Recipe: Cullen Skink

An easy, comforting soup, perfect for January nights or a Burns Night Starter.

Time: 35 mins Serves: 4

25g Butter
150g Diced onion
250g Diced potato (1cm approx)
300ml Water
250g Smoked haddock
250ml Milk (ideally full-fat)
2 tsp Chopped chives or parsley

● Melt butter in a saucepan over a medium heat, add onion and fry gently until transparent, do not brown.
● Add potatoes and water and boil; simmer for 8-12 mins
● In another pan place haddock and milk and poach gently for 5 minutes on a medium heat.
● Remove fish from the milk and flake into large pieces.
● Add flaked fish and milk into the pan with potatoes and onions, cook a further 5 minutes.
● Season to taste and add chopped herbs.
● Serve with warm crusty bread.

Recipe: Pan-fried sprouts with pancetta

Pancetta and sprouts pair beautifully together with this easy, 3 ingredient seasonal recipe.

Time: 30 mins
Serves: 8

Ingredients (all available to purchase in our food hall)
Channel Farm Brussels sprouts 900g
Olive oil 2 tbsp
Brindisa pancetta, cubed 250g

● Remove outer leaves from the sprouts, trim the bottoms, cut in half through the base.
● Boil a large pan of lightly salted water and prepare a large bowl of iced water.
● Blanch the sprouts for 2 minutes or until just tender. Drain, then put into the iced water. Chill for 15 minutes until cold, then drain again.
● Heat the olive oil in a large frying pan and sauté the pancetta until crisp then add the sprouts and sauté until golden.

Recipe: Channel Farm Kale Crisps

Our location, in the heart of Kinross-shire, has high-rainfall, a south-facing aspect, cool summer temperatures at 400′ above sea-level. In other words, the perfect conditions for vegetable farming. This recipe is perfect for showcasing our delicious kale with just a little bit of seasoning and a hot oven!

Serves: 2 as snack, takes approx 25 minutes to make

● ½ tsp sea salt, finely ground
● ½ tsp sweet smoked paprika
● pinch cayenne pepper
● 175g Channel Farm Kale
● 1½ tbsp olive oil


  1. Preheat the oven to 180˚C, gas mark 4.
  2. Rinse and drain the kale, patting dry with kitchen paper. Remove any tough stalks and tear the leaves into 4-5cm pieces.
  3. Transfer to a large mixing bowl; add oil and seasonings. Mix well, ensuring every leaf is coated.
  4. Spread the kale out on a large baking trays (if it’s too tightly packed, it won’t go crispy so give it plenty of space).
  5. Bake for 10 minutes, or until the leaves are crispy, turning halfway through. Leave to cool before serving.

Recipe: Red Pepper Hummus & Roast Cauliflower

Recipe: Red Pepper Hummus & Roast Cauliflower
By Head Chef Brian Padmore


For the hummus

  • 1 Red Pepper
  • 1 Clove Garlic
  • ½ Lemon (Zest & Juice)
  • 1 tsp Tahini (Optional)
  • 2 tsp Fresh Coriander (Chopped)
  • Extra Virgin Olive Oil

For the Cauliflower

  • 1 Cauliflower
  • Curry or nut oil of your choice


Cut and de-seed pepper, place on a roasting tin and roast in the oven @180°C until blistered and beginning to blacken.

Place pepper, garlic, lemon zest & juice, tahini and coriander in a blender and slowly add olive oil until the mixture becomes a smooth paste. Season to taste and put to one side to cool.

Cut the cauliflower into florets and liberally cover in the oil of your choice (curry or nut, or plain olive oil), add seasoning and roast in the oven for 10-15 minutes at 180°C until slightly caramelised.

Serve cauliflower warm and hummus at room temperature. Serve with any selection of fresh salad, flatbreads and dukkah.