Daily Menu

Sweet potato Tatin with a sea salt caramel

Sweet potato tart tatin,

Sweet Potato confit tarts,Burnt marshmallow,candied chiles covered in Dark bitter Chocolate

our sweet for the weekend…recipe and photo pending

Sweet Potato confit Tart Tatin,with a Muscovado&Seasalt Caramel, Candied Chile covered in Dark Bitter Chocolate and Burnt Marshmallow

Sweet Potato-2 big potato
Muscovado Sugar-300grms
Butter( Unsalted)-240grms
Sea Salt Flakes- a pinch
Brown Sugar
little water
Chiles ( Red)-5 red chiles,fat, shinny and deseeded, deveined and cut into fine strips
Puff pastry-1 block enough for covering a 12 unit muffin tray
Dark Bitter Chocolate( ideally 80% pure chocolate)-1 bar,melted in a Baine Marie
White Marshmallows- little ones enough to cover all tarts

Place sweet potato in oven at 220C until skin loosens from flesh-20 mins.Take out oven, let cool and peel.Place in pot, where you have previously melted the sugar with the butter, cook in slow heat for 20 mins.Cut in thick slices and fill bottoms of muffin tray with them, let cool.
Add the caramel that was left in the pot where you confited the sweet potato, to the muffin tray covering the slices of Sweet Potato.
Add to each a pinch of sea salt flakes let cool.
Cut rounds of puff pastry, cover the muffin tray holes with them, brush eggwash over the pastry and cook for 20 mins at 200C, take out when golden.
Cover with heavy tray and turn, let cool.
In different pot, make a caramel with brown sugar( use 300 grams of sugar and a bit of water to make a caramel),infuse the chile strips until they turn translucent.Take them out of pot and place in a wire mesh to cool and dry.
Reserve this caramel to decorate plate later on.( it will taste of chiles but will not be hot).
Once chile strips are dry, dip them in the melted Dark bitter chocolate and let to air dry.
The chile srtips can be made in advance and dried in oven at 60C overnight.
To serve: Cover the tarts with Marshmallows, place in oven or under grill until marshmallows are puffed and golden with a bit of burnt.
Garnish with the candied chile&chocolate strips, and spoon on plate a bit of chocolate and the chile syrup
Copyright-@Justlovefood Leith,2012


Leith, Edinburgh

Justlovefood Leith ‏@Justlovefood

Oak Smoked Pulled Pork,braised in Heather Ale,Red Cabbage&Apple&Cherries, Pickle,Duck Mayo,Crackling strips,dipping gravy!Weekend Special 😉



I whole Pork Shoulder from a reputable pig( out bred, fed nice food, Happy), rolled and deboned.( ask your Butcher to do this for you).It will need to have been soaked in Brine for at least 12 hours, and then left to dry completely before smoking.

Smoke it for 12 hours in a hot smoker, use Oak.If you do not have a smoker, ask your nearest Smokehouse to do this for you, or your butcher.

Braising in Heather Ale :

Get the Legendery Froach Heather Ale from

You will need 3 Bottles

6 white onions-sliced unpeeled to cover deep tray where you will place your pig on( Bed)

6 spring onion ends

3 red chilies or green (use them whole)

3 Bulbs of Garlic ( whole)

Spoonful Coriander seeds

Spoonful Fennel seeds

Spoonful black peppercorns

3 Bay leaves

Place all ingredients on tray , on top of bed of Onions, then place Pig and add the three bottles of Heather Ale.

Cover tray with all ingredients with double Tin foil,close and place in hot oven at 180 C, for 7 to 8 hours.

Remove pig from tray, place aside.When cool a bit , clingfilm it and put in fridge for next day.

Pass the gravy through fine sieve and let cool outside, when cool place in fridge until next day, when you will remove the layer of fat from the top, and be left with a jelly that will become your gravy.( The dipping Gravy ).

Red Cabbage with Apple and cherries:


1 Red Cabbage, shredded

100 grams of dried cherries

1 big Bramley Apple ( or any Apple, ideal Green)

2 big spoon fulls of Golden Syrup

1 white onion cut into chunky squares

Sea salt flakes ( we love Maldon)

Freshly ground Black pepper ( you could also use Pink pepper)

Rose Balsamic ( Red wine vinegar is a good substitute)

Scottish Rapeseed oil

How to make;

Saute onions in oil, season with salt and pepper, add diced Bramley Apple, saute.

When all is a bit soft , add cherries and cabbage, cook for 2 minutes, then add a big splash of the rose balsamic.Cook for about 20 minutes on medium to low heat. Stir occasionally.

Try for seasoning, and add more to your liking, you want to get a good balance between salt and sweet. not too sweet, not too salty.

The cabbage must still retain a little crunch and bite, not be soggy.


Cut Pig in thick slices, take string off it.Cut off the Skin and set aside.( this will be your crackling) and place the portion, or portions in a deep tray, cover with the jelly and heat in oven 220C, until it reaches over 85C.Serve

Slice the skin in very fine strips , and cook in at same time as pig portion, but in a different tray.

When you can shake the strips of the tray, they are ready. Remove from oven, season and plate.

Heat up portion of cabbage in separate tray in oven as well.when hot, plate.

Serve in an artisan bun, or on top of mash potato, garnish with salad and green pickled tomato or any pickle of your liking.Serve the gravy on the side to dip



Oak Smoked Pulled Pork in a bun

Oak Smoked Pulled PorkCopyright@Justlovefood Leith 2012 

will be posting recipe soon ….! oh and photo if we can shoot a goodone !Thanks Heather

Recipe 4 to 5 servings

Heather Ale bottle

A whole oxtail

3 grouse breasts

300 grams of Chanterelles

Black truffle carpaccio

Duck eggs

Smoked Garlic


Bay leaves


Sea salt flakes

Bunch of Watercress

Bunch of Wild Rocket

Bunch of spring onion stalks

Plumed white onions ( 4 small ones)

Hog jellied stock ( you will get this jelly from the 12 Hour Oak smoked Pork, that was braised for 7 hours in Heather Ale,garlic, white onions,2 chiles,spring onion stalks, fennel seeds,Coriander seeds,peppercorns,bay leaves.Do Not add salt)

Cook it like this:

In hot pan with oil of your liking ( we used Scottish rapeseed oil), sear the ox tail pieces and season them well with salt and pepper.

In a pot, add oil, ground black pepper ,2 bay leaves, some thyme sprigs, smoked garlic and saute the plumed onions.Add the seared oxtail and the scraped grits from the pan( you should dilute this with boiling water).

Cover with cold water and bring to boiling temperature, once it is boiling, reduce gas and add the watercress, rocket and srping onion stalks, also add the Heather ale and a nip of good Cognac ( we used Courvoisier reserve). Simmer until the meat falls of the bone.-around after 4 to 5 hours.

Take out the meat and place in a different pot, where you will saute more plumed onions, and the Chanterelle mushrooms, with good seasoning.

Pass the stock from where you cooked the oxtail through fine sieve, and add it to your new pot with the chanterelles.

Add the Grouse cut in strips ( sear grouse breasts first in a pan and season)to the soup and also the Smoked gravy.

Simmer for 45mins or an hour,until grouse is tender

Serve in an old fashioned soup plate, top with a Poached Duck egg, truffle carpaccio and black pepper. Spelt &Honey bread slice and good butter.


Copyright@Justlovefood Leith 2012



Seared Grouse,Balckberry & Honey & Thyme Tarte Tatin and Heather Ale shot,our Bird Season salad today

For the bird You will need:

A Grouse Breast ( one per serving)

Dry cured Streaky Bacon( One rasher per serving)

Sea salt flakes and freshly ground pepper

Organic Rapeseed oil

Heat up your pan hot, almost smoking but not quite, add oil,place the breast skin side down and count until 10, then turn and do the same. Turn again and season to taste, turn again and season the other side.( Do not season before searing ).

Grill the bacon until  almost crispy, and wrap around breast.

Place in tray in hot oven around a minute, take out and let rest for a little.This gives you time to plate and cook the other ingredients.

For the Blackberry Tart tatin you will need:

Puff pastry ( bought or you could make your own )


Lemon thyme

Honey of your liking

A muffin tin


Butter the insides of the muffin tin with butter, place the blackberries standing side to side, make sure they are quite compressed together. Add fresh thyme leaves, then add a spoon of honey and cover with a fitting round of puff pastry. Tuck all the sides of the pastry into the tin. Egg wash and bake for 20 minutes at 200 C ( Fan assisted oven) or 220C normal oven.

Let cool a bit, cover with flat tray and turn. This can be quite messy because it cooks very juicy. I like covering the tin with tight cling film , and then turning them.

Decorate with sprig of fresh thyme.

To serve:

Cook some kale& watercress in a pan with butter, sea salt, pepper and squeeze of lime.

It will be ready when it is wilted and soft , but with a bit of crunch. Squeeze the kale of its juices and make a rough ball.

Place on warm plate like a little ball, place the Grouse on it, garnish with some watercress,across it place the tatin and serve with a side dish of roasted beetroot wedges and roasted radishes, all seasoned well and a sprinkle of chives.

And do not forget the shot of Heather Ale to accompany the dish !

Copyright@Justlovefood Leith 2012


Shetland Smoked Salmon&Samphire&Herbs&Crowdie potato tatins, Duck egg & lime mayo, seasonal leaves, our fishy option today.


Smoked salmon slices


Chopped chives

Spring onion, sliced finely in diagonal

Parsley leaves( not chopped, but whole).

Waxy potatos simply boiled,peeled and crushed



Sea salt flakes

Freshly ground pepper


Line a muffin tin with butter

Cover with smoked salmon slices to the brim, add the potato mix( potato, all herbs, Crowdie cheese ,the samphireand season to taste).Overlap the ends of the salmon slices.

Top with a round of puffpastry ( you can make your own, but a ready made works as well).Make sure to tug in the ends of the pastry all around the edge of the tin

Egg wash it and bake at 220 C for 20 minutes.

Take out of oven and let rest a bit , like 5 minutes and then turn by placing a plate or board before turning so they do not crumble.

Serve with seasonal salad, a nice mayo of your liking and some Keta and wedge of lime or lemon.

We made a Samphire Butter with white balsamic and squeeze of one lime to go with it today:

Simmer in a pot the Samphire,some parsley stalks and coriander stalks with butter, freshly ground pepper, add just a splash of white balsamic,and squeeze of one lime and cook for about 5 to 7  minutes until tender, blitz and pass through a fine sieve, let cool and ready to serve.

Copyright@Justlovefood Leith 2012