Flora Shedden

Flora Shedden · Winter in the Highlands

I love bread sauce the most. I have a recipe for a more traditional bread sauce in my first book, Supper, served with lots of brown butter and sprouts, if you are inclined. But this recipe is brilliant for the organised folk. It can be made ahead and stored in the refrigerator before baking for up to 2 days, or in the freezer for up to a month. Defrost thoroughly overnight and bring to room temperature for 30 minutes before cooking as normal. The end result has a lovely golden top and delicious soft stodgy bread sauce underneath.

Flora Shedden · Gatherings

For a year and a half I worked in a lovely little tearoom in the middle of nowhere, halfway up a glen. It was hard graft but, in many respects, my dream job. We got a good reputation, so summers were chaotic and we often worked 12-hour shifts, yet still, it seemed we couldn’t bake fast enough! But during the autumn and winter pace would change. We would pad about making big hearty soups, cakes and soda bread, stopping to speak to the regulars that had braved the weather to visit us. The owner, a good family friend, is from the Isle of Barra and so we would refer to this time of year as “island pace”. I was working with all my childhood friends and we did nothing but bake, blether and eat. Whenever I make soda bread now, I think back fondly to that wee café in the hills and of cooking, making coffee and looking out on to snowy mountains.

Flora Shedden · Winter in the Highlands

For your next festive gathering try this recipe for clementine fizz by Flora Shedden, made with kombucha and Cointreau.

Flora Shedden · Winter in the Highlands

Upgrade your Burns Night spread with this recipe by Flora Shedden that puts a French twist on Scottish neeps and tatties.

Flora Shedden · Winter in the Highlands

A recipe for spiced parsnip loaf cake with a cream cheese frosting by Flora Shedden, perfect for the winter months.