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Rudha Mor EATS! | Rudha Mor

Asian Style Adzuki Bean Salad with Hot Smoked Salmon

Have you ever wondered what to make when you have several guests and they all have different dietary needs? There are so many allergies and preferences that everyone has these days that it can make it tricky to feed a crowd. Here is the solution and it is absolutely delicious.

So this salad is vegan, gluten free and dairy free. I do serve it with hot smoked salmon in it but you can just serve the salmon on the side if you have guests who don’t eat fish. If you can’t get hot smoked salmon than freshly grilled bit of salmon would be lovely too.

This recipe serves 4 – as you can see from the photo I posted with this recipe I didn’t use the rice noodles and I added steamed leaks. I am big on using things up and so you can really put anything in this salad, if you don’t feel like steaming the veggies then do them raw & thinly sliced. I do like the crunch of fresh cos lettuce instead of spinach sometimes too.


½ cup of Lime Juice

¼ cup Soy sauce

4 tablespoons sesame oil

2 tablespoons maple syrup

1 small shallot finely chopped

Pinch of sea salt and freshly ground pepper

The Salad

Top tip: Adzuki beans are not hard to come buy but they certainly aren’t stocked our highland groceries stores, buy them dried, they are cheaper and soak the night before when you need them.

1 cup of cooked adzuki beans (⅓ cup dried)

1-2 sliced roasted red pepper from a jar

Lightly Steam the following (you can play around with the veggies, this salad is great for using things up)

Large handful of purple sprouting broccoli or half a head of broccoli cut, sugar snap peas, baby corn

200 grams of spinach (after steaming squeeze out the liquid and chop to make tossing it into the salad easier)

200 grams of vermicelli rice noodles (cook and then run under cold water and leave to drain well – some rice noodles and very long so sometimes I will cut them with scissors to make them easier to mix in)

To Serve

Mix all your salad ingredients in a big serving bowl and then toss in the dressing but don’t let it sit dressed for too long before serving.

Depending on how you are serving this you could break the fish up and scatter on top of the salad or serve it on a separate dish.


Tablespoon each of toasted black onion seeds and sesame seeds


Finely chopped spring onions

Grilled Green Bean, Courgette & Shallot Salad

I love grilled vegetables in my salads and recently my sister suggested using green beans which I have to admit I would have never considered but we had a big crowd and a big bunch of beans that needed using up. If you have read some of my previous posts you will also know I love roasted garlic and that is what makes up the dressing of this delicious summer dish.

I recommend using a cast iron griddle pan to make this dish, you don’t want to loose your green beans in the BBQ. The roast garlic doesn’t take long in the oven but it something you can make ahead and you can roast several bulbs as before you know there will so many things you want to add roasted garlic to such as Romesco Sauce, Garlic Mayo, Cesar Salad dressing… trust me the list goes on.


2 large courgettes cut into 1.5 cm oval slices

As many green beans as you can hold in two hands, topped

5 shallots skinned and sliced in thick rings

For the Dressing

1 bulb of roasted garlic

1/4 cup of olive oil

Optional – handful of parsley or two sprigs of rosemary leaves picked (these impart very different flavours but both work well.


Get you griddle pan heating up and start slicing your courgette, lay the pieces on a plate and brush with olive oil. Put the oiled side down on the griddle pan and then brush the side facing up before you flip them. I like my courgette to be warmed through but still have a bite so just 2-3 minutes each side on a hot pan. If things are burning then adjust your heat. You can put them whole into the salad bowl or slice them. Then then griddle your onions and beans. Once everything is grilled toss together with the dressing and add salt and pepper to taste.

This makes a great side dish or a wonderful lunch on grilled sourdough bread with herby cheese spread.

Simple Slaw

We love cole slaw around here and warm days bring back the craving for quick refreshing food for lunch. If you think that you don’t like cole slaw but have only ever bought it from a shop then at least try this once because it is a completely different experience. One of the things I hate the most about a store bought cole slaw is the mayo to veg ratio so you will find my recipe to be lighter and more flavour focused. So here is a fast easy recipe that will be enjoyed with any summer BBQ, leftover cold meat or as a great picnic side.


2 medium carrots grated

Half a sweetheart cabbage thinly sliced

Large handful of coriander roughly chopped

1/2 tablespoon of toasted blank onion/nigella seeds

For the dressing 

1/2 a lime squeezed

1 tablespoon of mayonnaise 

1 tablespoon of Greek yogurt 

Salt and pepper 


I like to make my dressing in a bowl and then pour over but if you are trying to use less dishes then just put it all in a bowl a mix. 

If you don’t have lime you could always use vinegar, I would go for a tablespoon of apple cider vinegar for this recipe.

Slaw is usually best when it has sat for at least 20 minutes to let the veggies soften. The thing I really love about it is that you can put anything in. I will be posting more slaw recipes as the summer goes on with a variety of delightful combinations. Watch this space!

Preparing the Vegetable Garden

The weather has been fabulous and has provided a boost to us and all of the the wonderful wild things living up here. We decided the best way to get the garden in shape for the season was a family day of weeding, digging and planting. We reshaped the whole vegetable garden two years ago when we moved the poly tunnel and it is really coming together now. With all the changes we have made we are hoping to have a bumper crop of food this year. There have been many mistakes but we have learned from them which is all part of the process. If you have been following our blog you will know that wind is a big issue but we now have more wind breaks around the whole garden then we ever have before so that is also a battle we hope we have at least half won!

Hannah and Gavin came along nice and early on Saturday morning to give us a hand getting some of the big jobs in the garden done so we could start planting things. We started off by weeding and digging over a small mounded bed which we then planted out with our first batch of potatoes. Then we moved the layers of old carpet that we had covering two of the 3 long mounded beds and piled in all on the centre bed which we won’t use this year. Hannah and I planted the edge bed with some of the seedlings from the propagator and with a selection of seeds. James and Gavin stood around chatting a posing for photos.

After all of our hard work we had a lovely lunch of pasta with garlic and fresh greens from the garden. Of course there is tons more work to do but overall it is starting to come together.

We have chickens

It has been a long time coming but we finally have 3 chickens and a rooster. We built them a chicken run in the vegetable patch where we had put a 3 sectioned compost pile. We used a bunch of repurposed materials including the old poly tunnel door frames, small sections of wind fencing and some bits of salvaged wood. Now we can all get to know each other while we work in the vegetable garden and they work on fertilising our compost.

Easter Family Fun

My cousin and her family came up to a visit this Easter and I always take their visit as an opportunity to do a project with them that is something meant for kids but that I really want to try myself! So last year we made fairy gardens in small trays and pots and this year we made Unicorn Bark!!!

What is Unicorn Bark you say!? It is basically white and coloured chocolate melted and poured on baking paper with sprinkles on top. I am not even sure how I discovered this but as soon as I did I knew I needed to make some. The most challenging part was melting the chocolate, not that we don’t have lots of experience doing that (we make chocolate truffles every year for xmas) but we were all feeling a little impatient. Our top tip would be to leave plenty of time for this and make sure you don’t get the chocolate too hot. The best way to melt chocolate is in a dish over a saucepan with a little water in the bottom. I am sure there are a bunch of videos out there all about it so I won’t say any more on that part.

The best part of course is the decorating and you can use anything edible that you want. I was amazed by the choice of sprinkles out there in the world today and of course you can use gummy candies, marshmallows, popping candy, pretzels and more. Everyone really enjoyed making it and eating it too. With the colour scheme you could have called it Easter bark but unicorns are just so in right now!!

A world of sweetness!

Boston Baked Beans

We were recently invited to a pot luck and I decided to take Boston Baked Beans thinking that it is a great one pot dish and that it may not be familiar to all of the folk at the event in the local village hall. I found a Hugh Fearnley-Whittingstall recipe which I would happily recommend with a slight variation which was thick cut smoked bacon chunks instead of the pork belly. A week later we were back at the butchers and spotted a very inexpensive cut of beef which was a short rib so we selected the meatiest pieces and put mum’s famous Carolina rub on them and slow cooked them in the oven for about 2 hours. Upon tasting the meat we immediately decided it would make a great addition to the Boston Baked Beans instead of pork. When the ribs had cooled a little we pulled the meat and set it aside to cool while I got to work on a batch of beans. This time I decided to add some big chunks of carrot just cause I had pulled a few from our remaining supply in the poly tunnel, a stick of cinnamon and a tablespoon of mustard seeds. If you are a fan of beans on toast and have never had Boston Baked Beans then you are in for a real treat! Get yourself a nice crusty bread (there are certain occasions where white bread wins and I personally think this is one of them) toast it, smother it in butter and serve with whatever version of this recipe you decide to make. Heaven!!

My variation on this recipe – add chunks of carrot, cinnamon sticks and mustard seeds

Here is the link to the recipe



Picking Veggies for Christmas dinner

For the first year ever we have managed to grow (and patiently wait to eat) our winter vegetables so that we would have enough for a great Christmas spread. Delicious home grown carrots, parsnips, brussel sprouts and onions and we have been eating up the leftovers with lots of green veggies. Today I made a dish with leftover turkey, and from the garden leeks, cavolo nero, purple sprouting broccoli and from the shop a courgette zoodled with some garlic and ginger for a nice healthy follow up to our Christmas dinner which was fairly indulgent.

Mushroom Season

The mushrooms are blooming! I think the combination of a super hot summer followed by some serious rain means that we are experiencing a super mushroom season. We have recently collected two huge baskets full of hedgehog mushrooms and only just tapped what was growing. Our general process is to bring in one basket at a time because they have to be cleaned before they can be eaten or dried. Top tip for all you mushroom pickers out there, we use a natural fiber pastry brush to gently brush the mushrooms clean. Whatever you do don’t wash them as they will just absorb the liquid and leave your cooking watery. We use a dehydrator which has 5 layers and usually produces about a quart size container of dried mushrooms. Dried mushrooms make for a great addition to the Christmas hampers that we like to give friends and family, we usually recommend adding them to soups, stews and gravies. Of course the best thing to do is eat them right away!! Hedgehog mushrooms are delightful and buttery and lend themselves perfectly to a risotto, we had ours with a little parmesan and goats cheese and I made sure to cook more than we needed because I wanted to try making arancini which is a classic Italian fried rice ball using risotto. Happy Hunting!

Birthday Celebrations

This year we decided that since there are several May birthdays in our family that we should throw a big BBQ birthday bash and low and behold the weather was on our side!! Since the deck is finished and the hut is in place we decided to put up a marquee next to it and enjoy the views of Loch Carron. After several family weddings and birthdays over the years we have made a lot of bunting so we made sure to put that to good use as decor and to help guide people to the BBQ spot. It was a great turnout and there was lots of wonderful food for everyone to enjoy. We had some guest musicians show up that we had met playing at the pub over the weekend to get us started and our DJ friend to see us through the evening. We did decide that we needed to upgrade the BBQ from the old stove to the “BathBQ” which proved to be perfect for the occasion!!

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Celebrations by the Marquee

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Hannah and Gavin sporting that Blue Steel look while cooking!

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Guest catching enjoying the last of the sun

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Cookin’ up a storm on the new BBQ

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Epic Victoria Sponge cake! We hope it is big enough to go around!

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Somebody is enjoying the cake

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bbq, birthday, party, marquee
Hannah and Gavin sporting that Blue Steel look while cooking!

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The young ones

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