Fallachan Festive Recipes


Our long-term collaborator and inspired wild chef Craig Grozier of Fallachan Dining shares some recipes for Christmas. You can see the full video instructions over on our instagram TV channel. 


100ml apple juice

500g shredded sprout

15g blackthorn salt

1/2 tsp coriander seeds

5 juniper berries, crushed

1 garlic clove, crushed

1 rosemary sprig

1. Add the salt to the sprouts in a bowl and leave for 10 minutes. After 10 minutes give them a good squeeze to help break up the cell structure.

2. Mix in your spices, plus the rosemary, garlic and apple juice.

3. Add it all to a ziplock bag and push out all of the air, sealing tightly.

4. Keep the bag in a warm place for two to three weeks, “burping” the bag if it puffs up too much. Every three days, massage the bag to keep everything well mixed.

Once ready, serve with cured meats or warm through with butter as a side dish to a main course or roast.



cooking with Craig in Islay

Pickled Chestnuts

The first stage is the Brine:

500g peeled chestnuts

500ml water

50g blackthorn salt


The second stage is the pickling. Pickling Liquid:

360g sherry vinegar

190g water

60g caster sugar

35g malt extract

2 sprigs of thyme

1 clove of garlic


1. Whisk together the water and salt until the salt has fully dissolved

2. Pour the brine over the chestnuts and leave in this mixture for 1 week, making sure the chestnuts are fully submerged.

3. 1 week later, bring the vinegar, water, sugar and malt extract to the boil, then drop in the thyme and garlic and let it cool.

4. Strain the chestnuts from the brine then pour the pickling liquid over the chestnuts and leave for a minimum of 1 week or longer for best results.

To serve, peel off the skin (optional) and slice over winter salads, roast parsnips or dice into rich meat stews or sauces.


Gin Hot Chocolate with Christmas Tree (serves 2)

500ml whole milk

25g malt extract

120g 60% good quality dark chocolate

6 Small spruce branches

100ml The Botanist gin


1. Bash the spruce with a rolling pin and add it to the milk to infuse in the fridge for 24 hours.

2. Strain the milk, then put into a pan with the malt extract and bring to a simmer, then drop in the chocolate. Slowly stir for 1 minute.

3. Using a stick blender, blend until silky and frothy.

4. Put 50ml gin into each mug (ideally warmed), then divide the hot chocolate mixture between the two mugs. Slàinte Mhath!

something different for your crackers this year

Chamomile Mustard

To make your pickling liquor :

220g Live apple cider vinegar (with the Mother) or elderflower vinegar 81g white wine, ideally sauvignon blanc

30g Honey

3g Dried chamomile flowers

To make your chamomile mustard: 

331g Pickle liquor (from recipe above) 134g yellow mustard seeds

43g yellow mustard powder

15g Blackthorn salt

Thermometer (not essential)

1 litre kilner style jar, sterilised

Stick Blender of Food Processor (blades must be sharp)

1. Put the pickling liquor and camomile flowers in a pan and heat to 80° or just below boiling, and then steep for 10 minutes or until the floral camomile flower smell is apparent.

2. Put your mustard seeds, mustard powder and salt in your sterilised jar and strain the pickling liquor from the camomile seeds into the jar. Mix well and store for at least 1 day in a warm place.

3. Using your stick blender or food processor blender the mix until it starts to thicken, then leave for a week at room temperature or in the fridge, depending on how funky you like your mustard. (I keep mine at room temperature as I like it with a bit of that funky taste, when kept at room temperature it begins to mellow in bitterness as time goes on.)

You can blend this smooth like dijon, or leave it coarse. Breaking down the mustard seeds helps to thicken the mustard. At the bending stage it can be a little bitter so add more honey if need be. Serve with pork, charcuterie, ham, trout, potatoes or any brassicas.


Neep Misozuke with Dulse, and sourdough crackers

250g Peeled and washed Neeps 

150g Miso

15g Botanist Gin

Honey to season (optional)

1 tsp mara dulse flakes or nori flakes (readily available online)

7 whole peeled garlic cloves

1 ziplock bag or similar resealable bag, or glass container with lid

1. Cut the neep into a large dice, roughly 2cm

2. In a bowl put the miso, gin, dulse and garlic, mix and add honey to taste if you wish to add this in, just enough to give a little sweetness.

3. Put the neep and the miso mixture (misozuke) in a ziplock bag (or similar alternative) and massage it all together for a couple of minutes. Alternatively this can be mixed well in a bowl then added to the vessel of your choice.

4. Leave at room temperature for 1-3 days, depending on how pickle-y and funky you like it. Store in the fridge.

5. To use, remove the neeps from the bag, scooping off any of the misodoko and storing it in the fridge to use again.

N.B. If your misozuke is a little wet after the neeps have ben removed, cook on a low heat to evaporate and extra liquid. You can reuse the misozuke for up to a month. You can use any root vegetable for this, I like to snack on it with charcuterie or mixed through Asian salads.


Sourdough Crackers

500 g sourdough starter

300 g strong flour

50 g extra virgin olive oil

50g honey

10 g Blackthorn salt, plus more to sprinkle


1.In a bowl or an electric mixer combine sourdough starter with flour, olive oil, honey and the 10 g salt. Combine well, kneading until the dough comes together in a smooth ball

2.Wrap tightly in cling film and refrigerate for at least 30 minutes or over night to rest the dough. Alternatively, if you have a vacuum pack machine, vacuum the dough on full power and use right away. This has the same reaction in the dough as it would if it had been resting.

3.Preheat oven to 180°C

Line two baking sheets with parchment or silicone baking mats

4.Cut the dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces

5.Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8) on my pasta machine. If you are rolling by hand, just roll it as thin as you possibly can

6.Lay out two oblongs of dough side by side (not overlapping) and cut discs out of them around 8 cm in diameter. Re-roll them, place on the mat as per the video. Cut again.

7.Spray or brush lightly with water and sprinkle with salt

8.Bake for 10-15 minutes or until golden brown and crispy, rotating the pans top to bottom and back to front part half way through baking. If you have rolled the crackers by hand and are quite thin they will cook quicker, so check them at around 8 minutes, especially if you prefer them less fired!

9.Once ready, let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.

10.Crackers will keep in an airtight container at room temperature for up to one week.

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