Bush Fruit and Nuts

This pan full of energy was made to eat with a dram in the bush or on the hill, particularly one from the Speyside region where a lot of the whiskies feature the flavour notes of dried fruits and toasted nuts. Combined with lime or lemon, fresh herbs and chilli, this makes a great breakfast too. When I’m cooking the nuts over a fire or BBQ, I love combining them with rosemary and hissop to complement the aromas of the tree bark and moss around me, and the addition of a little coriander lift