From Islay to Oban: Scotland on a Plate If the earlier part of our journey explored whisky, this chapter turns to something even more fundamental: food. The food of the Scottish islands is not complicated. It was shaped by what the land and sea could provide—fish from...

Part Two — Ireland, Memory and the Sea Waterford — Vikings, Crystal and Rain After the quiet beauty of the Channel Islands and Scilly, Ireland announced itself with rain. Not dramatic rain. Not the sort that sends everyone running for shelter. This was Irish rain —...

Part One — Where England Meets the Atlantic Portsmouth — Setting Out There is a special kind of magic in letting the sea do the stitching — turning separate islands and cities into one continuous story, port by port. Diane and I boarded in Portsmouth with that...

So, chicken breast, what can you do with it. Schnitzel, roulade, esterase?? Well, here a twist that will give you a moist, appetizing meal, both for the eye and the tummy. Looks like the preparation is long winded, but please check out below. Or come and taste it on...