Chefs
Claire Macdonald
It is easy to see why the enthusiastic Baroness Claire Macdonald is referred to as 'the cook for all seasons'.
Claire is passionate about seasonal foods and believes in supporting local producers by buying quality affordable produce and cooking it simply but deliciously, as demonstrated in her recipes from her UKTV Food series, Seasonally Scottish.
Based in Kinloch on the Isle of Skye, Claire believes the finest food in the world is located right on her doorstep, in bonnie Scotland. Claire's kitchen is at Kinloch Lodge, the home which she and her husband Godfrey have run as a hotel for over thirty years.
As well as being a published author and regular newspaper columnist, Claire travels all over the world giving cooking demonstrations and extolling Scotland's delicious foods!
Visit her website to find out more about Claire Macdonald and her range of products and services.
Books
The Claire Macdonald Cookbook
, Bantam Press, 1997
Seasonal Cooking
, Corgi Adult, 1998
Simply Seasonal
, Bantam Press, 2001
Fish
, Bantam Press, 2006
Celebrations
, Birlinn Ltd, 2007
Based in Kinloch on the Isle of Skye, Claire believes the finest food in the world is located right on her doorstep, in bonnie Scotland. Claire's kitchen is at Kinloch Lodge, the home which she and her husband Godfrey have run as a hotel for over thirty years.
As well as being a published author and regular newspaper columnist, Claire travels all over the world giving cooking demonstrations and extolling Scotland's delicious foods!
Visit her website to find out more about Claire Macdonald and her range of products and services.
Books
The Claire Macdonald Cookbook
, Bantam Press, 1997
Seasonal Cooking
, Corgi Adult, 1998
Simply Seasonal
, Bantam Press, 2001
Fish
, Bantam Press, 2006
Celebrations
, Birlinn Ltd, 2007
- Baked dark chocolate puddings with chilled vanilla whipped cream
- Baked pear and walnut ginger bread pudding with crème fraiche
- Beetroot and orange soup with dill cream
- Blackcurrant and apple mint mousse with blackcurrant leaf water ice
- Blue cheese mousse with pear and pecan nut vinaigrette
- Braised lamb shanks with puy lentils and pickled lemons
- Brown bread ice cream with summer fruits compote
- Carrot timbales with chive and lemon sauce
- Cherry and chocolate meringue gateau
- Dark chocolate mousse cake
- Fillet of cod baked with roasted aubergines and shallots with aioli
- Fish pie
- Game terrine with cumberland jelly
- Herb crepes with smoked salmon, crème fraiche and cucumber
- Leek and goat's cheese tart with walnut pastry
- Lemon cream rice with rhubarb and orange compote
- Orange roulade
- Orange, grape and ginger jellies
- Osso bucco-style venison shin with gremolata rice
- Oxtail stew
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