Hello bloggers i am very sorry at the lack of blogging but been very busy off late and i forgot the rest of the time!!

Firstly I would like to start by offering a 3 course dinner inc Canapes from now till end of December exc Xmas Day and New Years Eve and the stipulation is it will be the menu shown only!! And the menu is...... Cured Salmon and Mackeral with apple remoulade, beetroot crisps.baby leek salad and Wasabi Dressing

then for Main course a plate of Pork (Puddledub) to include the loin , confit of belly, cannelloni of cheek and pigs ear scratchings with cider braised fondant potato, braised root vegetables finished with honey and sage jus then for dessert..................Banana and caramel parfait with pecan tuile and star anise poached pear........all this cooked in your home with waitress service and kitchen left clean for £25 per head yes only£25!!! MINIMUM DINERS 6 persons. So phone Raymond on 07743 937178 and ask for details.

Well its winter time now so cooking makes for nice hearty stews and casseroles which can all be thrown in a pot or slow cooker and left to braise with lots of root veg and mash!!

Have you not tried tastier and cheaper cuts of meat bonless chicken thighs,ox cheek,pigs cheek,shin of beef etc! if you have trouble locating these cuts send me an e.mail and i will tell you where you can get them.

Well i went on a wild mushroom foray in October around Dunnikier Park and we found an interesting selection of funghi though not many were edible some could even kill!! But thankfully we went on an organised trip with a knowledgeable guide. Next trip is around Spring and it will include flowers, berries and other edible plants check the greener Kirkcaldy website and find out more.

Before i give you a recipe to try i would like to mention my wife and i went to Ondine restaurant in Edinburgh in September which is a fish restaurant situated of the Royal Mile opposite Deacon Brodies...the pub that i'm sure most people visiting Edinburgh have been to and to let you know it was fantastic!! quality fresh and sustainable fish cooked to perfection don't worry there is a meat dish starter and main for those who have yet to get round to trying fish by the way its the best duck liver parfait i have eaten and i've had a few...try it you won't be dissapointed!! Oh and belated congratulations to my friend and colleague Joe Queen who in July took over as Excecutive Chef of the Hilton Hotel Glasgow...nice we plug there chef!!!

Here we go then with Baked coconut cream,caramelised fruits and vanilla ice cream

6oz of caster sugar
2 eggs plus 2 egg yolks
18floz coconut milk and vanilla to taste

Method:

Make a custard by boiling coconut milk whisking eggs egg yolks and sugar.
Add milk onto eggs mix well strain then pour mixture into moulds of your choice i.e ramekins etc. then place in a tray half filled with water and bake at 130c or gas 1 for half and hour or till slightly wobbly...cool down. Then slice some apple pear and banana dust heavily with icing sugar and blast under a hot grill or alternatively throw..gently in a pan of carmelised sugar to accompany with your set and cooled coconut cream and serve with a good quality vanilla ice cream....mmmmm delicious!

Happy cooking and i will try and blog soon.