• Welcome to Perth Farmers' Market

    Welcome to Perth Farmers' Market

    Perth Farmers' Market takes place the first Saturday of every month in King Edward Street, Perth, Scotland from 9am until 2pm
  • You'll see the Market at other events

    You'll see the Market at other events

    check out our Event Calendar
  • Would you like to join the market?

    Would you like to join the market?

    Apply on line or give us a call
  • We also organise Craft Markets

    We also organise Craft Markets

  • Looking for recipe Ideas?

    Looking for recipe Ideas?

    Check out the recipe section
  • You can hire stalls for your own event

    You can hire stalls for your own event

  • Pick up some great local food & drink

    Pick up some great local food & drink

    from award winning producers
  • Please Contact Us

    Please Contact Us

    For information regarding the market or events we are attending


Serves 4

  • 1 kg good ripe vine tomatoes, skinned and chopped
  • 1 red onion – finely chopped
  • ½ red chilli – finely chopped
  • 1 garlic clove – crushed and chopped
  • 1 red pepper – cored, deseeded and finely chopped
  • 1 cucumber – peeled, deseeded and chopped
  • 50 mls red wine vinegar
  • 125 mls tomato juice
  • 10 gm salt
  • 100 ml ex virgin olive oil or rapeseed oil
  • 30 gm coriander leaves
  • 20 gm sugar

Place the peeled and chopped tomatoes into a large bowl. Add the red onion, garlic, red pepper, chopped cucumber, red wine vinegar, tomato juice, salt, olive oil, coriander and sugar.

Using a hand stick blender, slowly break up the ingredients, then increase the speed and whiz for about 3 minutes to make a smooth thick soup.

Cover and refrigerate overnight to let flavours develop.

To serve:

  • 1 small red or salad onion – very finely chopped
  • A few jarred sweet red peppers – finely chopped
  • Basil oil – see note

Pour the chilled soup into bowls, drizzle with some basil oil and sprinkle some diced onion and sweet pepper over the top.

  • Basil oil
  • Approx 40 gms basil leaves
  • 100 mls good olive oil

Bring about a litre of water to the boil with 20 gm salt. Plunge in the basil leaves for 25 seconds. Remove and drain well. Pat dry with kitchen paper then place in a blender with the olive oil and whiz for 30 seconds until smooth. Pour into a small jar and refrigerate. Bring up to room temperature before using.

Penne Pasta with Rocket, Smoked Salmon, Cherry Tomatoes and Crème Fraiche

Serves 4 – 6

  • 400 – 500 gms dried penne
  • 1 tbsp olive oil
  • Approx 250 gms cherry tomatoes
  • Approx 250 gms smoked salmon trimmings
  • Small glass of dry white wine
  • Small tub (300mls) crème fraiche
  • Approx 100 gms rocket leaves
  • Sea salt and freshly ground pepper

Bring a large pan of water to the boil with a tbsp salt. When you have a rolling boil put in the penne. After 5 minutes or so test the pasta: (most normally take about 9 or 10 minutes to cook). At the same time place another large pan on the stove and add the olive oil. When hot add the whole cherry tomatoes and stir well. Add the smoked salmon trimmings and stir carefully again. Pour in the white wine and allow it to boil up to evaporate some of the alcohol. Add the crème fraiche and bring to a simmer and allow the sauce to thicken slightly.

By now the pasta should be just cooked (al dente); drain immediately through a colander before tipping straight into the pan with the sauce.

Add the rocket and season with salt and pepper. Toss altogether and serve.

Herrings in Oatmeal with Warm Potato Salad and Lemon and Horseradish Mayonnaise.

Serves 4 – 6

  • Potato salad
  • Approx 750 gms small new potatoes, preferably just scrubbed with skins still on
  • 2 sprigs mint
  • Salt
  • Vinaigrette
  • 2 tbsp lemon juice
  • Grated zest of one lemon
  • 1 clove garlic
  • 1 tsp sea salt
  • 1 tsp grain mustard
  • 3 tbsp cold pressed rape seed oil or ex virgin olive oil
  • Freshly ground pepper
  • Snipped chives and 2 or 3 spring onions finely chopped

Boil the potatoes with salt and the mint for 15 – 20 minutes

Using a pestle and mortar crush the garlic and sea salt to a paste then whisk in the other ingredients.

Drain the cooked potatoes, transfer to a bowl and pour over the vinaigrette, tossing through to coat well. Sprinkle over the chives and spring onions.

Lemon and Horseradish Mayo

  • 1 small jar of good mayo or about 200 mls homemade
  • Grated zest and juice of one lemon
  • 1 tbsp grated fresh horseradish or 1 tbsp bought horseradish cream
  • Pinch cayenne pepper and a few dashes Worcestershire sauce
  • Mix all ingredients together well and taste.


  • Approx 6 tbsp fine or medium oatmeal
  • Sea salt and freshly ground pepper
  • Rapeseed or vegetable oil for frying
  • Allow 2 herring fillets per person, rinse well

Spread the oatmeal in a tray, press each fillet into the oatmeal on both sides.

Heat a large non stick fry pan and pour in sufficient oil to coat the pan. Pan fry the fillets for about 3 minutes on either side, transfer to plates and season with a little sea salt and pepper.

Heap some potato salad onto plates too and spread a spoonful of the lemon and horseradish mayo onto the front of each plate and serve.

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