This was a stunning wedding we did September time in the highlands. It was amazing, the couple love Scotland and the outdoors, and they had some fantastic weather.
We foraged and decorated the canapés accordingly.

The marquee was understated and beautiful.  Lots of moss, greenery and natural wood.  As well as thoughtful personal touches from everyone involved.

The guests even did a bit of foraging for chanterelles!  So they featured on the menu too.

We wish them all the best and thank you for using us at Depends on the Day

This year I cooked for some of my favourite clients. There was a family of 18 to feed over 2 days. A 12kg turkey did a great job and provided left overs.

I took off the legs and deboned them, cut the crown off so we could make an amazing stock with the bones for lots of gravy!

Then of course we needed the essential controversial vegetables..

And these cheese straws were a winner at the Boxing Day shoot lunch.

All the cooking done, I am settling in to read one of my Christmas presents.
We hope you all had a lovely festive season!

One of the canapés served was hot and spicy for a winter night.
Crunchy Thai salad served in spoons.

They chose sharing platters as a starter, served on banana leaves.
Fishcakes, prawns and a green mango salsa.

Followed by beef massam.
Then lemon tart with candied lime leaf and green tea ice cream.

We have recently been cooking for some vegans.
It was a fantastic opportunity to explore the different textures, colours and flavours needed to make up a meal.
Above is a poke bowl full of seasonal vegetables, seaweeds and various pulses. Served with a ginger miso dressing.
Below was my favourite. A chocolate tofu pot with raspberries, pomegranate and lemon balm.

Game season is in full swing now. I have been lucky enough to cook some of the scarce grouse this year.
Served with parsnip crisps, bread sauce and crispy potato cake.

Then to try something different I have been experimenting with game pasta. These tortelloni got dressed with truffle butter, Parmesan and crunchy crumbs.

The season is over but here are some photos from when the brief Scottish asparagus season was at its peak in May.

Asparagus frittata with mint and Parmesan and an asparagus pastry with herbs and cream cheese.

This week we served up these homemade beetroot falafel. Topped with guacamole and pickled candy beetroot.
Healthy, fresh and colourful.