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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
Seasonal Cooking
Simply Seasonal
Fish
Celebrations
- Pea, apple and mint soup
- Pork fillet tonnato
- Pork fillet tonnato
- Pork fillets with apples, cider and cream
- Potted crab
- Raspberry and hazelnut tart
- Red fish stew
- Rich dark chocolate and roasted hazelnut cake
- Roast aubergine and red onion mousse with black olive relish
- Roast pheasant, game chips and bread sauce with mushroom and Madeira sauce
- Roast rack of lamb with pinhead oatmeal crust
- Seared scallops with jerusalem artichoke risotto
- Smoked chicken and avocado terrine
- Smoked haddock stew with shallots, spinach and saffron
- Spiced panna cotta with apples and raisins
- Spicy courgette fritters with tomato and chive mayonnaise
- Spicy tomato soup with avocado cream
- Strawberry, lemon and elderflower parfait
- Sweet potato, lime and ginger soup
- Venison braised with beetroot
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