These pictures are from our most recent pop-up at Edinburgh Farmers’ Market.  For brunch we served Ballencrieff black pudding and middle-bacon with poached eggs and wilted nettles and spinach.  For lunch we made pasta and pesto using nettles we had foraged the day before, and used shoulder, head and back-fat from one of the fantastic Ballencrieff pigs and a selection of seasonal vegetables from East Coast Organics.  The full menu for lunch was:

Smoked Trout, Land Cress and Nettle & Cobnut pesto on Falko Nut Bread

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Shoulder of Ballencreiff Pork in East Lothian Apple Juice, Nettle and Pigs-Head Ravioli, East-coast spring vegetables

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Cobnut Lardy Cake, Rhubarb & Pear

Our pop-up is at the market every fair Saturday. Sign up to our newsletter or email eat@thegardenerscottage.co  to find out more and to book.