Recipes
Spaghetti with Pesto, Broccoli and Courgette Ribbons
A wonderful combination of fresh basil pesto, succulent courgettes and tender broccoli served with Marshalls Spaghetti and topped with parmesan cheese.
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Spicy Lasagne
This Lasagne is made with a combination of pork and beef, the flavours of which are wonderfully enhanced to add a bit of kick!
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Semolina with Winter Fruit Salad
A wholesome milk pudding complemented by sweet fruits and honey
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Farola and Peach Layer
Delicous milk pudding layered with cooked peaches
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Tagliatelle with Mushrooms, Rocket and Lemon Zest
Tender Tagliatelle mixed with mushrooms rocket and lemon and enriched with a creamy sauce.
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Waldorf Pasta Salad
A mixed salad of pasta shapes, celery, apples raisins and walnuts
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Spirals with Hot Egg and Bacon Dressing
A light mixture of pasta, bacon and eggs with a delicious honey and mustard dressing.
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Leek and Pasta Bake
A mouth-watering combination of leeks, mushrooms and macaroni in a rich cheese sauce, baked until golden.
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Speyside Spaghetti
This dish must be the fastest meal to cook this side of the Spey – and the easiest. I made Speyside Spaghetti when I was cycling the 84 miles (135km), Speyside Way which runs from Aviemore to Buckie. I stopped off at a deli and filled my panniers with some local ingredients; double cream, smoked salmon, whisky and dill (the Marshalls Pasta is always carried in case of emergencies!) and cooked this spaghetti dish on my camping stove by the banks of the River Spey. The whisky is a nice subtle touch, as it cuts through the cream and rich salmon and adds an edge to the sauce. Serves 4: Preparation and cooking time: 12 minutes. Freezing not recommended
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Seafood Twists
A highlight of my cycling trip from Applecross to Glenelg, was being collected from Skye by Chris the Glenelg Hotel owner in his speed boat. In the middle of the sea he stopped to buy some fresh prawns and crab from a passing fisherman! Once back on dry land at Glenelg, Garth, the Glenelg chef made a seafood chowder with the prawns, cod and salmon in a corn, leek and cream sauce. I have adapted his chowder to make it a fast versatile pasta dish. You can use any chunky fish or seafood.
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Beef and Oyster Quills
This dish was inspired from the days when 18th century housewives would add oysters to a beef pie – to stretch it! I was cycling along the banks of Loch Fyne and stopped off at the Loch Fyne Oyster Bar which does a roaring trade in sustainably produced oysters, then round the corner is Fyne Ales where the owners brew a selection of specialist beers. I spent the night at the Kilfinan Hotel, where Mike the owner/chef and I made a very Scottish traditional pie with Argyll beef, Loch Fyne oysters and Fyne Ale’s Vital Spark dark ale. Pasta is a quicker healthier alternative to puff pastry and tinned oysters are cheaper - and a lot easier to open!
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Smokie Lasagne
This impressive but easy-to-make supper dish of smoked fish and sweet smoky red peppers layered between pasta and creamy cheese sauce is inspired by my cycle up the Angus coast. I started my journey at Arbroath – the home of the Arbroath Smokie, where locals have been smoking pairs of haddock over oak logs since the 16th century - and still do today. Don’t be put off by the bones; de-boning the fish is easy – warm the Smokie in a microwave for 60 seconds, then stand for 30 seconds. Remove from the microwave and place belly down on a flat surface. Press firmly along the backbone, turn over and lift out the backbone
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Sensational Garlic Spaghetti
Roasted garlic is a fantastic experience! And what is better than one roasted clove? Forty roast cloves! Garlic grower Gilli Allingham of The Really Garlicky Company made this delicious chicken dish with forty cloves of garlic. This recipe does not require quite as many as that, but the combination of roasted and fried garlic with a bit of fire from the dried chillies makes this a very easy but truly sensational garlic pasta dish.
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Salad Nicoise Pasta
This dish is inspired by all the fantastic produce available at the Inverness Farmers’ Market where the best of Highland produce is on sale. John the chef of the deluxe Scottish Highlander barge gave me a shopping list and it was easy to fill my panniers with everything on the list! I already had the Marshalls Spirals which he used as a base for making this delicious colourful salad of smoked trout, olives, green beans, eggs and tomatoes. The hardest bit was working it off the next day! Serves 4 Preparation 15 minutes & 10 minutes cooking and chilling. Freezing not recommended
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Cream and Pea Chicken Pasta
I had a gorgeous cycle from Edinburgh to East Lothian to Knowes Farm where Hilary is as passionate about potatoes as I am about cycling and pasta! Hilary sells fresh eggs and I could see all the hens scooting about. She also sells a great selection of meats, cheese, cream and frozen vegetables and fruit. I wanted to make a simple dish, where it was easy to buy all the ingredients from one farm shop – and here it is! And which would fuel future cycle 25-mile cycle rides.
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Black Isle Ale Cheesy Macaroni
I had a fascinating time staying as a working guest or Woofing (Willing Worker On an Organic Farm) to use the correct term at the Black Isle Brewery. Woofers work four hours a day in return for food and board and it is a chance to learn more about the host’s lifestyle and an introduction of organic farming. I stayed at the Black Isle Brewery where they brew organic live bottle conditioned beers. A quick – and delicious working lunch was wholemeal bread, local Scottish cheddar cheese and Scottish grain mustard and beer – and while I was working, my thoughts naturally turned to food and supper and this was the inspiration for this dish
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Mexican Prawn and Avocado Pasta Salad
A summery salad of succulent pasta, juicy prawns and ripe avocados, tossed with coriander and peppers and served with a drizzle of vinaigrette. Preparation time: 12 minutes plus 10 minutes cooking and chilling. Freezing not recommended. Serves 4-6
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Edith McKenzies Famous 53 year-old Shortbread Recipe
Shortbread is a classic Scottish dish, traditionally made using Marshalls Farola. It can be served with hot drinks as a warming treat or is equally enjoyable on its own. The dough can be made into small biscuits or the whole round. For variety, try adding grated orange or lemon rind to the dough, or sprinkle the top with flaked almonds before putting into the oven. This particular recipe has been kindly given to us by Edith McKenzie who has been making traditional Scottish Shortbread using Marshalls Farola for many years. She inherited the recipe herself and has permitted us to feature it on our recipe page.
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Spaghetti with Hit the Pan Salsa
A succulent dish of tomatoes, garlic and wine, enhanced with orange and fresh herbs.
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Chicken and Broccoli Lasagne
A variation to the usual meat lasagne, using succulent chicken and juicy broccoli.
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DELI-DELICIOUS SPIRALS
A dish inspired by Glasgows International Flavour with Marshalls Spirals pasta, Mozzarella and Parmesan cheeses
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IRON AGE BEEF STEW TWISTS
A Delicious Beef Stew with Best Minced Beef, Marshalls Pasta Twists, Tomatoes, Carrots and Celery.
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SPINACH AND CREAM CHEESE LASAGNE
A lovely light combination of Cream Cheese, Spinach and Marshalls Lasagne. Serves 4 Prepration and cooking time: 50 minutes Freezing not recommended.
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GREAT OUTDOOR PENNE
Serves 4 Preparation and Cooking Time: 20 min Freezing not recommended
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CREAMY LEMON, ASPARAGUS AND PEAS SPAGHETTI
A lovely creamy and sharp dish
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PRAWN, FENNEL AND ROAST RED PEPPER PENNE
Serves 4 Preparation and Cooking Time: 30 minutes. Freezing not recommended
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COD AND SWEET POTATO MACARONI
Serves 4 Preparation and cooking time: 30 Minutes Freezing not recommended
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SHETLAND LAMB TAGLIATELLE
Serves 4 Preparation and cooking time 1 hour 15 minutes Freezing not recommended
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