larousse Gastronomique will tell you that à la niçoise is simply the name given to the style…

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The Rabbit Restaurant, Marine Troon

  The Rabbit Restaurant Marine Troon 8 Crosbie Road, Troon, Ayrshire KA10 6HE 01292 314444  www.therabbitandseal.com The Bill A la carte  Starters £5.00 – £13.50  Mains £12.00 – £42.50 | Desserts £7.00 – £8.50 The Score Cooking 8.5/10 | Service 4/5  Flavour  4.5/5 | Value 4.5/5 TOTAL 21.5/25  Salmon with Fennel and Sorrel Rabbit. Why…

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There’s A Strawberry In My Soup

The strawberry season is well under way. How have your experiences been? I rate it a bit better than last year, but that’s not saying much. We’ll have to wait and see if the two warm days this week represent our entire summer. With luck the red beauties will soon get the sun on their…

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Noble Rot Mayfair, London

  Noble Rot Mayfair 5 Trebeck Street, Shepherd Market, London W1J 7LT 020 7101 6770    www.noblerot.co.uk The Bill Set Lunch  2 courses £22.00 | 3 courses £26.00 A la carte Snacks and Nibbles £4.50 – £16.00  Starters £9.00 – £16.00  Mains £28.00 – £48.00 | Desserts £9.00 – £12.00 The Score Cooking  8.5/10 |…

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Claire Macdonald’s Asparagus Timbales with Hollandaise Sauce

Asparagus bunches

Claire Macdonald Just over a year ago at the Masterchefs’ Lunch, I met one of my food heroes, Claire Macdonald. Not only is she delightful, she gave me permission to reproduce her recipes. We try to stay seasonal here, and ingredients don’t get much more seasonal than British asparagus. I’ve written about it before. As…

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Glaschu Restaurant & Bar, Glasgow

  Glaschu Restaurant & Bar 32 Royal Exchange Square, Glasgow G1 3AB 0141 248 2214    www.glaschurestaurant.co.uk The Bill Market Menu 2 courses £25.00 | 3 courses £30.00 A la carte Appetisers £3.50 – £7.00 | Starters £10.00 – £18.00  Mains £23.00 – £42.50 | Desserts £8.00 – £8.50 The Score Cooking  6/10 | Service…

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O is for… OXO

Well some Food Alphabeticals are easier than others, and time was short for today. Even the mighty Larousse Gastronomique has only 10 pages for the letter O. Despite the illustration on the left, today’s choice is not based on a favourite ingredient of mine. What I prefer to feature is something which has a bit of history,…

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Pasta with Pesto, Parmesan, Pecorino and Pistachios

This pleasantly alliterative recipe is my take on a dish which I ate at Valvona & Crolla, which was reviewed last week. It is laughably simple. Like pesto itself, you can play about with the ingredients, but if you omit any, you’d have to rename the dish, obviously. You can use any pasta you like,…

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David Bann, Edinburgh

  David Bann 56-58 St Mary’s Street, Edinburgh EH1 1SX 0131 556 5888  www.davidbann.co.uk The Bill Set Menu 2 courses £20.50 | 3 courses £25.50 A la carte Starters £5.95 – £7.45 Mains £12.25 – £15.50 Desserts £6.50 – £7.50 The Score Cooking  5.5/10 | Service 3/5  Flavour  3.5/5 | Value 4/5 TOTAL 16/25  Don’t do…

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Coronation Fare Part 2

Last week we had a wee history lesson: this week brings us up to date. Today’s recipe is for Coronation Quiche, devised by Royal Chef Mark Flanagan, apparently in consultation with the King and Queen Consort. Critics of Coronation chicken were heard to mutter that with its curry flavour it was hardly British. I can…

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Valvona & Crolla Caffè Bar & Restaurant, Edinburgh

  Valvona & Crolla Caffè Bar & Restaurant 19 Elm Row, Edinburgh EH7 5AA 0131 556 6066   www.valvonacrolla.co.uk The Bill Antipasti £7.00 – £16.00 | Panetella (Flatbread Sandwiches) £12.00  Pasta £18.00- £20.00 |  Primi Piatti £16.00 – £26.00  Dolci £4.00 – £7.00 The Score Cooking – Pasta 7/10: Other 4/10 – Average 5.5/10  Service 4/5  Flavour  4/5…

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Paesano Pizza, Glasgow

  Paesano Pizza 94 Miller Street, Glasgow G1 1DT 0141 258 5565  www.paesanopizza.co.uk The Bill Pizzas £6.90 – £11.50| Sides £3.50 – £6.50  Desserts £4.50 The Score Cooking  6/10 | Service 4/5  Flavour  4/5 | Value 5/5 TOTAL 19/25  Take recommendations from wherever, but treat those from untried sources with care. What then do you make of this…

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Coronation Fare Part 1

Now don’t start complaining that we still have a couple of weeks to go. When it comes to matters royal, the art of preparation knows no bounds. I can tell you that contingency plans for the late Queen dying in Scotland started some 15 years ago. We have only 15 days. Time to start practising.…

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Tom Eats! To Be Replaced

Impending redundancy is a nasty, invidious thing. It seeps into you and shakes your sense of self worth. Fear, generally, impacts on your well being and your capacity for logical analysis. This has never happened to me before. Shall I rage against the machine, like Ned Ludd and his fellow 19th century weavers, smashing up…

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Roasted Red Pepper and Tomato Soup

This is a variation on a recipe which I found on the internet. I’m always suspicious of those recipes  which call for luscious ripe plum tomatoes. I suspect their authors are still harbouring memories of summer holidays in Italy or Spain. I use the tinned variety. As an aside, am I alone in refusing to…

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number one, The Balmoral, Edinburgh

  number one The Balmoral, 1 Princes Street, Edinburgh EH2 2EQ 0131 557 6727    website 3MBSbzB The Bill 3 course Dinner Menu (Thu/Sun/Mon) £85 7 course Tasting Menu £115   The Score Cooking  8.5/10 | Service 5/5  Flavour  4.5/5 | Value 4.5/5 TOTAL 22.5/25  Should Chef Mathew Sherry and any of his ultra talented…

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All Rise

Making hot cross buns at the weekend, my thoughts turned to yeast. Why, I pondered apart from breads and enriched breads, (traditional buns, croissants and the like) is yeast used so little these days? I then researched it a little. I found hundreds of recipes using the stuff. Back to the drawing board. So instead…

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