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Recipes by

Nick Nairn

One of Scotland’s best known chefs, Nick Nairn has been a pioneering figure in the UK food industry. He was the youngest Scottish chef to win a Michelin star and went on to present a range of TV food programmes before launching his Cook School in 2000.  Nick has led the charge for local, sustainable food and healthy eating. He is passionate about healthy eating and using the highest quality ingredients from the best suppliers – and Graham’s is proud to be top on his list!

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Recipes Results

Chocolate Pots
If you’re a chocoholic but are trying to be good, these bite size party chocolate pots are perfect for you! By serving in an espresso cup, you’ll get...
Prep Time
15 minutes
Difficulty
Easy
Cook Time
Servings
6
Instructions
Tzatziki Dip with Quark Recipe by Nick Nairn
The true test of great Greek cuisine is looking at the plate and thinking, “Smashing”. This refreshing but moreish dip is certainly that.
Prep Time
30 minutes
Difficulty
Easy
Servings
4
Instructions
Fresh Spaghetti with Smoked Salmon & Caviar Quark Recipe by Nick Nairn
We all like to enjoy a taste of the finer things in life sometimes… and yes, we’re talking about the Graham’s Natural Quark in the sauce!
Prep Time
1 hour, 30 minutes
Difficulty
Medium
Cook Time
15 minutes
Servings
4
Instructions
Orange and Nutella Crepe Recipe by Nick Nairn
We all need to treat ourselves from time to time and these crepes will certainly do that. Rich Nutella, zingy satsumas and Graham’s Vanilla Quark...
Prep Time
1 hour, 10 minutes
Difficulty
Easy
Cook Time
10 minutes
Servings
4
Instructions
Crab and Quark Tart Recipe by Nick Nairn
You’ll be amazed by the versatility of quark as it’s used in the pastry, the filling and even the salad dressing.
Prep Time
1 hour, 30 minutes
Difficulty
Medium
Cook Time
45 minutes
Servings
8
Instructions
Berry, Quark and Granola Recipe by Nick Nairn
The good thing about this recipe is that there is no real method to it. You can change it up to suit your taste!
Prep Time
5 minutes
Difficulty
Easy
Cook Time
1 minute
Servings
2
Instructions