the Genoese classic with Scottish ingredients
pasta and in sandwiches
Wild Garlic Pesto
My chef father (Christopher Trotter) made some wild garlic pesto and I fell in love with it immediately. This is a really exciting re-invention of the Genoese sauce. We think it tastes better, but we are Scottish.
INGREDIENTS : Fresh Wild Garlic (25%) Rapeseed Oil, Anster Cheese, Walnuts, Salt
Weight 300g 10.5oz. Unfortunately for some, Pesto contains nuts.
Scottish jelly made from Fıfe crab apples
red cabbage, venison, cold meats and cheese
Crab apple jelly
With an abundance of crab apples growing in the gardens of Fife, a jelly was an obvious choice for a special winter condiment. Always made from fresh crab apples this jelly is a seasonal treat.
INGREDIENTS : Sugar, crab apples (35%), fresh lemon juice
Weight 300g 10.6oz. Unfortunately our kitchen also has nuts in it.
This seasons apples with a christmas kick
left over roasts...if any!
Every christmas dad always buys a huge piece of meat to roast. Here’s a little something to go with the left overs.
INGREDIENTS : Apples (27%), Onions, Sultanas, White Wine Vinegar, Sugar, Root Ginger, Cinnamon
Weight 280g 9.8oz. Unfortunately for some, Christmas Chutney is created in a kitchen which also has nuts in it.
a scrumptious garden chutney with a spicy twist
Spicy plum and apple chutney
My parents have an old orchard of apple and plum trees. After Dad has made his cider and lots of plum crumbles, there are still plenty of luscious fruit left.