Saturday Brunch, walk, dinner

Last Saturday, before going out on a walk to Carbeth, we made drop scones for brunch. We used up the left-over bolognaise starter for a savoury and then had raspberries, homemade yoghurt and honey for dessert. The drop scones were a really nice alternative to the usual pancake and making them with wholemeal flour gave them a great texture and made them feel slightly healthier.

After a long walk all afternoon in the crisp Scottish air, we felt like some good warming comfort food, so used up some veg with a pack of the boned chicken thighs we got from the farmer's market the last weekend. Topping it off with some pears stewed in the left-over raspberry juice from brunch.

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Brunch: Wholewheat drop scones with bolognaise sauce and cheddar / raspberries, homemade yoghurt and honey

Dinner: Chicken, celeriac, carrot, potato, cream and tarragon stew with homemade herby dumplings.

Pud: Pears stewed in raspberry juice with cream