Win an overnight stay with champagne at the Market Street Hotel
Situated in the heart of Edinburgh,Market Street Hotel, which opened in August last year, features 98 urban boutique rooms, with prices starting from £170 per
Author : Foodies
Foodies Magazine is Scotland's monthly food and drink magazine, packed with packed with inspirational recipes, celebrity chef interviews, all the latest news from the world of food and drink, restaurant reviews and new openings, competitions and offer, seasonal inspiration, whats on guide and home interiors.
Recipes: Jack Monroe’s Vegan
Best known for her low-cost recipes that cost pennies per portion, Jack Monroe has embraced veganism and hopes to tempt meat-eaters into a healthier, cheaper
Jack Monroe’s vegan Jack Reuben
I’ve eaten a lot of salt beef sandwiches in my life: fat heavy numbers from Baker Street cafes that I could barely get my sizeable
Jack Monroe’s vegan chilli non carne
A good chilli recipe is essential for feeding a crowd, for slinging a pile of stuff into a pot or slow cooker and forgetting about
Jack Monroe’s vegan Biscoff ice cream
Of all of the hundreds, if not thousands, of dishes I have made for Small Boy and Mrs J, both of them instantly declared this
Recipes: Tom Kerridge’s Lose Weight and Get Fit
When Tom Kerridge found his weight-loss journey flagging, he turned to new ingredients and new ideas to help him find his fire again Five years
Tom Kerridge’s chilli avocado toast
We all know that avocado on toast is one of the most popular breakfasts – it’s been around for some years now – but adding
Tom Kerridge’s monkfish and coconut curry
Monkfish is a robust, meaty fish that’s great in a curry as it holds its own well with complex spices. Red lentils and coconut provide
Tom Kerridge’s Malaysian-style beef curry
Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry. Give it a try to make
Chef Q&A: Conor Toomey of Condita
Condita burst onto the Edinburgh dining scene in 2018, a passion project from owner and wine expert Mark Slaney and head chef Conor Toomey. We