Foodies Magazine September Issue 2014

ISSUE 57 SEPTEMBER 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

N I W IE D O O F A

ESCAPEHIN PERT

RECIPES

Stuart Muir Eleanor Ozich

BITE ME Tiny treats to tempt

BAKE-OFF

Miranda Gore-Browne’s quick cake recipes

GETAWAY SPECIAL ● WINTER TREATS● BORDERS BREAKS 001_FFCover_0914.indd 1

29/08/2014 17:13

Harvey Nichols.indd 10

27/08/2014 18:15

WELCOME

Foodies Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk

ISSUE 57 SEPTEMBER 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

N WI A FOODIE

ESCAPE IN PERTH

RECIPES

Stuart Muir Eleanor Ozich

BITE ME Tiny treats to tempt

BAKE-OFF

Miranda Gore-Browne’s quick cake recipes

GETAWAY SPECIAL ● WINTER TREATS● BORDERS BREAKS 001_FFCover_0914.indd 1

29/08/2014 16:32

Front cover image Sweets Made Simple

by Hope & Greenwood, BBC Books, £16.99

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Sarah Hitchen Editorial Assistant Lidia Molina Whyte

Make a quick getaway

A

LTHOUGH it doesn’t quite feel like it yet, summer has already flown by, and we’re looking forward to Keats’ season of mists and mellow fruitfulness - AKA time to get away and enjoy some of Scotland’s bounty as the weather turns colder and the leaves turn brown. Thankfully our A MASTERCLASS spectacular scenery looks its best at this time of year, BREAK WITH GRAEME so it’s the perfect time to take a mini break.

PALLISTER That’s why we’ve sent our agents out in the Borders and around the country to find the very best hotels, restaurants and food producers to whet your appetite for fine Scottish dining. Whether you’re planning to sample the delights of the Three Chimneys on Skye or looking for a unique bottle of whisky to take home, we’ve got you covered.

Our competition this month also follows the same theme. Those lucky enough to sample the menu at 63 Tay Street in Perth know how talented young chef Graeme Pallister is. We’re offering one lucky reader and a friend the chance to attend a masterclass and dinner hosted by the chef, as well as a night’s stay at the stylish Parklands Hotel. The closing date is the 12th September, so get your entry in early.

If you’d prefer to stay at home, there’s lots here for you to make in your own kitchen. Quick cakes from Great British Bake-Off finalist Miranda GoreBrowne are on the menu, as are some really special wholefood recipes from blogger Eleanor Ozrich, who changed her family’s eating habits and helped her daughter’s health in one fell swoop.

WIN

Sue Hitchen, Editor

CONTRIBUTORS

Advertising Design Charis Stewart ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 226 7766 or email the editor: sue.hitchen@gmail.com

Stuart Muir is head chef at the Forth Floor, Harvey Nichols Edinburgh.

He is a champion of local produce

Miranda GoreBrowne appeared on the first series of Great British Bake-Off, reaching the finals

Eleanor Ozich converted to a wholefood diet for her daughter’s health, and hasn’t looked back since

Hope & Greenwood are the owners of a traditional confectionary business foodies 3

003_FFWelcome_0914.indd 3

29/08/2014 16:35

mackies.indd 10

28/08/2014 21:29

CONTENTS

7

29 51

SHOPPING

7

NEWS

9

BOOKS, TV AND WHAT’S ON

10

COMPETITION Win a masterclass with Graeme Pallister in Perth

13

MIRANDA GORE-BROWNE Great British Bake-Off finalist’s cakes in a hurry

14

ELEANOR OZICH 22 Simple, wholefood recipes that don’t compromise on taste WINTER BREAKS 31 Plan a getaway and forget the cold RECIPE OF THE MONTH 35 Stuart Muir’s scallops with carrots NATALIA CONROY 36 Harvesting the best fruits of your fridge in your Kitchen Orchard

61

41

HOPE & GREENWOOD 42 Sweet treats from the quirky couple with the traditional sweets FOODIE BORDERS 51 The best restaurants, hotels and food producers in the region SPAS 57 Unwind with a relaxing treatment at one of Scotland’s finest spas

31

COOK SCHOOLS 59 Day courses to get you started in all kinds of cooking COCKTAILS 61 The Blackbird, Edinburgh shares seasonal ideas NEW BARS

65

OUT AND ABOUT

66 foodies 5

005_FFContents_0914.indd 5

29/08/2014 16:35

Foodies August 2014_Layout 1 18/08/2014 17:51 Page 1

Brodick, Isle of Arran 01770 302234

Quote “FOODIES” when phon ing to access ou r best rates. (e

www.auchrannie.co.uk

xpires 31/03/

15)

Escape to the Isle of Arran this autumn.....

ü 4 and 5 Star rooms and lodges ü destination spa ü children’s facilities ü dog friendly

ü ü ü ü

three restaurants and bars outdoor adventure centre two swimming pools easy access to Arran’s attractions

Great Rates this autumn at Auchrannie Bed & Breakfast from just £44.50 per person per night (based on two sharing) Dinner, Bed & Breakfast from just £59.50 per person per night (based on two sharing)

beware...auchrannie is addictive Auchrannie.indd 10

27/08/2014 18:09

SHOPPING

Hornsea tea, coffee and sugar jars www.raspberrymash.co.uk, £25 Mini Smeg refrigerator www.smeg.fr £5,252 1970’s Mackintosh’s Quality Street tin www.raspberry mash.co.uk £9.99

The

Advertising milk bottles www.raspberrymash.co.uk £4.50

Good Life

Make like Tom and Barbara and revel in these retro kitchen gems

Vintage green enamel bread bin www.raspberrymash.co.uk, £28

Bar stool – green opossum-design.com £375

Handcrafted artisan wood serving board www.rusticsands.com.au £25 ‘Drink More Tequila’ tea towel www.twentysixdegrees.co.uk, £10 foodies 7

007_FFShopping_0914.indd 7

29/08/2014 16:36

Fullpage.indd 10

29/08/2014 20:31

FOODIES NEWS

BREWMEISTER

Scottish Beer with German Heritage A North-East brewery has unveiled a new lager, which celebrates the best of Scottish and German beer making. Brewmeister, based in Keith, has created its first ever lager as a companion to its specialist craft beers. The new lager will be available from September 18th in Aberdeenshire pubs and hotels.

Floating on clouds

Top chefs at cook school Five of Britain’s biggest chefs are getting together for a week-long cookery masterclass, as Nick Nairn launches the first of his residential experiences. Celebrity chefs Paul Rankin, Phil Vickery, Roy Brett and Andrew Fairlie will join Nairn as participants to learn how to cook the chefs’ signature dishes.

Chocolate-wrapped ‘clouds’ is how confectionery brand Barú describes their range of choc coated marshmallows.

The signature marshmallows are made using a carefully developed recipe that includes real honey and ground vanilla pods to create a soft, light, melt-in-the-mouth experience.

Available from Waitrose and Ocado, £2.99.

FINE SCOTTISH HAMPERS

A new luxury hamper company is launching online this month. Fine Scottish Hampers will offer the freshest, local flavours in these bespoke hampers to suit every palette.

Classics such as haggis, salmon and venison from the very best artisan producers and traditional favourites like cider, cheeses and chocolate can be found. There is also the option to create your own unique hamper, perfect for making a personalised gift, filled with the finest foods and drinks that you know friends and family will love. Prices from £12.85. Available from www.finescottishhampers.com.

BREWDOG’S PUNK PIES

Popular Scottish bewers Brewdog have collaborated with Pieminster to create pies using two of the company’s most popular beers. The two pies, named The Moodog and the Chick n’ Hop use 5am Saint and Punk IPA beers to create a delicious cold pub snack. The pies will also be sold at Brewdog pubs and Pieminster outlets.

009_FFNews_0914.indd 9

29/08/2014 17:12

BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS Plenty More Yotam Ottolenghi Ebury Press Vegetables and grains take the lead role in Ottolenghi’s boldly inspiring new release.

Like its predecessor, Plenty, it will revolutionise the way you cook and eat with original, tasty recipes.

River Cottage Light & Easy Hugh FearnleyWhittingstall Bloomsbury Publishing , £25 By eliminating wheat and dairy completely from his recipes, Fearnley-Whittingstall’s latest book presents easy wholesome recipes with zero compromise on taste.

World kitchen

Rachel Khoo’s Sweet and Savoury Pâtés Rachel Khoo W&N, £14.99 Rachel Khoo brings you an innovative range of homemade spread recipes in her unique, quirky style.

MasterChef’s John Torode surprised volunteers at the Come Eat Together project, which was nominated for this year’s Best Health Project by the National Lottery. The charity is a peersupport project that helps older people access, cook and enjoy healthy food together. As well as lunch clubs, it gives advice on healthy eating, shows people how to grow their own veg, helps with their shopping and befriends the socially isolated.John Torode appears on National Lottery Stars, TX Friday 19th September at 10.30pm on BBC1.

WHAT’S ON LOCH LOMOND FOOD & DRINK FESTIVAL 6th-7th Sept, Balloch This free festival offers a wide range of food, drink, music and cookery demonstrations. Suitable for the whole family, it takes place against the stunning backdrop of Loch Lomond.

HARVEST FESTIVAL 20th-21st Sept, Botanic Gardens Edinburgh Celebrate the growing year at the Botanic Garden’s annual Harvest Festival with a series of fun and interactive events. Expect outdoor games, advice on gardening, harvesting, cooking and storing crops, tasters and much more.

THE BLACK GROUSE EXPLORERS EVENT Tues 9th Sept, The Hub, Edinburgh Discover the distinctive character of the Black Grouse with four UK explorers: Sir Ranulph Fiennes, Ben Fogle, Olly Hicks and Kenton Cool. It promises to be a unique and exciting evening.

10 foodies

010_FFBooks_0914.indd 10

29/08/2014 16:43

4QP_Right.indd 11

29/08/2014 21:10

An Event For The Girls Is Back...This Month!

FASHION LIFESTYLE HAIR & BEAUTY SOCIALISE MASTERCLASSES

Search ‘Pout Event’ #poutevent

27th & 28th September 2014 at Edinburgh Corn Exchange Tickets available from

www.poutevent.com Corn Exchange.indd 10

FREE HOT DRINK BERT’S COFFEE BAR

At Edinburgh Corn Exchange

VALID 27TH & 28TH SEPT ONLY BRING THIS VOUCHER ALONG TO POUT! VALID FOR ONE HOT DRINK ONLY, Valid 2014 Pout Show

29/08/2014 17:37

IN W

Win a foodie break in Perth

S

cottish Food & Drink Fortnight takes place from the 6th to 21st September and it’s a chance to sample some of the delights on offer from Scotland’s rich larder.

We’re offering one lucky reader and a friend the chance to experience a culinary masterclass and dinner hosted by Scottish Chef of the Year 2013 Graeme Pallister at his Perth restaurant, 63 Tay Street, on Wednesday 17th September.

Graeme is known for championing “local, honest and simple” ingredients from Scotland, and will demonstrate a dish of game with pickled local walnuts, damsons and wild mushrooms,

followed by a seasonal 3-course meal.

And as if that weren’t enough, we’re throwing in an overnight stay with breakfast at the stylish Parklands Hotel, which boasts 15 individuallystyled bedrooms and a glorious garden, where you might enjoy a pre-masterclass drink or your morning coffee.

With Parklands’ emphasis on comfort, relaxation and friendly service, plus fabulous dining from a top chef, you’re guaranteed a wonderful foodie getaway. ● For more info, visit www.63taystreet.com and www. theparklandshotel.com

TO ENTER For your chance to win this great prize, simply answer the following question:

Who is the chef at 63 Tay Street?

To win, simply email enter@foodiesfestival. com with the correct answer and include your name, address and telephone number so we can contact the winner.

The winner will be the first correct entry drawn on 12th September. Prize is masterclass, dinner with a glass of wine, plus B&B in a double room on Wednesday 17th September. All extras will be charged for. Must be taken on date stated, non-refundable, non-transferrable, travel not included.

www.foodiesfestival.com

013_FFCompetition_0914.indd 13

foodies 13

29/08/2014 17:06

MEET the chefs Miranda Gore Browne

Piece OF

cake Baking a teatime treat can be quick and easy, says the Great British Bake Off’s Miranda Gore Browne

I

’ve baked cakes since I was very little. Some of my happiest memories are of standing on a chair at the worktop making cakes and, of course, licking the bowl. Indeed, many of my childhood memories are associated with cake – the tins of cake we took on holidays to the Lake District and enjoyed on picnics wearing our ‘hill walking jumpers’, the comforting taste of little chocolate buns we loved eating still warm, the cakes we made after school, and my mother decorating our much-loved family fruit cake every Christmas Eve. Cakes can be made when you are dashing in from work, rushing back from the school run, or at the last minute before friends arrive. It’s not all about racing against the clock but more about believing you can make cakes even if time is short.

The best thing about a homemade cake is that it doesn’t matter if it’s not perfect to look at; it will taste delicious, and everyone will be thrilled you made it.

Cakes don’t need to be baked only at times set aside at the weekend. I don’t think they should require planning or always use special ingredients. One of

the tests I have applied to many of these recipes is ‘can I make this cake now while I juggle everything else?’. As I write and test recipes, I always look around my kitchen and think about whether people will have particular ingredients in their cupboards.

What’s ideal about making homemade cakes is that they require just a few simple ingredients, and it’s so much faster and easier to get baking if you have the right things available.

I bake and test everything myself, and it is my family and friends who taste, taste and taste again and tell me what they think. Children tend to be the most honest of testers, and mine do not hold back! The recipes have been tested by some of those friends and family members, a number of whom have confronted longheld fears of baking, to check that the recipes really are as quick and easy as I say they are.

I am passionate about encouraging people to believe they can make any cake they choose. Perhaps I am rather evangelical about getting everyone baking, however short of time they are. But there is always time to make a cake! l

14 foodies

014_021_FF_Bake me a cake_0914.indd 14

29/08/2014 16:44

014_021_FF_Bake me a cake_0914.indd 15

29/08/2014 16:44

recipe Miranda Gore Browne

BLACKBERRY CAKE Serves 6-8 Making time: 10-15 minutes Baking time: 1 hour 275 g blackberries (don’t worry if you have less), unwashed 150 g unsalted butter 3 large eggs 150 g caster sugar (or vanilla sugar), plus extra for sprinkling 2 tbsp demerara sugar 1 tsp vanilla essence, or seeds from 1 vanilla pod 250 g plain flour 1½ tsp baking powder 125 ml semi-skimmed milk

l Preheat the oven to 180°C. Line a 23 cm springform cake tin that is at least 6 cm deep with a cake tin liner – these are fantastic as this is quite a runny batter.

Alternatively use non-stick baking paper. l Check through the blackberries for dirt and brush off any dirt with a piece of kitchen towel (washing them will add water to the mix), and put to one side. Melt the butter, and set aside. l Put the eggs, sugars and vanilla into the bowl of an electric mixer fitted with a balloon whisk attachment and whisk until pale and fluffy; alternatively use a hand-held electric mixer. l Sift in the flour and baking powder, and mix until

incorporated. Pour the melted butter and milk into the mix, and whisk again. l Sprinkle a handful of the blackberries into the bottom of the prepared tin. Pour about half of the cake mix over the top of the blackberries. Sprinkle half of the remaining blackberries over the cake mix, then add the remaining cake mix. Finally sprinkle the remaining blackberries over the top and sprinkle with caster sugar (or vanilla sugar if you have some). l Put the cake tin on a baking sheet (to catch spillages) and bake in the preheated oven for about 1 hour, or until the cake is golden on top and a skewer comes out clean. l Remove from the oven and leave to cool before taking out of the tin.

Giving Cakes As Presents Bake a double batch and give one to a friend.

Personalise cakes with an iced initial or sugar flowers to make a name.

Sugar flowers can make simple cakes extra special – it is useful to have a supply of these in your kitchen.

Keep a stock of cellophane bags and cake boxes for wrapping cakes. Pretty ribbons can be tied round simple cakes or round the packaging.

Decorations Edible flowers make the prettiest decorations, and a few tiny pansies, primroses or nasturtiums are a lovely touch. To make crystallised flowers, stretch baking paper

over a cake tin and tie with string then make small holes in the paper ready for the flower stems. Use a balloon whisk to whisk one egg white until frothy. Brush the egg white over the flower petals with a small paintbrush then gently use a spoon to sprinkle over the caster sugar.

Push the stem of each flower through a hole in the prepared paper then leave to dry overnight in a warm place.

Freezing Cakes Lots of the cakes freeze really well, and I often make a double batch a pop one in the freezer.

When you take cakes out of the freezer it is best to defrost them at room temperature. Once a cakes is defrosted, a useful tip is to pop it in the microwave on the defrost setting for about two minutes. This makes the cake springy and moist and tasting as if you have just made it!

16 foodies

014_021_FF_Bake me a cake_0914.indd 16

29/08/2014 16:44

014_021_FF_Bake me a cake_0914.indd 17

29/08/2014 16:44

FIG, CARAMEL AND MASCARPONE CAKE Serves 8 Making time: 25 minutes Baking time: 20–25 minutes 225 g unsalted butter, softened 225 g caster sugar 4 large eggs 1 tsp vanilla extract 225 g self-raising flour 2 tsp baking powder 6 ripe figs, chopped, plus 1 or 2 extra to decorate 150 g dulce de leche

For the filling 175 g mascarpone 175 g icing sugar, plus extra to decorate 1 tsp vanilla extract 150 g dulce de leche

l Preheat the oven to 180°C and line two 20 cm round loose-bottomed cake tins with baking paper. l Put all the ingredients except the figs and caramel into a large bowl or mixer and mix well until well combined. l Put half the chopped figs into the base of each tin and spoon the mixture equally between the two tins, on top of the figs. Dollop the caramel on top of each one and use a palette knife or spoon to swirl the caramel into the cake mixture.

Smooth the top of the mixture and then bake in the preheated oven for 20–25 minutes or until a skewer comes out clean.

l Beat together the mascarpone, icing sugar and vanilla extract for the filling using a food processor or large bowl and wooden spoon. l Remove the cakes from the oven and leave to cool in their tins for at least 10 minutes before turning them out on to wire racks. l When the cakes are cool, spread one cake with a layer of mascarpone icing, then spread a layer of caramel on top. Put the other cake on top. l Chop the remaining fig into slices and place on top of the cake. Drizzle with any remaining caramel sauce and dust with icing sugar, if you like.

This is best eaten immediately or the same day.

18 foodies

014_021_FF_Bake me a cake_0914.indd 18

29/08/2014 16:44

Miranda Gore Browne recipe

014_021_FF_Bake me a cake_0914.indd 19

29/08/2014 16:45

recipe Miranda Gore Browne

PLUM BREAD IN A HURRY Makes one loaf Making time: 5 minutes Baking time: 35 minutes

l Preheat the oven to 180°C and line a 2-lb loaf tin with non-stick baking paper or use a loaf tin liner. l Put the chopped prunes (I chop each prune into roughly 3 slices) in a large bowl and pour over the apple juice. Heat in the microwave for 1 minute on high or in a small pan over a medium heat. l Remove the bowl from the microwave, add all the remaining ingredients, except the demerara sugar, and stir well to combine. l Scrape the mixture into the prepared tin, sprinkle over the Demerara sugar and bake in the preheated oven for about 35 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

250 g prunes, roughly chopped 160 ml apple juice 1 large egg 225 g self-raising flour 150 g soft brown sugar 1 tsp mixed spice pinch of salt 1 tbsp demerara sugar, for sprinkling

From Bake Me a Cake as Fast as You Can, Ebury, ÂŁ14.99

Speedy Tips Cake tin liners save so much time. It is worth buying them in a few tin sizes. They are much quicker than lining tins with baking paper, and allow you to lift cakes straight out in their liners, avoiding spilling crumbs all over the counter!

They also make cakes easier to transport.

Planning ahead can really speed things up.

Five minutes spent checking ingredients, ensuring butter is in a warm place to soften, and perhaps weighing a few things; quickly popping chocolate and

cream into a bowl over a pan of simmering water then leaving the resulting delicious ganache to cool (this is often something I can be found doing early in the morning whilst getting breakfast ready). A well-stocked kitchen will help too. I try to always have the following ingredients in my kitchen.

In the cupboard: Lemon curd, chocolate spread, jams, pesto, runny honey, dulce de leche; caramel, syrup, treacle; sultanas, raisins, dried apricots and figs, nuts, seeds;

dark brown soft sugar, light brown soft sugar, caster sugar, granulated sugar and icing sugar; plain flour, self-raising flour, baking powder, bicarbonate of soda, cocoa powder, oats and sea salt.

chocolate (dark 70% cocoa solids as well as white and milk chocolate) in bars and chocolate chips or chunks plus sweets, flakes, crunchie bars; spices, including cinnamon, ginger, vanilla pods and extract;

In the fridge: Unsalted butter 9have a few packs in the freezer as well), large eggs, double cream, cheese, bananas, seasonal fruit, milk, plain yoghurt.

In the freezer: Mixed berries, raspberries and unsalted butter.

20 foodies

014_021_FF_Bake me a cake_0914.indd 20

29/08/2014 17:06

014_021_FF_Bake me a cake_0914.indd 21

29/08/2014 16:45

MEET the chefs Eleanor Ozich

Sweet & petite A drive to live healthily and simply lead Eleanor Ozich to create her wholefood blog, Petite Kitchen

“T

he road to simple eating began when our daughter, Izabella, developed a severe skin condition. Despite countless visits to doctors and specialists, nobody could shine light on her condition.

In despair, we visited a naturopath, who explained Izabella was suffering from an imbalance of bad gut bacteria, causing toxins that were resulting in her skin condition, among other issues. This revelation made complete sense to me.

We decided to embark on an exciting new journey, to heal and nourish our bodies, not only for our daughter, but also for ourselves. We removed gluten and almost all grains, all refined sugar, additives and preservatives from our diets, and adopted a simple and clean way of eating that our generation seems to have lost sight of.”

This beautiful, natural diet has helped our little girl in ways I can’t even explain. The impact it has had on my husband, my one-year-old son and of course myself has been almost unbelievable. Energy, positivity and a new lease of life now grace our home.

My Petite Kitchen Cookbook is the lovingly nurtured result of this transformation. It is inspiring that food – the very item that is causing obesity, depression and health epidemics of unfathomable proportions – is also very thing that can be used to cure, cleanse and help our bodies and minds.

Enjoy, look and ask, but most of all, I invite you to taste.

Get lost for an afternoon in your kitchen. This is the essence of my mission – to provide others with the joy and happiness that has graced our little family. l

22 foodies

022_029_FF_Petite Kitchen_0914.indd 22

29/08/2014 16:45

foodies 23

022_029_FF_Petite Kitchen_0914.indd 23

29/08/2014 16:46

recipe Eleanor Ozich

Lamb leg steaks with mint and apple cider sauce Sometimes I just crave a juicy, beautifully cooked steak Serves 2 2 large organic lamb leg steaks, each weighing about 300 g and about 2 cm thick, at room temperature 2-3 tbsp olive oil

For the mint and apple cider sauce 60 ml apple cider vinegar 2 tbsp honey, or maple or agave syrup 1 large handful of mint leaves

l Sprinkle the steaks with a good pinch of sea salt and freshly ground black pepper, then rub on both sides with the olive oil. Set aside. l To make the sauce, put the vinegar and honey in a small saucepan over low heat and bring to a gentle boil. Remove from the heat, then add the mint and a pinch of sea salt and freshly ground black pepper. Stir well, then cover with a lid — this helps the flavours to really mix together. l Heat a chargrill pan or frying pan over high heat.

Cook the lamb for 3 minutes on each side for medium-rare. Leave to rest for 5 minutes. l Carve the lamb and serve drizzled with the sauce.

From My Petite Kitchen Cookbook

By Eleanor Ozich, Murdoch Books, ÂŁ16.99

022_029_FF_Petite Kitchen_0914.indd 24

29/08/2014 16:46

foodies 25

022_029_FF_Petite Kitchen_0914.indd 25

29/08/2014 16:46

Same again please!

For over fifty years we’ve been helping you look after your family with organic, fresh, local and seasonal wholefoods.

You can be confident that your family are getting the best quality fruit and veg without chemical pesticides. With over 100 varieties of organic fresh fruit and veg to choose from, getting your little ones to eat their greens might just be a little easier with Real Foods... well just a little bit.

.• Fresh, seasonal and local, available for you to pick for yourself from our two Edinburgh stores.

• Organic and certified, so you and your family can enjoy the assurance of fresh fruit and veg free from chemical pesticides.

• Fruit and vegetables in an extensive organic range that has grown well beyond most other supermarkets.

From Pomegranates to Pommes de Terre we have a great selection of organic fruit and veg for you to take to your Pied-à-terre.

50 f r years e s h providing n a t u wholefoods r a l h e atol tthe h ynation value

Special diet

.

vegetarian

.

Fairtrade

.

organic

Shop online at www.realfoods.co.uk

Fresh • local • seasonal • value

4QP_Left.indd 12

More of that yummy Real Foods Organic Calabrese please mummy! Can you imagine it... iStockphoto©hultonarchive

29/08/2014 20:55

Eleanor Ozich recipe

APPLE & SAGE PORK CASSOULET This delectable meal will leave you feeling warm, comforted and satisfied. The rich, creamy slow-cooked pork just melts in your mouth, the sage adds an earthy undertone, and the soft sweetness of the apple shines through perfectly. I love to serve the cassoulet with freshly steamed millet, brown rice or Creamy cauliflower mash.

Serves 4 1 tbsp ghee, butter or olive oil 6 French shallots, roughly chopped 4 garlic cloves, roughly chopped 1 large handful of sage leaves 500 g organic pork shoulder, cut into 2.5 cm cubes 2 tbsp plain brown rice flour 185 ml sweet white wine or apple juice 1 litre home-made vegetable or chicken stock 2 carrots, chopped 2 apples, skin on, cored and cut into wedges 175 g frozen or shelled fresh peas

l Melt the ghee in a large flameproof casserole dish over medium heat. Add the shallot, garlic and sage and sauté for 10 minutes, or until the shallot is soft and slightly browned. l Add the pork, then sprinkle the flour over. Continue to cook, stirring regularly, for about 10 minutes, until the meat is browned all over. l Stir in the wine, then simmer for about 5 minutes, until it has evaporated. l Add the stock, carrot and apple, then reduce the heat to low. Simmer, uncovered, for 1½ hours, or until the meat is tender and the sauce is lovely and thick, adding a little more stock if needed. l Stir in the peas and cook for a further 5–10 minutes, or until the peas are just tender. Serve hot.

foodies 27

022_029_FF_Petite Kitchen_0914.indd 27

29/08/2014 16:46

4QP_Left.indd 12

29/08/2014 20:43

Eleanor Ozich recipe

baked Balsamic strawberries with pine nuts and cashew cream This simple but stunningly beautiful dessert will blow you away, with the acidic note from the balsamic vinegar melting into the delectable sweetness of the honey and fruit. The strawberries are served with lovely cashew cream but you could also serve it with plain yoghurt or whipped cream.

Serves 4 40 g pine nuts 450 g strawberries, hulled 80 ml good quality balsamic vinegar 3 tbsp honey, or maple or agave syrup

For the cashew cream 235 g raw cashew nuts, soaked in water overnight 2 tbsp honey, or agave or maple syrup Juice of ½ lemon

l Preheat the oven to 180°C. l To make the cashew cream, drain the soaked cashews, then rinse

well. Place in a food processor with the honey, lemon juice and 125 ml water. Blend until smooth, thick and creamy, adding a little more water if needed. It will keep in the fridge for a day or two, but is best made on the day of serving. l Toast the pine nuts in a dry frying pan over medium heat for 2-3 minutes until fragrant, tossing regularly so they don’t burn. Transfer to a bowl and set aside to cool. l In another bowl, toss the strawberries with the vinegar and honey.

Transfer the mixture to a baking dish and bake for 15 minutes. Turn the strawberries with a wooden spoon, then bake for a further 15 minutes. l Remove from the oven and leave to cool for 5 minutes or so. Divide the strawberries among bowls. Sprinkle with the pine nuts, dollop cashew cream on top and serve. foodies 29

022_029_FF_Petite Kitchen_0914.indd 29

29/08/2014 16:46

Winter Warmer Offer: 2 Nights Dinner Bed & Breakfast in kingsize room for two people. * 4 course Taste of the Highlands dinner with matched wines - menu changes each night Full Scottish Breakfast both days Specimen whiskies for you to drink or take away Tour of local distillery Normal price ÂŁ625 Foodies Readers - only ÂŁ300 Offer expires 15/12/2014 Quote Ref FOOD14 when booking

* Subject to availability. Full price payable on booking. No refunds.

Strathblane Country House, Milngavie Road, G63 9EH 01360 770491 or info@strathblanehouse.com

030_mix.indd 12

29/08/2014 20:48

WINTER BREAKS FOODIES

Winter is coming Forget the cold and plan a romantic getaway at one of Scotland’s best foodie destinations this winter

Above: the Three Chimneys and Cameron House

LOCH MELFORT

AUCHRANNIE

Arduaine, by Oban, Argyll www.lochmelfort.co.uk Situated on the romantic coast of Argyll with the Scottish Highlands as its backdrop, Loch Melfort is home to award-winning restaurant Asknish Bay, which serves a wide selection of freshlycaught seafood, meat and game from Airds Farm in Ardfern and locally sourced seasonal vegetables and aromatic herbs.

For ÂŁ135 and only available on 4 October and 22 November, Loch Melfort is offering a special deal which includes a sevencourse gourmet delight menu accompanied by fine wine, as well as an overnight stay in one of their rooms overlooking the sea.

Brodick, Isle of Arran www.auchrannie.co.uk At the heart of the beautiful isle of Arran lies the multi-award winning, family-owned Auchrannie Resort.

Foodies are spoilt for choice when it comes to dining, with three award-winning restaurants offering a diverse range of options that will appeal to the most demanding palates. Enjoy the innovative modern menu with traditional favourites and freshly prepared homemade pizzas and pastas that the Cruize Bar Brasserie offers. In the House Hotel, you can sample the more relaxed atmosphere of the Brambles Seafood and Grill or the laid back ambience of Scottish tapas restaurant eighteen69. foodies 31

031_032_Winter Breaks_0914.indd 31

29/08/2014 16:47

CAMERON HOUSE Alexandria, Dunbartonshire www.devere-hotels.co.uk/hotellodges/locations/cameron-house Celebrate the changing seasons at Cameron House Hotel Loch Lomond, as the stunning loch, surrounding forests and hills take on a different perspective.

Choose from the Boat House, the Claret Jug, Martin Wishart’s Loch Lomond, awarded a Michelin Star in 2011, and the Cameron Grill where you can sample signature dishes such as Orkney crab and mouth-watering desserts.

Test your skills at clay pigeon shooting, quad-biking and archery, take a hawk on a walk, have a ramble through the forest, or enjoy the views from the saddle on a pony trek. There’s plenty to keep the whole family entertained and as the dark nights settle in, enjoy some delicious food, relax by a roaring fire and appreciate the changing seasons.

THREE CHIMNEYS Dunvegan, Isle of Skye www.threechimneys.co.uk The Three Chimneys is a worldrenowned Scottish restaurant with five-star rooms, situated in aweinspiring surroundings beside the sea in the Isle of Skye. The House Over-By is a luxurious place to relax and stay overnight, right next to

the critically acclaimed the Three Chimneys restaurant.

Since opening in 1984, the Three Chimneys has demonstrated a genuine passion for delivering the very best Scottish food with friendly, professional service. This has contributed towards building an international reputation and gaining many

Above: The Peat Inn. Below: food at Loch Melfort and Auchrannie interiors prestigious awards. Both the popular ‘Taste of Sky’ showcase menu or the five-course dinner menu, reflect the outstanding variety of Skye’s authentic, natural larder from the land and sea.

THE PEAT INN Fife, Scotland www.thepeatinn.co.uk A former eighteenth-century coaching inn situated just six miles from St Andrews, the Peat Inn, with its welcoming atmosphere and rustic yet refined touch, is sure to keep you warm during the cold winter nights. Three small dining rooms make up the restaurant, providing an intimate setting for lunch or dinner.

From autumn onwards the Peat Inn is renowned for wild Scottish game, roe deer, teal, grouse and mallard, accompanied by vegetables and herbs sometimes grown in their own garden or especially for the restaurant in the local area.

Equally sought after by the restaurant’s regulars is the cheese trolley, showcasing the restaurant’s selection of around 20-25 cheeses, all of which come from around Scotland. ●

32 foodies

031_032_Winter Breaks_0914.indd 32

29/08/2014 16:47

Meet me by the bonnie bonnie banks at Cameron House on Loch Lomond C

M

Y

CM

MY

CY

CMY

K

Escape to the bonnie, bonnie banks of Loch Lomond and enjoy true Scottish hospitality and luxury that’s ideal for crisp days and cosy nights. What better place to watch the theatre of the Highlands unfold than from Cameron House, this five star resort indulges guests with elegant guestrooms, exquisite cuisine, championship golf, award winning spa, with a stunning rooftop pool and outdoor pursuits for all the family to enjoy.

Autumn and Winter mid-week Escapes include overnight accommodation in a classic room with full Scottish breakfast and during your stay enjoy a relaxing half hour treatment at the Carrick Spa or a round of golf on the 18-hole Championship golf course the Carrick on Loch Lomond.

All from just £219 per room per night

To book your stay call +44 (0)1389 755 565 quoting WES1

or www.cameronhouse.co.uk Cameron House on Loch Lomond, Dunbartonshire, G83 8QZ Terms & conditions - subject to availability until end of March 2015

DINE.

THE THREE CHIMNEYS

SLEEP.

THE HOUSE OVER-BY

WINTER OFFERS NOW AVAILABLE FROM 27 OCT 2014 TO APR 2015 WWW.THREECHIMNEYS.CO.UK

4QP_Right.indd 11

29/08/2014 21:13

caorunn gin.indd 10

29/07/2014 21:03

recipe of the month FOODIES

Scallops with Carrot puree, Cumin and Coconut, with Glazed Baby Carrots, Orange and Cardamom Syrup

Stuart Muir Executive Chef Harvey Nichols Edinburgh Stuart Muir has been Executive Chef at the Forth Floor Restaurant Harvey Nichols since opening in August 2002 where he has earned a reputation for producing constantly exciting dishes created from the very best British produce.

Harvey Nichols, 30-34 St Andrew Sq, Edinburgh EH2 2AD Tel: 0131 524 8350

Serves 4 12 large scallops 6 medium carrots 200 ml coconut milk 1 tsp cumin powder 4 cardamom pods 12 baby carrots 150 g caster sugar Small bunch coriander 1 lime 30 g butter 2 oranges l Peel and chop 3 of the carrots (keep baby carrots to one side) and boil in seasoned water until cooked.

Remove from the water and then put into a blender with the cumin powder.

Blend until smooth, season to taste. l Peel and slice the remaining carrots (still keeping the baby carrots to one side) into very thin strips, matchstick size, using a mandolin. l Juice the oranges then place the juice in a pot. Add the sugar and the cardamom pods, heat on a medium to high heat until the mixture reaches

a syrup consistency. remove from the heat and pass through a sieve. l Wash and trim the baby carrots then place in pot of seasoned boiling water for 10mins. Drain the water from the pot containing the carrots and add a little of the orange syrup.

Warm through. l Heat a frying pan with a little oil until hot. Add the scallops and cook for 2 to 3 minutes either side, ensuring a good colour on each side.

Finish by adding a knob of butter and a squeeze of lime. l Heat the coconut in a pan and blend with a hand blender to create a foam. Set aside. l Mix the finely sliced carrot with the orange syrup and some chopped coriander. Place half the carrot and orange mixture at one end of a plate and a spoonful of carrot puree at the other end. Place the scallops in the centre of the plate, top each scallop with a glazed baby carrot, and finally lightly spoon the coconut froth over the scallops. Serve. foodies 35

035_FF_Recipe of the month.indd 35

29/08/2014 16:48

MEET the chefs Natalia conroy

Modern harvest Natalia Conroy shares her simple philosophy of cooking: fill the fridge and create from there

M

From The Kitchen Orchard by Natalia Conroy, Ebury, £25

y fridge is my orchard, at times lush and plentiful, at others, barren and sad. It is both the seasons and my disposition that dictate its offering. On a freezing February day I return from the grocer empty-handed, tired of winter vegetables and downhearted and I find myself scarcely able to fill its shelves. While with the warmth of a fine July afternoon I am cooking for two and feel hugely inspired. At least once a day, I find myself foraging in my fridge, harvesting its ingredients for a meal.

In between the fridge door and the two vegetable drawers lies uncertainty and special occasion. There may be some smoked bacon on the meat shelf.

Perhaps some Stilton from last night’s dinner party; a selection of fresh wild mushrooms from the farmers’ market. However, these other ‘guests’ in the fridge are not fixtures. Such offerings are either the result of happy coincidence or conscious planning. A whole raw chicken does not ever happen to be lying around in my fridge, nor a venison haunch or a fresh goats’ cheese.

And so I delight in opening the fridge door, having a mosey in the vegetable drawers, catching a whiff of an overly ripe cheese and deciding what feast to create. In an age when we are often overwhelmed with choice, selecting just a few ‘fruits of the fridge’ with which to concoct a meal is the real adventure in cooking. And not only is it satisfying and rewarding, but this sort of cooking is undoubtedly economical.

I have come to enjoy the nature of my fridge, embracing the days of bare shelves and relishing those of plentiful abundance where a plate and a knife suffice for preparation. I hope to share this with you in these simple recipes. It is an orchard never quite without fruit; sometimes it just requires a little imagination. l

36 foodies

036_041_FF_Kitchen Orchard_0914.indd 36

29/08/2014 16:48

Carrot, yoghurt, cumin soup Serves 4 6 garlic cloves, finely chopped 1 bunch flat-leaf parsley, leaves only, roughly chopped ½ tsp crushed dried chilli 3 tbsp olive oil 20 carrots, finely diced or pulsed in a food processor 2½ tbsp honey 1 tsp ground ginger

½ tsp ground nutmeg 1 tbsp ground cumin 500ml milk 250ml double cream 250ml water Salt and freshly ground black pepper

To serve Coriander leaves Nigella (black onion) seeds, Greek-style yoghurt

l In a large saucepan, fry the garlic, parsley and chilli over a medium heat until the garlic starts to turn a light golden. Add the carrots, honey, ginger, nutmeg and cumin. l Cook the carrots over a medium heat, stirring the pan from time to time for about an hour, until they are very soft and sweet. Add the milk, cream and water and continue to cook for a further 10 minutes, then check the seasoning. l Pour half the contents of the saucepan into a food processor or blender and blend until smooth, then return to the pan. l Serve sprinkled with coriander leaves, nigella seeds and a dollop of yoghurt.

foodies 37

036_041_FF_Kitchen Orchard_0914.indd 37

29/08/2014 16:48

MEL_Dine Out_foodies_160714.indd 1 Montpelliars.indd 10

16/07/2014 29/07/2014 10:11 21:01

NATALIA CONROY FOODIES

Aubergines, mint, raisins This recipe is based on the Sicilian aubergine dish, caponata. There are many variations, some recipes include olives, carrots and even potatoes. I first learned to cook this at home with my mother. I particularly enjoy this with some grilled lamb or pork Serves 4 as a side dish 2 tbsp pine nuts At least 1 litre sunflower oil 1 aubergine (about 400g), cut into 2cm cubes 3 tbsp red wine vinegar 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, finely diced 1½ tbsp honey 4 large plum tomatoes, blanched in boiling water, peeled, seeded and roughly diced 200g celery, roughly chopped and boiled until soft 2 tbsp fresh finely chopped mint leaves 1 tbsp capers 1 tbsp raisins

l Gently toast the pine nuts on a baking sheet in a low oven until golden. l Fill the largest pot you have one-third full of sunflower oil. Heat the oil until extremely hot – drop a cube of aubergine in: if it fizzes vigorously, the oil is hot enough. Fry the aubergine in batches and when dark golden on all sides, drain on plenty of kitchen paper. While the aubergines are still hot, sprinkle with 1 tablespoon of the vinegar and some salt. l In a saucepan, heat the olive oil over a medium heat and fry the onions and garlic with the honey. Season with salt and pepper and when they are very soft – about 15 minutes – add the tomato and celery. l In a large mixing bowl, toss the aubergine with the tomato mixture, remaining vinegar, mint, capers, raisins and pine nuts. Check the seasoning and serve.

foodies 39

036_041_FF_Kitchen Orchard_0914.indd 39

29/08/2014 16:49

PURE BY NATURE. AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN.

San Francisco World Spirits Awards – Double Gold Medal, Islands

San Francisco World Spirits Awards – Gold Medal, Islands

Distillery & Visitor Centre Lochranza, Isle of Arran KA27 8HJ Tel: +44 (0) 1770 830264 www.arranwhisky.com Isle of Arran.indd 10

29/07/2014 21:22

NATALIA CONROY FOODIES

Salt beef, bay, thyme Serves roughly 6-8 2kg brined beef brisket (this should be available from a good butcher) 6 bay leaves 4 tbsp coriander seeds 1 tbsp fennel seeds 1 head garlic, halved horizontally through the middle 1 red onion, quartered 1 tsp dried chilli 1 rosemary branch ½ bunch fresh thyme 3 celery sticks 1 tbsp black peppercorns

l Rinse the brisket in cold water a couple of times to remove any excess brine. l Place all the ingredients in a large pot and cover with water.

The water level should come to at least 2.5cm above the top of the pot’s contents. l Bring to the boil then reduce the heat and simmer for 3-3½ hours or until the meat is very tender. l How you serve this and how many it serves is entirely up to you. I make it to have it in the fridge, like a cured ham. It sits in its cooking liquor and I whip it out for sandwiches and snacks as required. It will keep about 5-7 days in the fridge in an airtight container.

foodies 41

036_041_FF_Kitchen Orchard_0914.indd 41

29/08/2014 16:49

MEET the chefs miss Hope & mr greenwood

Earn your candy stripes with Miss Hope and Mr Greenwood

Jolly mixtures H

Sweets Made Simple, BBC Books, £16.99

ello playmates!

It is I, Miss Hope, top-heavy wearer of unsuitable shoes, and wife to the husband of my dreams (mainly good ones), the smart-booted, walrus-whiskered Mr Greenwood. Together we dish out big sweet-shop hugs and stripy paper bags rustling with the splendid sugar confections of your childhood.

Growing up in the stottie-chomping north-east of England, I developed an intrinsic love of sweets.

My childhood sweet shop, Campbell’s, was a treasure cave of Aladdinesque treats, in more colours than a cupboard stuffed with harem pants. Armed with a big flat copper penny on Sundays, I looked forward to skipping off to buy liquorice chews and a packet of sarsaparilla tablets (weird).

In my student days in Newcastle I was fortunate enough to live around the corner from the sweet shop of sweet shops, Clough’s. It’s still there today – the hub of the community, a meeting place with as much heart as there are sherbet pips.

Thus inspired, it was only a matter of time before I dragged Mr G away from his well-paid job to join me in a whirl of confectionery and sugar. We decided (I decided) to open a sweet shop in the delightful toon of London.

Our shelves heave under a medley of traditional fare: apple and custards, sherbet lemons and toffee bonbons, but we have also set about inventing sweets with new flavours for a whole new generation of sweet lovers.

Here you will discover some of my top-notch treats, all simple enough to make in your own kitchen. Easy-peasy, lemon-squeezy.

Now, let’s begin. l

42 foodies

042_049_FF_Sweets and Simple_0914.indd 42

29/08/2014 16:50

042_049_FF_Sweets and Simple_0914.indd 43

29/08/2014 16:50

recipe miss Hope & mr greenwood

SEASHELL CARAMELS Oh I do like a sea salt caramel. Mr G and I often take a trip to the South Coast with a little gas stove and a packet of sausages. I was sitting watching the sea as it furled its white fingers around my flip-flops when the idea of popping oozing salted caramel inside a two-chocolate seashell came to me. ‘I am quite brilliant,’ says I, zipping up my cagoule. ‘Harumph,’ mumbles Mr G Makes 20 Takes 25 minutes to make, plus chilling and cooling time.

Dark chocolate, for tempering 55ml double cream ½ level tbsp dark muscovado sugar 15g caster sugar Good pinch sea salt crystals White chocolate, for tempering You will also need chocolate moulds with 20 assorted seashells

l First up, please temper the dark chocolate and use a brush or a teaspoon to coat and line the seashell moulds. Do this quickly or suffer the consequences. Use a sharp knife or chocolate scraper tongue to tidy up any messy bits around the chocolate shells. Scrape any dark chocolate that you haven’t used into a bowl and save it to use again – unlikely, I know. l Slide the moulds into the fridge to set for around 20 minutes. To make the salted caramel, put the cream and dark muscovado sugar into a small, high-sided heatproof bowl and rest it in a heatproof bowl of boiling water to warm gently. l Pour the caster sugar into a small, heavybottomed pan and lodge on a low to medium heat to dissolve the sugar, stirring it now and then until it is dark and golden. l Whip the pan off the heat and slop in the warmed cream and muscovado – step away from the pan as it will bubble up. Once the initial bubbling subsides, get a wooden spoon in there and stir furiously, faster, faster, to make a lovely caramel.

Cool a wee bit, then stir in the salt. l When the caramel is cool, whip the chocolate moulds out of the fridge and divide the caramel amongst the chocolate shells. l Temper the white chocolate, as before. Spoon the chocolate over the caramel to cover. Chill again for 15 minutes – try a warm bath or a bit of telly. When hard, gently upturn the mould onto a board with a persuasive thumbing and release the chocolates. l Store in an airtight container in the fridge for up to 5 days.

44 foodies

042_049_FF_Sweets and Simple_0914.indd 44

29/08/2014 16:50

042_049_FF_Sweets and Simple_0914.indd 45

29/08/2014 16:50

recipe miss Hope & mr greenwood

PEACH & APRICOT PASTILLES Llittle jellies twinkling like sugary jewels. Mr Greenwood loves my wobbly jellies, and who can blame him?

In Latin, apricot means ‘precious’, and indeed these sweet little jellies twinkle away like sugary jewels. Full of luscious apricots and peaches, the jellies are made with pectin, which can be found in the sugar aisle in your supermarket Makes 30 jellies Takes 45 minutes to make; set overnight A little vegetable oil, for greasing 125g no-soak dried peaches 200g no-soak dried apricots 475g granulated sugar, plus extra for coating 3 tbsp lemon juice 2 tbsp liquid pectin 2 gelatine leaves Line a 20cm square baking tin with baking parchment and grease it with oil

l Place the fruit in a pan and cover with 250ml of water.

Cover with a lid and put over a moderate heat, bring to a simmer, then simmer for 15 minutes until the fruit has softened. l Pop the fruit in a food processor and whizz until well puréed, with no lumps. l Place the purée, sugar and lemon juice into a deep pan with 100ml of water and the lemon juice and heat until the sugar has dissolved. Put a sugar thermometer into the pan, bring to the boil then bring the mixture very slowly up to 107°C. This will take a good 30 minutes. Take the pan off the heat and pour in the pectin. l Soak the gelatine leaves in a bowl of cold water. l Put the pan back on the heat and bring the temperature steadily back up to 110°C, stirring every now and then. l Take the pan off the heat, lift the gelatine leaves out of the water and stir in – it will bubble up the pan (that’s the fun bit), but give it a good stir. l Pour the jelly into the prepared tin and leave to cool and set overnight. Once set, turn out onto a board, cut into squares and coat with granulated sugar. l The pastilles will last for 2-3 days and should be kept in the fridge.

46 foodies

042_049_FF_Sweets and Simple_0914.indd 46

29/08/2014 16:50

042_049_FF_Sweets and Simple_0914.indd 47

29/08/2014 16:50

recipe miss Hope & mr greenwood

ROSEHIP ICED GEMS On doctor’s orders. For an age I’ve wanted to create a treat with rosehip – that natural vitamin C syrup that nursed the sniffles of my childhood. So here are some tiny little meringue gems laced with rosehip syrup and dipped in crystallised rose petals. I also liked those tiny orange aspirin nestling under a wad of cotton wool, gargling with antiseptic and the smell of an elastic bandage Makes 30 Takes around 2 hours 15 minutes to make.

1 medium egg white 50g caster sugar pink food colouring paste 50g white chocolate ½ tsp rosehip syrup 1-2 tbsp crystallised rose petals You will also need a piping bag and size 30 star nozzle

l Preheat the oven to 110°C. Line a large baking sheet with baking parchment. Fit the piping bag with the nozzle. l Whisk the egg white in a spotlessly clean grease-free bowl until as stiff as a stalk and it clings to the side of the bowl. It should be so steady that you can hold the bowl upside down over your head and nothing will slip out. Send photos. l Continue to whisk, adding the sugar a tablespoon at a time until the sugar has dissolved in the mixture. l Add a dot or two of pink food colouring paste to the bowl with a skewer. Fold very roughly, rough is good, into the meringue. Spoon into the piping bag. l Dot a little meringue on the back of each corner of the parchment and press down to secure. Pipe little meringues on to the parchment, working quickly and evenly. l Bake the meringues in the oven for 1 hour 40 minutes until you can lift one easily from the parchment. Then allow to cool. l Melt the chocolate in a bowl resting over a pan of simmering water, making sure the base doesn’t touch the water. Fold in the rosehip syrup. Whizz the rose petals in a mini food processor, until roughly chopped, or use a knife.

Spread the base of each meringue with a little chocolate then dip in the chopped crystallised rose petals. Allow to set then serve.

48 foodies

042_049_FF_Sweets and Simple_0914.indd 48

29/08/2014 16:50

042_049_FF_Sweets and Simple_0914.indd 49

29/08/2014 16:51

Open 7 days a week, 10 until 5 Tel: 01835 830 495 Web: www.bornintheborders.com

4QP_Left.indd 12

29/08/2014 20:50

the borders foodies

Crossing Borders One of Scotland’s best foodie regions, the Borders has enough fantastic restaurants, hotels and producers to suit every taste Kailzie Restaurant & Larder Kailzie Estate, Peebles, EH45 9HT www.kailziegardens.com Award-winning the Restaurant & the Larder is located in the charming courtyard of Kailzie Gardens, just outside Peebles. The setting is the perfect compliment to the menu, which includes brunch, lunch and afternoon tea, along with weekend roasts and monthly seasonal dinners. The Larder stocks their own sauces, chutneys and freshly baked artisan breads along with local meats, eggs and fish.

The Mainstreet Trading Company Main Street, St Boswells, Roxburghshire, TD6 0AT, www.mainstreetbooks.co.uk In the beautiful village of St Boswells, the Mainstreet Trading Company (Books, Café, Deli & Home) is a must for any day out in the

Above: the Restaurant & the Larder at Kailzie. Below: Tweeddale Whisky Borders. Recently voted Deli of the Year, they boast an impressive reputation as one of the best cheesemongers in the country, supplied

by Neal’s Yard Dairy and Doddingtons among others. The shop is a treasure trove for lovers of books, food and beautiful things.

Horseshoe Inn Eddleston, Peebles, Scotland, EH45 8QP www.horseshoeinn.co.uk The Horseshoe Inn, a small, intimate restaurant with stunning rooms that boasts a 2 AA Rosette rating and is featured in the 2014 Michelin Guide, is situated only a few miles north from the market town of Peebles with the magnificent hills of the Scottish borders as its stunning background. They will be running their popular dinner, bed foodies 51

051_052_Borders Breaks_0914.indd 51

29/08/2014 16:51

and breakfast promotion, which includes a three course set dinner which can be upgraded to a la carte or a creative tasting menu for £150 Wednesday to Friday or £180 on a Saturday.

Buccleuch Arms High Street, Moffat, DG10 9ET www.buccleucharmshotel.com Situated in the stunning Borders town of St Boswells, the award winning Buccleuch Arms has launched its exciting new menu which showcases the very best in local produce. The historic four-star coaching inn’s reputation goes far beyond the Borders, yet the strong farming background upon which it is cemented remains strong. For regular special offers, such as their current midweek stay and dine offer, check their website.

What to buy: Borders produce Tombuie Smokehouse Hardiesmill Place, Gordon, Berwickshire, TD3 6LQ www.hardiesmill.co.uk Tombuie Charcuterie is an awardwinning gourmet producer of smoked meats, smoked game and smoked cheese. With products ranging from extra mature smoked cheese, traditional pastrami and honey-roast smoked duck through

to exciting whisky-infused smoked venison, sweet-cured beef and their award-winning caroaccio-cut smoked beef, Tombuie approach combines tradition and innovation in order to bring out the best in their products.

Borderfields www.borderfields.co.uk Borderfields, the makers of the UK’s number one-selling cold pressed rapeseed oil grown north of the border, is bringing something delicious and healthy to home

Above Mainstreet Trading Company, Buccleuch food, The horse shoe inn dining area cooking – a flavoursome range of rapeseed oil infusions.

Made with Borderfields’ oil, the infusions help to add hassle-free flavour to favourite dishes. Whether you’re looking to pack a punch with your stir fry or add that extra zing to your carrot cake, there’s an infusion for you. The range includes garlic, lemon, basil and chilli. Individual 250ml bottles are available, as well as cheerfully-packaged gift packs.

Tweeddale Whisky 14 Gelder Drive Murieston, Livingston West Lothian, Scotland EH54 9HX tweeddalewhisky.com Whisky enthusiasts will be delighted by the Tweeddale, a small batch, limited edition, blended Scotch whisky prepared by Alisdair Day in the same way his great grandfather did seventy years ago. Bottled at 46% abv, with natural colour and without being chill filtered, Batch 4 of this award winning craft Whisky includes a Lowland aged for 14 years in an ex-bourbon barrel that previously contained an Islay malt and a 21 year old Speyside. Batch 5 of the Tweeddale blend is currently being prepared and will be released in October.

52 foodies

051_052_Borders Breaks_0914.indd 52

29/08/2014 16:51

4QP_Right.indd 11

29/08/2014 21:14

Fullpage.indd 10

29/08/2014 20:33

“

t

4QP_Right.indd 11

f

29/08/2014 21:17

Advertising Feature

EXCLUSIVE FOODIES READER OFFER Luxury Spa Experience at The Balmoral £50 (Usually £100) Indulge in the five star surroundings of The Balmoral Spa with an exclusive offer for Foodies readers. A retreat in the heart of the city, The Balmoral Spa offers a sanctuary of comfort and total escapism with the highest levels of personalised service.

The Balmoral’s highly trained therapists will guide you through a consultation assessing your treatment needs before taking you on a journey as you revive, relax and rejuvenate. End your spa journey by winding down in the relaxation suite. Lie back and relax on a luxurious lounger and succumb to the scents and surrounds.

To book: Quote Foodies e: thespa.balmoral@roccofortehotels.com t: 0131 622 8880 The Balmoral Spa is open Monday to Friday from 6.30am until 10pm. Sunday 7am until 10pm.

For further details on The Balmoral Spa, visit: www.roccofortehotels.com/the-balmoral-hotel

The offer includes: • Day access to The Balmoral Spa and all its facilities including: • 15 metre crystal clear swimming pool • Finnish Sauna • Turkish Steam Room • Fully equipped cardiovascular gymnasium • Day use of Balmoral bathrobe and slippers • One 55 minute treatment with a highly trained therapist. Select from the following: • Aromatherapy facial, tailored to your personal requirements • Full body Swedish massage, tailored to your personal requirements • Complimentary tea, coffee and water at The Balmoral Spa Upgrade your spa day with one of our Foodie packages: • A healthy two-course spa lunch served by the poolside - £14.50 • Afternoon Tea served by the poolside or in The Balmoral’s Palm Court - £27

Terms and conditions: Offer valid Sunday to Friday from 01 August to 30 September 2014. Offer is subject to availability and must be booked in advance. Not valid in conjunction with any other offer.

Balmoral_FP.indd 10

31/07/2014 18:46

FOODIES spa

Gleneagles Surrounded by fresh air and set in 850 acres of stunning Scottish countryside, the Spa at Gleneagles

by ESPA is an indulgent experience.

The range of treatments on offer encompasses complementary and alternative choices, from acupuncture to osteopathy.

Now you don’t have to be a resident of the hotel, and the new ESPA Life day spas offer the combination of beneficial treatments in a tranquil environment. You can choose from

Focus on Skin, Detox Day, Relax or Weight & Fitness for your own particular needs. gleneagles.com/ spa/espa-life/espa-life-day-spas

ONE SPA

Stobo

Airth Castle

The Autumn Reviver spa day is a spa experience especially created to set you up for the months ahead.

It features three treatments, including an invigorating full-body salt and oil scrub, a back, head and shoulder massage and an oriental head massage. www.onespa.com

Throughout September and October, Stobo is offering discounted treatments.

Enjoy any Gatineau spa treatment and receive 15% discount and a 10% reduction on Gatineau products in the Spa Shop. www.stobocastle.co.uk

The Spa at Airth castle offers a perfect excuse to get together with friends for their Sensational spa day, which includes a Sole Delight Foot treatment and Polish, back, shoulder and neck massage , two-course lunch and use of the leisure club and spa facilities. airthcastlehotel.com

Turnberry An organic skin care range created from seaweed harvested off the pristine coast of the Hebrides has won pride of place as a preferred supplier to The Spa at Turnberry in Ayrshire. Ishga,

Gaelic for water, is a range of products created by Hebridean Spa Ltd. The company has prepared a range of signature treatments which include nutrient-rich seaweed.

Blytheswood Square Rejuvenate your skin and enjoy any 55 minute facial for £99 Monday to Friday and £119 Friday to Sunday. townhousecompany.com

foodies 57

057_FFSpa_0914.indd 57

29/08/2014 16:52

The The CCoach oach HHouse, ouse, NNewliston ewliston EEstate, state, EEdinburgh dinburgh

Voted Voted Scotland’s Scotland’s No1 No1 Cook Cook School School At At ESFW ESFW we we have have the the most most comprehensive comprehensive and and competitive competitive off ering in the market, our breadth of courses and offering in the market, our breadth of courses and UK UK wide wide reputation allows us to off er our 2014 programme at a reputation allows us to offer our 2014 programme at a cost cost that’s that’s aff affordable ordable to to all all including: including: ·· Professional Educational Professional Educational Courses Courses ·· Team Team Building Building at at ESFW ESFW ·· Outside Catering Outside Catering ·· Leisure Leisure Classes, Classes, Food Food and and Wine Wine Dinners, Dinners, Masterclasses Masterclasses ·· Kids Masterchef Programme Kids Masterchef Programme Please Please contact contact Ian Ian Pirrie Pirrie for for further further details details The Coach House, Newliston The Coach House, Newliston Estate, Estate, Edinburgh, Edinburgh, EH29 EH29 9EB 9EB www.esfw.com 0131 333 www.esfw.com 0131 333 5001 5001

ESFW.indd 10 ESFW.indd 10

31/07/2014 19:03 29/07/2014 18:18

cook schools news foodies focus

Coulston Cookery School

The Cook School Scotland

Coulston House, Nr Haddington, East Lothian EH41 4PA colstouncookeryschool.co.uk With their commitment to green and sustainable practices, and a varied and colourful winter calendar, what’s not to love about Coulston Cookery School?

You are encouraged to bring a food container for their all-day courses, which include lunch and a glass of wine. Choose from their Autumnal Foraging Course, the popular Traditional Indian or Japanese – Traditional and Sushi courses, or the Game to Eat – Local Game Cookery Course and prepare to immerse yourself in the Coulston Cookery Experience while you enjoy the Estate’s beautiful surroundings.

More intensive week-long courses are also available from £695. Use the code FOODIES14 when booking for a 25% discount on one of their many courses.

7 Moorfield Park, Kilmanrock KA2 0FE, 30 mins from Glasgow www.cookschool.org With a fun, informative and stress free approach to cooking, the Cook School has a class to suit everyone, from their ‘hands on’ courses to their personalised one on one courses.

This September, their calendar includes a wide range of themed nights, from Simply Meat Day on the 13th to Mexican Day on the 18th.

Café India Cook School 29 Albion Street, Merchant City, Glasgow, G1 1LH cafeindiaglasgow.com/whats-on/ cook-school/ Ever wanted to make your own naan bread, pakora or delicious curry but don’t know where to begin? Café India runs one-day cookery courses on Sunday afternoons to help you become an expert. Numbers are kept small in order to ensure you

receive as much one-to-one time with their expert chefs as possible, and that you make the most of your cookery experience. Their classes will teach you a starter, a main and accompaniments and include a meal and a glass of wine or a beer.

Bellini Cookery School Gino’s Italian Kitchen, 158 Dalkeith Road, Edinburgh, Midlothian, EH16 5DX www.bellinicookeryschool.co.uk The former owners of the hugely successful Bellini Restaurant, Gina and Chef Angelo, have opened a cookery school in Edinburgh to share the secrets of their renowned Italian recipes. Using the freshest and finest quality ingredients, you will learn how to prepare authentic Italian dishes, such as fresh pasta, homemade bread or Italian ice cream, in a simple and fun way. Also, if you book a Fresh Pasta Class, you can take home your very own pasta making machine! foodies 59

059_FFCookschools_0914.indd 59

29/08/2014 16:52

Ginspirational Edinburgh Gin Infused with pure Perthshire Brambles For a full list of stockists visit www.spencerfieldspirit.com or call +44 (0) 1383 412144 067_FF055_Spenserfield.indd 10

24/06/2014 22:13

cocktails foodies

Blueberry and Sage Shrub 35ml Portobello Road Gin 50ml cider vinegar 37.5ml blueberry and sage shrub (see below) A handful of blueberries l For the shrub, add equal measures of blueberries and caster sugar

to a large kilner jar or any container with a lid. Glass is best here as plastics will stain. Leave to macerate for one week. Add five or six sage leaves and equal parts (to the sugar) of cider vinegar. Allow to macerate for another week, then it’s ready to use. l Add all ingredients to a tall glass, stir gently. Add cube or crushed ice and mix well. Top with soda.

Berry good Mixologists from the Blackbird in Edinburgh share seasonal cocktails

foodies 61

061_62_FFCocktails_0914.indd 61

29/08/2014 16:53

FOODIES COCKTAILS

Spiced Pumpkin Ramos A Ramos was originally a gin drink from the 1920’s but we have twisted it here. Macerate spiced roast pumpkin in bourbon in advance and it will keep for months.

50ml spiced pumpkin bourbon (Woodford Reserve) 12.5ml fresh orange 12.5ml fresh lemon 25ml cream 25ml almond milk 12.5ml sugar syrup (equal parts sugar and hot water – stir to dissolve) Egg white l Add all ingredients to a shaker or jar with tight-fitting lid. Dry shake (without ice) vigorously and then wet shake (with ice) for just over one minute. Single strain into a tall glass and garnish with a straw.

Cocktails from The Blackbird, Edinburgh theblackbirdedinburgh.co.uk

62 foodies

061_62_FFCocktails_0914.indd 62

29/08/2014 16:53

Darnley's View Spiced Gin is an award-winning London Dry gin made with warming spice botanicals. : Try with ginger ale for a refreshing summer cooler.

www.darnleysview.com info@darnleysview.com

4QP_Right.indd 11

29/08/2014 21:24

8 Cask beers, 40 Bottled beers, 30 Wines by the glass and a seasonal menu of delicious homemade dishes

the

Caley Sample

room...

42-58 Angle Park Terrace, Edinburgh EH11 2JR E: info@thecaleysampleroom.co.uk

4QP_Left.indd 12

29/08/2014 21:08

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

What’s New

The Saturdays bring their ‘Greatest Hits’ tour to the SECC, Glagow, this September. Stop off at India Quay beforehand to enjoy their exciting menu

PORN STAR MARTINI

A creation from the talented Douglas Ankrah. The drink not only appeals to those with a sweeter tooth, it also emphasizes how a strong name can sell a cocktail.

I’ve seen it on menus across the globe.

50ml vanilla vodka 25ml passion fruit liqueur 2 tsp passion fruit purée 1 tsp vanilla sugar ice cubes 50ml champagne to accompany

THE GRUMPY GOAT GLASGOW Run by the Matteo family, whose long involvement with Glasgow’s dining scene has included places such as The City Merchant, the Grumpy Goat is a new gastropub in the West End. The chef, who trained under Marcus Wareing, has devised a really fascinating menu. Meat puddings, slow cooked ox cheeks and spiced goat leg served with sweetcorn pancakes are among the more intriguing dishes.

90 Old Dumbarton Road, G3 8PZ Tel: 0141 237 4730 www.thegrumpygoatglasgow.co.uk

ENZO EDINBURGH A new bar and restaurant in the Quartermile district of Edinburgh, Enzo has a distinct Italian flavour. The chef is from Pimonte in northern Italy and he serves up top quality local produce prepared with typical Italian simplicity. Open for

● Half the fresh passion fruit. ● Shake the ingredients with ice, strain into a glass and garnish with half a fresh passion fruit.

Serve the champagne on the side in a shot glass.

breakfast through lunch, dinner and late night drinks, Enzo has a large courtyard area so that customers will, weather permitting, be able to dine al fresco.

A wide range of wines by the glass and innovative cocktails keep the bar busy.

8 Lister Square, Simpson Loan EH3 9GL Tel: 0131 229 5845 www.enzo-edinburgh.co.uk

FISH EATERY EDINBURGH Having tasted success with his Steak restaurant, Chef Jason Wright aims to replicate the feat with the newly opened Fish Eatery. While Steak is all about the beef, Fish Eatery will focus on... well, you can guess. Welch Fishmongers supply the raw ingredients. Halibut kievs and lobster macaroni served on the shell are among the more unusual dishes on offer. Skippers Lounge is the name of the newly opened bar next to Fish Eatery.

12 Picardy Place EH1 3JT Tel: 0131 556 9908 www.fishedinburgh.co.uk

WINE CHOICE Masi Campofiorin 2010, £12.99 Majestic Wine/ Waitrose Dark ruby red with ripe cherry aromas.

Commanderie de Peyrassol Rosé 2013, £12.99 Majestic Wine Dry rosé with spicy warmth to its strawberry fruit.

Domaine de Sainte Rose Coquille Blanc 2013, £7.49 Waitrose Fresh, zingy citrus fruit flavours and wonderfully peachy aromatics. foodies 65

065_FFNewBars_0914.indd 65

29/08/2014 16:54

foodies focus out and about

Out & about

If you want to feature contact press@foodiesfestival.com Parlour bar Hendrick’s Gin invited festival goers into their cabinet of curiosities at the Edinburgh Fringe

foodies Edinburgh The festival took over Inverleith Park, and famous faces including Stephen K Amos enjoyed the sunshine

Wedgwood Rickshaw Chef Paul Wedgwood launched his sponsored rickshaw by taking a cycle up and down the Royal Mile 66 foodies

066_FFOutandAbout_0914.indd 66

29/08/2014 17:05

BLACKWOOD’S BAR & GRILL

Farmed, Caught, Bred in Scotland

We source local, focus on fresh food and prepare everything in a very unique way.

Try our signature dishes - like our steak; charred and crusty on the outside yet juicily tender inside.

New A la Carte Menu now available as well as fantastic 7-course Tasting Menu. Pre-Theatre Dinner Menu - from ÂŁ16 p.p.

Nira Caledonia, 6 Gloucester Place, Edinburgh EH3 6EF Tel: 0131 225 2720 resevations@niracaledonia.com | niracaledonia.com

001_Black_background.indd 1 Fullpage.indd 10

29/08/2014 16:03 20:34

Bake a showstopper Thanks to Wilton’s Easy Layer Cake Pan Set, you can bake 5 sponges at once to create layer upon layer of loveliness.

Only £14.99, exclusively from Lakeland.

Visit lakeland.co.uk/showstopper to get started or pop into one of our 68 stores nationwide Your local Lakeland stores Bath 21 New Bond Street BA1 1BA Bristol The Mall, Cribbs Causeway BS34 5DG Exeter 227 High Street EX4 3LR Taunton 15 East Street TA1 3LP Truro 32 Boscawen Street TR1 2QQ

Lakeland.indd 10

27/08/2014 18:18