Shirley Spire, OBE, is co-owner of The Three Chimneys in Skye. She was the head chef for 21 years and remains very active within the business as well as being Chairwoman of the Scottish Food Commission.
In the preamble to the recipe, Shirley shares examples of how investment has been made by some producers to assist the growth of Scottish tomatoes in light of the unfavourable climate. This recipe of Baked Stuffed Tomatoes with Black Pudding brings a hint of the Mediterranean to Scotland using those locally produced ingredients.
Keep warm, ready for serving whole to accompany roast meat, or as a dish in their own right. Great for parties and barbecues, they can be prepared in advance and put into the oven when the meat is roasting.
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