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Nell Nelson


I love food and I love Edinburgh.I run unique food walking tours to independent Scottish suppliers off the beaten tourist track. #edinburghfoodsafari

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Hot wine mulled with cinnamon, cloves,nutmeg and ginger: Christmas in a cup! The Original Edinburgh Mead Co #winchesterchristmasmarket
What do you email someone for Christmas who has everything? A food safari, I sell gift certificates on www.edinburghfoodsafari.com website  Christmas shopping tick!
Sun is shining lots to smile about @winchester christmas market @the original Edinburgh mead stall, come and join us for a hot mead, cider, cranberry buttered punch or mulled red, even more reasons  to smile
Mulled red wine with Christmas spices and a frangipane mince pie from the stall opposite us, what is there not to like about a rainy Thursday morning..
Enjoy a delicious hot honey mead with apple juice, white wine and spices and help us adopt more bee hives #winchester #winchesterchristmasmarket #christmasmarket
Enjoying molten marshmallows on a stick @themarshmallowlady on @edinfoodsafari #edinburghfood  #edinfood
Warm up with a hot mead, wine, cider or cranberry punch Christmas in a cup
@babaedinburgh fantastic range of little starters at Baba, this fab new middle eastern restaurant on.corner of George St and Charlotte Square
Ice cream @alandasgelato in North Berwick after clifftop walk in North Berwick in October!
Smoked salmon and prawns @ Ikea after kitchen shopping restored, v good and only £3.75 #ikeafoodedinburgh #edinburghfood
Afternoon tea @Dandelion Cafe #glasgow Newlands Psrk @dandelioncafeG43 Lovely outdoor charming setting for tea and a scone
Pride before a fall: my fantastic if I say so myself; lemon curd cake with meringue then we had a demo of chocolate​ eclairs, easy I thought after my earlier triumph, but not so: chocolate and Chantilly cream all over the shop
Tiny but delicious Caesar Salad and huge Victoria sponge with kumquat compote all lovingly stirred and monitored today, lots of arm work - in the preparation, not the eating!
On Sunday afternoon we practiced in our cottages, boning a chicken, then cooking it with rosemary and tarragon and eating al fresco with fellow students. The next few days I thought I might just check on that almost too subtle tarragon flavour;  toad flax chicken may never make it beyond Shenagarry but you can see how much the two plants look alike! Obv not poisonous as we are all still cooking and eating!
First the foraging for horseradish.. so a good clue as to what or was going to be cooked: roast rib of beef, delicious, just a shame the gorgeous red wine from the wine tasting came along six hours too late..
Dill mayo beaten by my fair hand with dill picked this morning from the herb garden and eggs from the happy hens in the school. Prawns are Dublin Bay, straight off the boat, have to confess I ate all the prawns, as not sure how to display them for lunch, once I had eaten one.....
Getting better at ID ing plants, this morning felt like going to a party and not knowing anybody! But recognised Tansy, app says so and Lovage so two friends! Made omelette Arnold Bennett,mushroom soup, masses of chopping and dates stuffed with marzipan paste. Cockerel strutting his stuff on way home for glass of wine in sun #ballymaloecookeryschool
Today, made the most delicious choc fudge pudding in the boned kitchen - sorry re typo, went to a talk by Irish snail breeder and correctly identified a tansy leaf for tomorrows omelette, great app called plant app which identifies plants, so I don't chew on that tasty looking hemlock...#ballymaloecookeryschool
Today learnt to bone a kitchen and segment a grapefruit, fingers all intact and made this chicken with rosemary oil, tats boiled in sea water very good with lashings of Kerrygold
Feeling v pleased with self: with a lot of help made creme caramel with caramel shards, actually delicious in coffee, sunny today, so sat in the garden at lunchtime, then back in for Irish goat cheese, cashel blue and Durrus. Cooking the national dish tomorrow: potatoes, went down to the beach this evening to get seawater to cook them as authentically as possible!
Went on an alll day foraging course, took loads of pics of edible plants, but of course can't remember all their names, bit like going to an all day party... anyway the foragers soup was fab and had caragreen moss pud, very good made from Irish seaweed which acts as a gelling agent