Getting Ready for Our First Winter in the Highlands
- Meg
- Nov 16
- 5 min read
There’s a certain hush that settles over the Highlands as autumn fades and winter takes hold. The mornings arrive cloaked in mist, the loch turns silver in the pale light, and the scent of woodsmoke curls through the air. Here in Dalavich, we’ve stacked our logs high, filled the oil tank and stocked the pantry. We are ready for whatever the Highland weather decides to throw our way.
I love this season of retreat and rest. When the nights draw in and the world slows and few things make me happier than drawing the curtains, lighting the log burner and snuggling up on the sofa with my dogs. I find such comfort in the rhythm of cooking when it is dark and cold. Being able to create something that is nourishing, warming and delicious brings me immeasurable joy.
Why a Winter in The Scottish Highlands is a Chance to Coorie
Winter in the Highlands isn’t simply endured; it’s celebrated. The kitchen becomes a refuge from the cold, filled with the hum of the oven and the scent of thyme, butter and spice. It’s a season that calls for honest, heart-warming food. Dishes that bring comfort and a sense of togetherness.
This is why recipes like my creamy leek, mushroom and thyme pie have become staples in our winter kitchen. As the flames dance in the stove and the world outside slips into twilight, I find that assembling simple ingredients sweet leeks, robust mushrooms and fragrant herbs becomes almost meditative. The anticipation of a golden, bubbling pie emerging from the oven makes the coldest days feel special. There’s a sense of satisfaction in knowing that a comforting meal awaits, ready to warm us from within and turn an ordinary evening into something memorable, especially after a brisk walk by the loch or a day spent tucked indoors writing with the wind whistling around the house.
Sometimes, on particularly chilly evenings, I find myself reaching for old cookbooks or jotting down new recipe ideas inspired by the landscape around me. The Highland winter, with its ever-changing moods, encourages creativity in the kitchen and a slower, more mindful approach to daily life. Sharing a meal becomes an occasion to pause, reconnect and most important of all savour the small comforts of home.
Creamy Leek, Mushroom & Thyme Pie
There’s something undeniably comforting about a pie bubbling away in the oven while the wind howls outside. This creamy leek and mushroom version feels rustic yet indulgent perfect for a quiet supper after a walk by the loch. The sweetness of the leeks, the earthiness of the mushrooms and the buttery puff pastry combine into pure winter bliss.
Serves 4–6
Ingredients:
2 tbsp butter
2 leeks, cleaned and sliced
2 cloves garlic, finely chopped
300g chestnut mushrooms, sliced
1 tbsp plain flour
200ml vegetable or chicken stock
150ml double cream or crème fraîche
1 tsp Dijon mustard
1 tbsp fresh thyme leaves (or ½ tsp dried)
1 sheet all-butter puff pastry
1 egg, beaten
Sea salt and freshly ground black pepper
Method:
Preheat oven to 200°C (180°C fan).
Melt the butter in a large frying pan. Add the leeks and cook gently for 5–6 minutes until softened.
Add the garlic and mushrooms, cooking until any liquid evaporates and the mushrooms are golden.
Stir in the flour and cook for 1 minute, then slowly pour in the stock, stirring constantly until smooth.
Add the cream, mustard, thyme, salt, and pepper. Simmer for 3–4 minutes until thickened.
Pour into a pie dish, top with the puff pastry, seal the edges, and brush with beaten egg.
Cut a small slit in the top and bake for 25–30 minutes until golden and puffed.
Serve with a side of buttered greens or braised red cabbage for a perfect winter plate.
Thermomix Tip: Make the filling in manual mode for perfect, even cooking and hands-free stirring.
Cranberry, Orange & Almond Loaf Cake
When the afternoons are short and the air is cold enough to bite, I find myself craving a slice of something soft, fragrant and just sweet enough. This cranberry, orange, and almond loaf is exactly that light, moist, and dotted with bursts of tart fruit. It’s a lovely bake to enjoy by the fire with a cup of tea or to wrap and gift to a neighbour on a frosty day.
Makes 1 loaf (serves 8–10)
Ingredients:
175g self-raising flour
100g ground almonds
175g butter, softened
150g caster sugar
3 large eggs
Zest and juice of 1 orange
100g dried cranberries
2 tbsp milk
A handful of flaked almonds, for topping
Method:
Preheat oven to 180°C (160°C fan). Line a 2lb loaf tin with parchment.
Beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each.
Fold in the flour, ground almonds, and orange zest. Stir through the juice, milk, and cranberries.
Spoon into the prepared tin and scatter flaked almonds on top.
Bake for 40–45 minutes or until a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes before transferring to a rack.
It keeps beautifully for several days and tastes even better on day two — the flavours deepen, and the crumb becomes extra tender.
Thermomix Tip: Combine the batter in 20 seconds on speed 5, scraping down the bowl if needed.
🎄 Come and See Us This Festive Season
It’s beginning to look a lot like Christmas here at Meg’s Scottish Kitchen, and I’m so looking forward to getting out and about to share some festive cheer with you all! If you’re nearby, pop in and say hello — we’ll have books, hampers, and plenty of delicious inspiration for the season ahead.
✨ Dalavich Christmas Extravaganza📅 Saturday, 22nd November | 📍 Dalavich Community Centre, PA35 1HN
Come and meet me in person — I’ll be signing copies of My Kitchen Feasts and we’ll have gorgeous hampers, gift vouchers, and plenty of tempting treats. Perfect for gifting or keeping for yourself!
✨ Oban Winter Festival📅 Saturday, 29th November | 📍 Corran Hall, Corran Esplanade, Oban PA34 5AB
I’ll be taking to the stage at 11am for a festive cookery demonstration, sharing recipes and tips for stress-free Christmas entertaining. Our stall will be filled with edible gifts, Christmas goodies, and a few surprises too.
✨ Knipoch House Hotel Christmas Market📅 Sunday, 23rd November & Saturday, 6th December | 📍 Knipoch House Hotel, Oban PA34 4QT
We’ll be bringing a little taste of Meg's Scottish Kitchen to Knipoch with beautiful hampers, gourmet gifts, and foodie inspiration for the Christmas table.
So come along, have a chat, and get your Christmas shopping off to a delicious start. I’d love to see you there!
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