Tusanee Scott has been a successful chef for over twenty years. After running her own outside catering business in Cheshire, she moved to Moray, in the north east of Scotland where she operated at a catering franchise at Ballindalloch Castle, ran a restaurant near Keith and spent time as the pastry chef at Craigellachie Hotel. She worked for many years as a chef for J&B Whisky, providing corporate hospitality at Drummuir Castle and Knockando Distillery.

Tusanee is Thai and, as such, brings a deft touch and delicacy of flavour to all her cooking. She has a profound knowledge of food. Her cuisine has become essentially Scottish as influenced by the wider world. Her dishes are judicious blends of ingredients and flavours that complement and contrast to bring the food alive. She endeavours to find the best local produce but also takes advantage of rich, wholesome foods from elsewhere.

So, a smoked fillet of trout from Scotland's finest rivers might be enhanced by a green mango and chilli salsa. The fine flavour of a braised Border lamb steak would be brought out with Northumberland honey, star anise and balsamic vinegar and the custard for a classic steamed marmalade pudding might be spiced up with a dash of Amaretto.

Tusanee's recipes will appear here on a regular basis. She is in the process of compiling the best of her recipes and these will be available in due course.