Skye McAlpine is an accomplished food writer who contributes a recipe column for The Sunday Times, writes The Dolce Vita Diaries Substack, and has authored cookbooks including A Table in Venice. She ...

Brrr, I'm sure we're all despising this seasonal bitterly cold spell, but then we're not plump, pink langoustines that thrive on burrowing in mud flats for five to 25 years in the depths of distinctly ...

IT is extraordinary what delights Scotland has to offer at this time of year. Apart from shellfish - and the oyster season proper is starting soon - the mushroom industry continues to grow, with both ...

Langoustine is often called one of the "most important commercial crustaceans in Europe". Considered a delicacy, its rich and juicy flesh also offers various health benefits. If you visit any top ...

We're all familiar with lobsters, but you would be forgiven if you had some questions about langoustines, starting with, "What the heck are they?" The langoustine, otherwise known as the Norway ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Once you’ve eaten ...

For this creamy Croatian risotto, Top Chef winner and Spiaggia executive chef Joe Flamm was inspired by a dish from Gverovic-Orsan, a seafood restaurant on the Adriatic Sea. Squid ink provides dark ...

A friend was describing a meal at one of his favourite restaurants, Da Fiore in Venice. In particular, he was waxing lyrical about scampi nostrani arrotolati e rosolati nel lardo di cinta senese: ...

Langoustines and peas make for a particularly joyous plate – pastel pinks and whites are gorgeous with pea green, the sweet taste of each accentuating that of the other. Peas start to come as morels ...

Stevie Parle's poached langoustines with hot and sweet dipping sauce, a light picnic snack for a summer's day. • In a large pan of salted water, boil the live langoustines for three minutes, then lay ...

This seafood salad is an indulgent but incredibly simple supper Scrub 350g of small potatoes then cook them, in their skins, in deep, lightly salted boiling water for about 15 minutes until tender.

IN THE Kitchin family, we love eating food that can be shared at the table; food you can linger over, taking your time to savour. Did you know with a Digital Subscription to The Scotsman, you can get ...