Eat on the Green’s Craig Wilson, the Kilted Chef, is back with some advice on making the most of summer fruits.

Scotland has some of the best berries in the world and we love it when the first of the crops come in. It’s always fun to pick your own fruit, then come home and gobble them up.

Get the kids involved in making crepes, then filling them with berries and ice-cream.

Berries are perfect for breakfast too, perhaps with skyr or a lemon yoghurt and a sprinkle of muesli or granola on top.

For something more adult, try raspberries, sharp loganberries or tayberries with chewy meringue, a dollop of cream and a drizzle of a raspberry liqueur like Chambord. Great for informal summer eating with friends.

Or create a light and elegant dessert by filling an expresso cup with lime puree, strawberries, sugar and a hint of vanilla, then topping with whisked egg white and a dusting of icing sugar to create a cappuccino look.

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