Foodies Magazine January 2019

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 109 JANUARY 2019 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

W IN A

luxury stay at Skeabost House Hotel

RECIPES PLUS A toast to the Bard

JANUARY 2019 ISSUE 109

RAISE THE ROUX

Michel Roux Jr’s guide to rustic French cuisine

TOM KERRIDGE

Simple, fresh, and easy

BURNS NIGHT l GREAT TASTE AWARDS l VEGANUARY

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HAPPY NEW YEAR FROM THE TOWER

Special offers available at Brunch, Lunch, Afternoon Tea and Dinner this January www.tower-restaurant.com Tower Restaurant and Terrace National Museum of Scotland, Chambers Street, Edinburgh, EH1 1JF | 0131 225 3003

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WELCOME

Foodies A flavour of 2019 Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies.co.uk

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 109 JANUARY 2019 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

A luxury stay at Skeabost House Hotel

RECIPES PLUS A toast to the Bard

JANUARY 2019 ISSUE 109

RAISE THE ROUX

Michel Roux Jr’s guide to rustic French cuisine

TOM KERRIDGE

Simple, fresh, and easy

BURNS NIGHT l GREAT TASTE AWARDS l VEGANUARY

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19/12/2018 12:26

Front cover image

The French Revolution

by Michel Roux Jr, Seven Dials, £25.

Find out more online at our new website

foodies.co.uk EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Daniel Paylor Production Sarah Hitchen Advertising Design Jamie Smail 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 558 7134.

H

APPY NEW YEAR! Now all the celebrations have come to a close and the first footers have been and gone, we’re ready to find our own feet and settle into the new year.

Christmas might be over, but the cold weather is still lingering, and we’re still craving comfort. Michelinstarred chefs Tom Kerridge and Michel Roux Jr have moved from fine dining into home dining with a collection of rustic French dishes from Roux Jr, pp.26-33, and family-style recipes from Kerridge, pp.14-31.

Meanwhile, MOB Kitchen founder Ben Lebus has shared his top sharing dishes, each feeding four hungry friends for less than £10, pp.38-45.

Of course, January the 25th is when we come together to celebrate Robert

Burns, so we’ve got a guide to the perfect Burns Night, whether you’re looking to head out, p.37, or stay in for your supper, p.35. For help with finding the perfect dram, check out our whisky round-up, p.59.

On the flipside, we also want to inspire anyone who’s going plant-based for Veganuary, with an interview with Hendersons Vegan head chef Paul Kayne and a range of meatfree recommendations to help you on your way, pp.46-49.

However you dine this month, make sure you start your new year as you mean to go on - with flavour.

Sue Hitchen, Editor

‘Start your new year as you mean to go on’

CONTRIBUTORS Michel Roux Jr is a two Michelinstarred chef and television personality.

Tom Kerridge has two Michelin stars and is a food writer, television chef and presenter.

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CONTENTS

This month

11

BOOKS, TV, WHAT’S ON NEWS SHOPPING

7 9 11

COMPETITION 13 Win a stay at Skeabost House Hotel

26 14

TOM KERRIDGE Home cooking from the two Michelin-starred chef

14

GREAT TASTE AWARDS Our favourite treats and tipples

23

26 MICHEL ROUX JR The master on rustic French cooking 35 BURNS NIGHT IN Your shopping list for the perfect Burns Supper BURNS NIGHT OUT Our recommended celebrations

37

38 MOB KITCHEN Cheap, cheerful, and made to share 46 CHEF Q&A A recipe by Hendersons’ Paul Kayne

38

50 52

VEGANUARY Our guide to going plant-free

49

INTERIORS

50

WEST END 53 Where to eat, drink and hang out REVIEWS

54

HEALTH & BEAUTY Our top fitness classes for 2019

57

59 WHISKY COCKTAILS 61 NEW BARS 64 OUT & ABOUT 66 foodies 5

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A true

MAN O’ WORDS

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ANN1019

Toast the Bard

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BOOKS, TV & WHAT’S ON FOODIES

Cooking the books The Clean Plate Gwyneth Paltrow, Sphere, £25 Wellness comes first with Gwyneth Paltrow’s new cookbook, dedicated to clean ingredients and delicious flavours.

The Alkaline Cure Dr Stephan Domenig, Modern Books, £14.99 Explore the relationship between food, health and wellbeing with Dr Stephan Domenig’s holistic approach to eating.

The Rob Lipsett Game Plan Rob Lipsett, £16.99 With this workout and recipe collection, personal trainer and YouTube star Rob Lipsett will be your 2019 fitness guide.

Jamie’s Money Saving Meals Britain’s favourite chef is back, showing you how you can eat deliciously on a budget. Try his mouth-watering brisket of beef, coming in at an amazing £1.80 per portion, or check out his tips for putting together a fantastic roast dinner without breaking the bank.

Jamie’s Money Saving Meals starts Friday 25th January on the Food Network UK at 9pm.

What’s on BURNS NIGHT CHEESE & WHISKY 24 Jan, Edinburgh Celebrate Scotland’s favourite poet, Robert Burns, with a few of Scotland’s favourite products: cheese and whisky. Join Ben Sherwood and Rory Mellis and I.J. Mellis this Burns Night to discover just how magical a cheese and whisky partnership can be with a guided tasting of four different drams and four fabulous artisan farmhouse cheeses. foodies.co.uk

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SUSHI WORKSHOP AT MAYUKO’S KITCHEN 27 Jan, Glasgow Expand your kitchen skills with a little help from the sushi experts at Mayuko’s Kitchen. This two hour masterclass will teach you how to roll the perfect maki and temaki and create elegant nigiri using a selection of salmon, tuna, and veg. Plus, you’ll even get to take away your own sushi mat so you can utilise your brand new skills at home.

THE NATIONAL WHISKY FESTIVAL 26 Jan, Glasgow Whisky lovers, this is the festival for you.

Explore the festival while the live bands play and taste your way through over 40 different whiskys and meet the producers while enjoying tasty dishes from local restaurants, created to complement the whiskys on offer. There’s even an on-site bottle shop so you can take your new favourites home with you. foodies 7

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8 8 B r u n t s fi e l d P l a c e 0131 629 6565

Arch 15, East Market St 0131 629 1551

FOLLOW US

102 Constitution St 0131 629 1919

BOOK ONLINE - CHOPHOUSESTEAK.CO.UK

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Foodies

NEWS

CALIFORNIA DREAMING ON THE LOOKOUT One of the most anticipated restaurant openings of the year, The Lookout is the new destination spot from the minds behind The Gardener’s Cottage. Sat high on Calton Hill, it offers unparalleled views of the Edinburgh skyline and over to the Firth of Forth. thelookoutedinburgh.co

Get a taste of California without leaving Glasgow city centre at So L.A., the newest offering from the Rusk & Rusk group. Signature sunshine dishes include the likes of Szechuan duck doughnuts, street corn, and the Old Bay lobster and crayfish roll. soglasgow.com

MAKE MINE A V&T You may recognise the Misty Isle brand from their signature gin, but the talented Isle of Skye Distillers have turned their eye to tonic’s other favourite partner, vodka.

Their artisan spirit is crisp, clean and refreshing, just like the Skye air. isleofskyedistillers.com

ugh to Misty Isle vodka is smooth eno drink neat, or with a splash of tonic

FRESH AS A DAISY WASTE NOT, WANT NOT Aizle is already a favourite amongst Edinburgh foodies, but, according to TripAdvisor, the tourists love them too. Now recognised as one of the top 10 fine dining restaurants in the UK in the TripAdvisor’s Travellers’ Choice Awards, we reckon its going to be harder than ever to get a table. aizle.co.uk

Hotel Indigo’s Daisy Tasker has just nabbed 2 AA Rosettes, marking them out as the new Dundee destination.

Considering head chef Stewart Macaulay’s past performance on MasterChef, we’re not suprised at all. daisytasker.co.uk news 9

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HALF PRICE MAIN COURSE OFFER ~ Available Evenings Only ~ Sunday - Tuesday all evening Wednesday - Friday before 7pm Saturday before 6.45pm (last booking 6.30pm)

50 WEST REGENT STREET, GLASGOW 0141 331 1655 www.amberregent.com

Healthy savings 10% early bird discount 5% discount for students & senior citizens 100s of special offers daily Vegetarian Gluten-free

55 years serving the community with Plant-based, Eco-friendly, Sustainable, Plastic-free goods £39 FREE UK DELIVERY TERMS APPLY

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•

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20/12/2018 13:39

SHOPPING FOODIES

Pendant light nedgis.com, £673 Pendant light limelace.co.uk, £135.50

Cake tin kitchencraft.co.uk, £26.99

Bordallo Pinheiro crockery elcorteingles.es, from £11

Glass vase beaumonde.co.uk, £31

Alarm clock hurnandhurn.com, £26.50

Sage, Rosemary & Thyme

Kitchen scales idecorateshop.com, £46

Let your herb pot inspire your decor with these kitchen garden shades

Glass ice bucket with tongs theoldcinema.co.uk, £120

Nest of tables wooden-furniture -store.co.uk, £279

Cafetière creative-tops.com, £21.95

Candle holder and vase set with tray cultfurniture.com, £39

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AULD ALLIANCE BURNS SUPPER AULD ALLIANCE BURNS SUPPER Join us in the celebration of Burns night by experiencing a delicious themed three course Burns Night supper, including tea and coffee plus entertainment throughout.

Then end the night with a wee dram and relax in the cosy surroundings of Hotel du Vin Edinburgh.

FRIDAY 25 TH JANUARY 7PM £27.95 PER PERSON

Including a three course meal with tea, coffee and wee dram.

Please contact us today to book to avoid disappointment and don't forget to wear your best tartan!

events.edinburgh@hotelduvin.com 01312 851 479

HOTELDUVIN.com

0131 524 9801 -

www.motherindia.co.uk twitter@Mother India Cafe Edinburgh 3-5 Infirmary St, Edinburgh EH1 1LT

Week Days Lunch Offers For thevegetarian first time Three course Tapasin £9.95 10 years, Mother India Three course Non-Veg. Tapas £11.95 Cafe Edinburgh will be (£ 1.00 extra for Sea Food) open for Indian breakfast!

Monday to Friday 12 pm to 5 pm (This offer won’t be available during

-

August and December months)

1st - 31st August 10 am to 12 pm

20% discount on food bill in January please ask your server for more details. Terms and conditions apply.

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WIN

Win a foodie escape to Skeabost House Hotel

A

WARDED the prestigious title of Group Hotel of the Year 2018 at the Catering Scotland Awards, Skeabost House Hotel made its mark on the Scottish hotel scene this year.

Situated in 23 acres of woodland on the picturesque shores of Loch Snizort with its own golf course and unparalleled views across the sea, this 18-bedroom boutique hotel offers guests the chance to truly unwind in the peace and tranquility of the Isle of Skye.

This month, we've partnered up with Skeabost to offer one lucky reader and their guest the chance to win an overnight stay at this stunning hotel, complete with a three course dinner for

two in Skeabost’s renowned restaurant.

Head Chef and Island Chef of the Year 2018 James Dixon has curated a menu full of fresh ingredients drawn from the island’s naturally fantastic larder, including the likes of Skye venison and local seafood, while the restaurant itself looks over the loch so you can experience the height of fine dining, island-style.

After dinner, unwind by the open fire in the cosy cocktail bar and peruse their extensive drinks selection before retiring to your beautifully designed bedroom for a night of relaxation. We guarantee you’ll spend the morning planning your next visit. l

TO ENTER

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

What is the name of Skeabost’s Head Chef?

To win, enter online at foodies.co.uk

T&C: Entries must be received by 31/01/19. Prize is valid for a one night stay for two with a three course dinner for two. Accommodation is subject to availability. Prize is subject to advance booking and cannot be used in conjunction with any other offer. No drinks or travel are included.

Prize must be taken by 30th May 2019. Entrants and guest must be 18+. No cash alternative.

Non-transferrable. Editor’s choice is final.

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FOODIES TOM KERRIDGE

Tastes like

HOME

Tom Kerridge’s fresh flavours and straightforward recipes are designed for dining at home, family-style

I

love nothing more than seeing people enjoying their food – I love it so much I’ve made a career from it! As a chef, it gives me a huge amount of satisfaction to know I’ve contributed to guests at the restaurant having a good time. Cooking and eating together is one of life’s great pleasures and, although it sounds a bit cheesy, I truly believe that making a meal to share is one of the best ways to show those around you that you care about them.

Despite this, though, a few years ago I was stuck in a rut of bad habits, making poor choices about what, and how much, I consumed. Coupled with a hectic work life and long hours, this was doing me no favours at all. Missing breakfast, choosing high-sugar and high-salt ‘pick me ups’ during the day and alcoholabsorbing starchy carbs at night, I was massively overweight and had developed a routine of eating convenience food most days. I needed to make a lifestyle change – literally to save my life – and I wanted to be a good example to my young son, Acey. I now make it a real priority to set aside time each week to eat proper home-cooked meals as a family. It may not be every night, but it’s

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as often as we can and I know that it’s helping Acey develop a good relationship with food too.

We all know we should be eating less processed food and yet more of us than ever are regularly turning to readymeals and takeaways instead of cooking from scratch. I get why: we’re busy, and convenience food is exactly that – convenient! But relying on it isn’t good for us. I want to show you that cooking your own food really isn’t as difficult as you might think.

I’d also encourage you to get all the family involved, whatever ‘family’ might mean to you. Cooking and eating is one of the easiest and most pleasurable ways to spend time together, and the benefits go way beyond simply eating higher-quality food.

Cooking and eating should be all about enjoyment, so have some fun with it. Don’t get hung up about creating restaurant-quality food – behind the scenes in a professional kitchen is a whole team working together! The goal here is to serve up tasty, home-cooked recipes for you and your family, and about spending some proper time together. l foodies.co.uk

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‘Cooking and

eating

should be all about

enjoyment’

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FOODIES TOM KERRIDGE

Chicken and pearl barley soup When it’s chilly outside, make a big batch of this warming soup for a comforting supper, or take it to work in a flask for an easy lunch. Dried mushrooms lend lots of flavour here. They are a great store-cupboard ingredient to have on hand for pepping up soups, pasta sauces, stews and casseroles.

Serves 6 4 tbsp olive oil 1 onion, diced 3 large carrots, peeled and diced 3 garlic cloves, peeled and sliced 4 celery sticks, diced 2 courgettes, diced 2 leeks, trimmed, well washed and diced 2l fresh chicken stock 1l water A bunch of thyme sprigs, tied with string 2 bay leaves 250g pearl barley 40g dried porcini mushrooms 1.5kg free-range whole chicken, spatchcocked or quartered and skin removed 200g cavolo nero, tough stalks removed, chopped 250g frozen peas Sea salt and freshly ground black pepper Extra-virgin olive oil, to drizzle 30g Parmesan, to serve (optional)

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Heat the olive oil in a large flameproof casserole dish over a medium-high heat. Add the onion and carrots and cook, stirring often, for 5 minutes. Add the garlic, celery, courgettes and leeks and cook for a further 5 minutes, or until softened. l Pour in the stock and water and add the thyme, bay leaves, pearl barley and dried porcini. Stir and bring to a gentle simmer. l Lay the chicken in the casserole, season generously with pepper and simmer gently for 1 hour, turning the chicken over halfway through. l Lift the chicken out of the broth onto a plate and allow to cool a little.

Remove and discard the thyme and bay leaves from the broth. When the chicken is cool enough to handle, remove the meat from the bone and shred into bite-sized pieces. l

Bring the broth back to a simmer and stir in the cavolo nero and peas.

Cook for 2 minutes, then return the chicken to the soup and stir well.

Taste to check the seasoning and add salt and pepper if needed. l Ladle into warmed bowls and drizzle with extra virgin olive oil.

Best served with grated Parmesan. l

TO FREEZE: Allow to cool, then freeze in two-portion containers. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat, until hot all the way through.

‘Make a big batch of this warming soup for

a comforting

supper’

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FOODIES TOM KERRIDGE

Spiced lamb cutlets with Bombay aloo Lamb cutlets are perfect for a week-night supper as they cook in no time, and they work really well with this gently spiced marinade. The Bombay aloo is a flexible side dish that is also good cold, as a twist on a classic potato salad.

Serves 4 12 lamb cutlets 2 tbsp garam masala Juice of ½ lemon 1 tbsp vegetable oil Sea salt and freshly ground black pepper For the Bombay aloo 500g new potatoes 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1½ tsp ground coriander 1 tsp cumin seeds ½ tsp ground turmeric 1 tsp ground cumin ½ tsp chilli powder 400g tin chopped tomatoes 250ml water A handful of coriander, finely chopped For the minted yoghurt (optional) A handful of mint leaves 150g Greek yoghurt

For the aloo, add the potatoes to a pan of boiling salted water and cook for 12–15 minutes, until tender. l Meanwhile, season the lamb cutlets with salt and pepper and place them in a bowl. Add the garam masala, lemon juice and oil, turn the cutlets to coat in the spicy mix and set aside to marinate. l Drain then halve the potatoes.

Heat the oil in a saucepan over a medium-high heat. Add the onion and sauté for 5–10 minutes, until softened. Add the garlic and cook for 2 minutes. Lower the heat, sprinkle in the spices and stir for 30 seconds, then add the tomatoes and 150ml of the water. Bring to a simmer, add some salt and pepper and simmer gently for 10–15 minutes until slightly thickened. l

Meanwhile, heat a griddle over a medium-high heat. When hot, cook the lamb cutlets on the griddle in 2 or 3 batches for 3–4 minutes on each side, depending on their thickness. Remove to a warm plate and rest under foil for a few minutes. l Meanwhile, for the minted yoghurt, if serving, blitz the mint and yoghurt in a small food processor until smooth. Season with salt. l Add the potatoes to the tomato sauce along with the remaining 100ml water. Bring to a simmer and simmer for 5 minutes. Stir through the coriander and taste to check the seasoning. Serve the lamb cutlets with the Bombay aloo, and minted yoghurt, if serving. l

‘The Bombay aloo is also good cold, as a twist on a classic potato salad’

Tom Kerridge’s Fresh Start by Tom Kerridge, Bloomsbury, £26.

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ROSEMARY SHRAGER FOODIES

Use any young vegetables you have available

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FOODIES TOM KERRIDGE

Asian-style griddled squid salad Squid is a useful ‘convenience’ food, as it freezes well and cooks quickly; the freezing process even helps to tenderise it. In this fresh, crunchy salad, squid’s subtle flavour and meaty texture is a lovely contrast, and a punchy dressing pulls it all together.

Serves 4 4 large squid tubes, cleaned Vegetable oil spray, for cooking For the dressing 3 tbsp vegetable oil 2 lemongrass stalks, white part only and tough outer layer removed, finely chopped 2 garlic cloves, finely chopped 2 tbsp fish sauce 3 tbsp sweet chilli sauce 1 tbsp light soy sauce Juice of 1 lime For the salad 2 shallots, thinly sliced 100g mixed baby leaves 2 handfuls of beansprouts A handful of coriander leaves 12 cherry tomatoes, halved 4 sprigs of mint, leaves picked 1 long red chilli, finely sliced

Carefully slice open each squid tube so it can lie flat, and score a lattice pattern on the softer, inner surface. Cut each one into 6 equal pieces and place in a bowl. l To make the dressing, heat the oil in a small pan, add the lemongrass and garlic and cook for 2 minutes, then remove from the heat. Add all the remaining ingredients and mix well. Leave to cool completely. l Add half of the dressing to the squid. Stir to coat and leave to marinate for 20 minutes. l Toss all the salad ingredients together in a bowl. Pour on the rest of the dressing, toss again and place on a large plate or divide between individual serving plates. l

Heat a large griddle pan over a high heat. When it is smoking hot, spray with a little oil, add the squid pieces in a single layer and cook for 30 seconds on each side or until lightly charred. Depending on the size of your griddle, you may need to cook the squid in batches. l Place the griddled squid on top of the salad and drizzle with a little sweet chilli sauce. Serve with lime wedges for squeezing over. l

‘The punchy dressing pulls it all together’

To serve Sweet chilli sauce, to drizzle Lime wedges

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.co.uk

VISIT

FOODIES FOR THE LATEST NEWS, RECIPES, .CO.UK REVIEWS & CHANCES TO WIN FP foodies.co.uk.indd 10

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GREAT TASTE FOODIES FOCUS ARTISANA BROWNIES These liquorice and blackcurrant swirled brownies take chocolate treats to a new level £33 per tray, artisanabrownies.com

SHORTBREAD HOUSE Try pairing their award-winning lavender shortbread with a cup of Earl Grey tea £9, shortbread house.co.uk CHOCOLATE & LOVE Winning a whopping six Great Taste Awards this year, this is next level chocolate-making £2.99 per 80g bar, chocolateandlove.com

SERVE WITH CREAM & FRESH BERRIES

Get that Great Taste These Great Taste Award champions are our favourite treats and tipples ALDI’S SPECIALLY SELECTED Serve up Aldi’s awardwinning Scottish favourites at the end of your Burns Supper for the perfect sweet finish to the meal from 79p, aldi.co.uk

PERFECT FOR BURNS NIGHT

THE GOOD GRANOLA COMPANY Mix up your breakfast game with this Almond, Cranberry & Cinnamon Granola, a Great Taste Award favourite £4.99, goodgranola.co.uk foodies.co.uk

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Baked in the stunning Angus Glens and using the very best ingredients, our "exquisitely decadent Brownies" are beautifully packaged and delivered to your door HILLHEAD BUSINESS PARK | NORTHMUIR | ANGUS | SCOTLAND | DD8 4PB @artisanabakes

NATURALLY BETTER !

Tired of drinks high in sugar and chemicals we decided to create a better kind of soft drink.

We carefully ferment our sweet, fragrant water kefir base and flavour only using pure fruit juices to create drinks packed with goodness and natural flavour.

Made in Scotland WWW.MIDDLE-WAY.CO.UK

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GREAT TASTE FOODIES FOCUS

LESSADDS SYRUPS Get creative in the kitchen with Lessadds natural Dandelion and Elderflower syrups. Add them to cocktails, mix them with fizz, make homemade sodas, or enjoy them simply poured over ice cream £4.25, lessaddssyrups.co.uk SHIBUI TEA Warm up a chilly afternoon with Shibui’s spicy sweet Chocolate & Ginger tea from £4.95, shibui-tea.co.uk MIDDLE WAY DRINKS Creators of soft drinks with a difference, Middle Way’s natural cherry drink with water kefir is our new favourite £19.95 for 12 bottles, middle-way.co.uk

PAIRS WELL WITH HAGGIS, NEEPS & TATTIES

GOES GREAT WITH BURNS NIGHT CRANACHAN ESKER SPIRITS Warming and hearty, Esker’s Honey Spiced Gin makes for the ideal winter G&T, but is even better served with spicy ginger ale and orange peel £31.95, eskerspirits.com

AELDER ELIXIR Distinctive, unique, and delicious, Aelder’s elderberry liqueur is a fruity yet spicy taste of Scotland £24.95, aelderelixir.com

ALDI & WILLIAM BROS BREWING Brewed exclusively for Aldi, William Bros latest golden ale makes a great match for Burns Night haggis £1.49, aldi.co.uk foodies.co.uk

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FOODIES MICHEL ROUX JR

French without the

fancy Michel Roux Jr pushes French fine dining aside in favour of rustic, family-style French home cooking

F

rench cuisine has a reputation for being rich, complex and time-consuming, which it can be, particularly in restaurants.

But French home cooking is based on good, local, seasonal ingredients and simple skills. This is the food I was brought up on and that I still like to eat – the food we enjoy cooking as a family. It’s fresh and delicious, with vegetables, pulses and fruit playing a large part.

In France, as in Britain, people are keen to have a healthier diet and I believe we can achieve this without compromising on taste or pleasure.

I’ve created some brand new recipes to suit the way we like to eat today, as well as taking a fresh look at some much-loved traditional dishes to bring them up to date. These days, most of us don’t have hours to spend cooking

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– and then washing every pot and pan in the place – so I’ve included plenty of recipes that take very little time but are still full of flavour.

The food here is very achievable.

You don’t need lots of fancy equipment and nearly all of the ingredients are easy to come by. Wherever possible I have reduced the richness and used less cream and butter than in the old days, while maintaining flavour. But these are not diet recipes and there are some classics that just can’t be improved on. I believe it’s fine to have a more indulgent treat once in a while.

One of the best things about cooking great food is sharing it with other people. I hope you will enjoy making these dishes for your family and friends and showing them just how simple and delicious good French food can be. l

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‘One of the best things about great food is sharing it’

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FOODIES MICHEL ROUX JR

Tarte a la tomate (tomato tart) The richness of the pastry in this tart is offset by the light filling and the mustard adds extra flavour. Don’t be tempted to leave out the polenta – it soaks up any juices so keeps the pastry crisp.

Serves 6

Slice the tomatoes 5mm thick and lay them out on a rack. Sprinkle a little salt over them and leave them for 20 minutes to render excess water. Pat the slices dry with a clean tea towel or some kitchen paper. l Preheat the oven to 200°C. Roll out the puff pastry to fit a 26cm flan ring. Prick the pastry with a fork, then line it with greaseproof paper and fill it with baking beans. l Blind-bake the tart case for 20 minutes. Remove the paper and beans and bake for another 10 minutes. Remove the tart case from the oven. Leave the oven on. l

8–12 tomatoes (a mixture of colours is nice) 200g puff pastry 2 tbsp dijon mustard 1 tbsp polenta 1 tbsp thyme leaves 1 tbsp good olive oil Salt and freshly ground black pepper

Spread the mustard over the base of the tart, then sprinkle over the polenta. Arrange the tomato slices in the tart, then season with a little pepper and the thyme leaves. l Drizzle the olive oil over the tomatoes and bake the tart for 20 minutes. Serve hot, warm or cold. l

‘Don’t miss out the polenta it soaks up any juices and keeps the pastry crisp’

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FOODIES MICHEL ROUX JR

Haricot de mouton (lamb with haricot beans) This was traditionally made with mutton and it’s just as good with hogget or lamb – but not spring lamb.

It’s really a French version of Lancashire hotpot and a good hearty, healthy meal, all in one pot.

Soak the beans in cold water overnight. Drain them, put them in a pan with half the diced onions and the bay leaf, then cover generously with cold water. Add 2 of the garlic cloves and a bouquet garni and bring to the boil. Simmer for 45 minutes or until almost tender – the beans will be cooked again later.

Drain the beans and set them and the cooking liquid aside. l Heat 2 tablespoons of the oil in a large flameproof casserole dish and sear the meat until golden. It’s best to do this in batches so as not to overcrowd the pan. l

Serves 6 500g dried haricot beans 2 onions, peeled and diced 1 bay leaf 4 garlic cloves, peeled and crushed 2 bouquets garnis 4 tbsp vegetable oil 1.2kg boned lamb neck or shoulder, cut into 4cm pieces 2 carrots, peeled and diced 2 tbsp tomato paste Salt and freshly ground black pepper

Remove each batch as it is browned. Discard any fat in the pan.

Add the rest of the oil and cook the remaining onion and garlic with the carrots over a medium heat until lightly coloured. l Add the tomato paste and the remaining bouquet garni and stir, scraping the bottom of the pan well. l Put the meat back in the pan with enough of the bean cooking liquid to cover. Season, cover the pan and simmer gently for 45 minutes.

Add the beans with more water if needed and simmer for a further 30 minutes. Serve in wide bowls. l

The French Revolution

by Michel Roux Jr, Seven Dials, £25.

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ROSEMARY SHRAGER FOODIES

Use any young ‘This is a good hearty vegetables and healthy meal, you have available all in one pot’

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FOODIES MICHEL ROUX JR

Poulet Basquaise (Basque-style chicken) This is a really good simple supper – everything you need in one pot. I like to make it with chicken legs, as they are more flavourful than breast and less likely to be dry. Espelette chillies are grown in the Basque region in southwest France and have a beautifully mild, fragrant taste that is perfect for this dish. If you can’t find any, just use other chillies to taste. This is a dish that’s even better when made in advance and then reheated.

Serves 4 12 new potatoes, scrubbed 4 chicken legs 1 tbsp smoked paprika 4 tbsp olive oil 2 red, green or yellow peppers, halved and seeded 2 onions, peeled and thinly sliced 6 garlic cloves, peeled and chopped 3 bay leaves 2 thyme sprigs 200ml white wine 1 tbsp piment d’espelette or chilli flakes 4 large tomatoes, peeled and diced Salt and freshly ground black pepper

Cut the potatoes in half, put them in a pan of salted water and bring to the boil. Cook them for 10 minutes, then drain and set aside. l Joint the chicken legs into thighs and drumsticks – or ask your butcher to do this for you. Season them with salt and smoked paprika.

Heat the oil in an ovenproof pan or a flameproof casserole dish and fry the chicken pieces until golden brown on both sides. Remove them from the pan and set them aside. l Slice the peppers into long strips and fry them in the same pan until tender, then add the onions, garlic and par-boiled potatoes. Cook them over a medium heat for 5–6 minutes. Preheat the oven to 200°C. l

l Tie

the bay leaves and thyme sprigs together and add them to the pan along with the wine and piment d’espelette or chilli flakes. Add extra chilli if you like. l Add the tomatoes, then put the chicken and any juices back into the pan and stir gently. Put a lid on the pan or cover it tightly with foil and place it in the oven for 30 minutes or until the chicken juices run clear. l Check the seasoning, then serve or set aside to enjoy later.

‘This is a really good simple supper that’s even better made ahead and reheated’

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PERFECT PORRIDGE IN EVERY WAY

Perfect for making porridge and for using in a wide variety of healthy recipes

Visit our website for inspiration

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20/12/2018 14:05

BURNS NIGHT IN FOODIES FOCUS

Celebrating the Bard Whether it’s a night in or a night on, celebrate Burns Night with a feast

BURNS NIGHT IN A SAVOURY NOTE Kickstart your Burns Night celebrations with The Hebridean Food Co’s crab and sweetcorn soup, with a few Stockan’s oatcakes for dipping. However, there’s only one star at a Burns Supper: the haggis. Head to Macbeth’s for the very best haggis around, and pair it with organic neeps and tatties from The Eco Larder. For something extra special, try crumbling some of Charles Macleod’s black pudding through your mash.

TOAST THE OATS FOR EXTRA CRUNCH

SOMETHING SWEET There’s only one dessert for a true Burns Supper: the classic cranachan. For the traditional pud, mix Graham’s double cream with Hamlyns oats, Miod raw honey, some raspberries and a splash of Douglas Laing’s Timorous Beastie, or simply honour the flavours of the cranachan with a scoop of Mackay’s honeycomb ice cream and a dram on the side. Slàinte!

Clockwise from top: Macbeth’s Butchers, macbeths.com; Hebridean Food Company, hebrideanfoodcompany.com; Stockan’s, stockans.com; The Eco Larder, theecolarder.com; Charles MacLeod charlesmacleod.co.uk; Douglas Laing, douglaslaing.com; Miod Honey, miod.co; Mackays, mackays.com; Hamlyns Oats, hamlynsoats.co.uk; foodies.co.uk

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Cranachan Flapjacks with Whisky Icing Makes 24

Claire Jessiman foodiequine.co.uk

Ingredients Flapjacks 150g salted butter 100g golden caster sugar 3 tbsp honey 300g Hamlyns Scottish Porridge Oats 100g Hamlyns Pinhead Oatmeal 200g raspberry jam Whisky Icing 50g icing sugar 1 tbsp whisky (or water for a teetotal version)

Method 1.

Preheat your oven to 160ยบC/ 320ยบF/gas 3 and grease and line a 34cm x 20cm traybake tin.

2. Melt the butter, golden caster sugar and honey together over a low heat in a good sized pan.

Once melted, stir in the porridge oats and oatmeal and mix until well combined.

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3. Tip half of the flapjack mixture into the prepared tin and smooth down firmly with the back of a metal spoon.

4. Carefully spread the raspberry jam over the base of the flapjack - you may find this easier if you give it a good mix or warm it first.

5. Sprinkle the remaining oat mixture over the jam and again firm down well.

6. Bake for 20-25 minutes or until the edges are just beginning to turn golden.

7. Cut the cranachan flapjack into 24 squares whilst still warm, but leave them to fully cool in the tin.

8. To make the whisky icing sieve the icing sugar into a bowl, add the whisky (or water if you prefer) and beat until smooth. The consistency should be that of double cream.

9. Drizzle the whisky icing over the cranachan flapjacks using a disposable piping bag or spoon.

10. Once the icing has set, recut the flapjacks and remove them from the baking tin.

20/12/2018 14:06

BURNS NIGHT OUT FOODIES FOCUS

UBIQUITOUS CHIP 12 Ashton Lane, Glasgow ubiquitouschip.co.uk At Ubiquitous Chip, Burns Night is a party.

Live music and poetry will get you in the mood, before a four course feast has you feeling stuffed and patriotic. Finish off the night with a high energy ceilidh on the cobbles. £59.95pp

SCOTCH MALT WHISKY SOCIETY 28 Queen Street, Edinburgh smws.com A whisky members club in Scotland’s capital, nobody does Burns quite like the Scotch Malt Whisky Society. With an indulgent dinner and a resident piper, it’s everything you could want. £69pp

BURNS NIGHT OUT

MALMAISON 1 Tower Place, Edinburgh malmaison.com Whisky aficionados, this one is for you.

Malmaison are hosting a Burns-inspired Old Pulteney whisky tasting, paired with classic Scottish dishes from haggis bon bons to cranachan. £29pp

THE ROYAL BOTANIC GARDEN Arboretum Place, Edinburgh rbge.org.uk Celebrate at the unique Gateway Restaurant at the Botanics with three traditional courses, an Address to the Haggis and ceilidh dancing into the wee hours. £45pp

SLOAN’S 108 Argyle Street, Glasgow sloansglasgow.com Burns gets the brunch treatment at Sloan’s, where guests will enjoy the likes of haggis pakora and cranchan pavlova and a dram to start the day. £20pp

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FOODIES MOB KITCHEN

Meals for the

MOB

Feed four for under a tenner with a little help from the MOB Kitchen founder, Ben Lebus

I

have always adored food. When I was much younger, I would often cook dinner for my family. I would always try out different pasta sauces or experiment with the Sunday roast while singing along to my favourite Van Morrison tune.

So, when I moved into my first house at university, I relished the opportunity to cook in my own kitchen. However, I quickly learnt that this enthusiasm was not shared by my friends. The boys would cook bacon sarnies and pesto pasta five nights a week. The rest of the time they would buy a ready-made soup from the local shop. I didn’t get it.

I didn’t understand why they lacked the confidence to cook a proper meal.

Something needed to be done. I wanted to prove that you didn’t have to be rich or talented to cook a healthy, delicious meal. So I started to write a blog with a series of recipes that would feed us all for under a tenner. In my final year at university, I filmed 20 of the recipes to share online. I came up with the name MOB Kitchen and launched the channel in August 2016.

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So what exactly is MOB Kitchen?

Young people aren’t cooking. The phrases ‘I can’t be bothered’ or ‘it’s too expensive’ are commonplace in the student kitchen. They needed a site to show them that by using simple, everyday ingredients in the right way, they can cook for their housemates, colleagues, and friends with no fuss.

Before MOB Kitchen, this simply did not exist. With real prices, real food, real imperfections and real music, MOB Kitchen is a movement away from the take-away, away from processed food, and back into the kitchen. Thousands of students, young professionals, and families across the country cook the recipes every week.

We are the MOB. We are the students and young professionals. The families.

We don’t have a lot of cash to spare. But we want to cook good food. We want to eat a delicious dinner. We don’t want to be told that all we can cook is marmite spaghetti and baked beans on toast.

We want restaurant-quality munch in our own homes. And MOB Kitchen has the answer. l foodies.co.uk

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‘MOB Kitchen is a

movement

away from the take-away and back into the kitchen’

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FOODIES MOB KITCHEN

Mexican-style stuffed sweet potatoes Serves 4 4 sweet potatoes Dried chilli flakes 1 brown onion 2 peppers (not green) 1 red chilli Spring onions 2 garlic cloves 2 tsp ground cumin 2 tsp paprika 1 400g tin of black beans Cheddar cheese 1–2 limes Olive oil Salt and pepper For the guac 2 large avocados Fresh coriander 1 lime 1 red chilli

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Preheat the oven to 180°C. Drizzle the sweet potatoes in olive oil, and sprinkle over salt and a small handful of dried chilli flakes. Bake them in the hot oven for 50 minutes or until soft. l While the sweet potatoes are in the oven, sort the guac. Scoop the flesh out of the avocados and add to a bowl. Add a handful of chopped coriander (save some to garnish), the juice of a lime, a finely chopped red chilli, some salt, pepper and olive oil. Mish mash. l Finely chop the brown onion, peppers, chilli and a bunch of spring onions. l In a pan, add a splash of olive oil.

Add the chopped garlic, the ground cumin and the paprika. Once the garlic has softened, add the peppers and brown onion. Fry until soft, on a medium–low heat. This should take about 10–15 minutes. Add a bit of water if it starts catching on the pan. l

Once softened, chuck in the black beans and mash everything together well. l Remove your sweet potatoes from the oven. Scoop out the flesh, and save the skins. Add the flesh to the black bean chilli. Mix everything together. l Assembly time. Re-stuff the sweet potato skins with the black bean chilli. Add a big dollop of guac. Top with a generous grating of Cheddar, and garnish with the chopped spring onions, chopped red chilli and remaining coriander. Squeeze over some lime juice to finish. Enjoy! l

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‘This one’s a hit that ticks all the boxes.

The guac is

out of this world’

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FOODIES MOB KITCHEN

Lemongrass, honey & ginger chicken banh mi 42 foodies

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Serves 4 For the pickle 2 carrots, peeled 10 radishes 1 cucumber Fresh coriander 1 tbsp white wine vinegar 1 tbsp olive oil

For the marinade 8 boneless, skinless chicken thighs 3 tsp lemongrass purÊe 2 tbsp fish sauce 1 ½ tbsp honey 4 garlic cloves 5cm of fresh ginger Juice of 1 lime

For the banh mi 1 large baguette Sriracha mayo Fresh coriander Salt and pepper

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‘Classic

Vietnamese street food, made in

30 minutes’ Dice up the chicken thighs and add them to a bowl. Grate in the garlic and add all of the other marinade ingredients to the bowl, season with a pinch of salt, mix everything together and cover with clingfilm for 15 minutes. l Get on with your pickle. Finely cut the carrots and radishes into matchsticks. Halve and l

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deseed a cucumber and slice thinly on the angle. Add the veg to a bowl with a handful of chopped coriander, the white wine vinegar and the olive oil.

Mix everything together and set aside. l Place a wide frying pan over a medium heat. Add a little oil and then add your chicken when the oil is hot. Cook for 3–4 minutes

on each side. Remove from the heat when caramelized on the outside and juicy and tender on the inside. l Cut a baguette in half. Add a layer of sriracha mayo. Then a layer of the pickle. Then load it up with the chicken. Then add some coriander leaves and a bit more sriracha mayo. Carve up the banh mi and tuck in! foodies 43

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FOODIES MOB KITCHEN

The cheekiest peri peri chicken Serves 4 1 whole chicken 4 tsp smoked paprika 3 tsp dried oregano 2 red peppers 1 red onion 2 lemons 3 red chillies 3 garlic cloves, grated 1 ½ tbsp red wine vinegar 2 bay leaves 350g basmati rice 1 400g tin of black beans Olive oil Salt and pepper

Preheat the oven to 180°C. Place a whole chicken on a baking sheet.

Cover with olive oil. Add 2 tsp of smoked paprika and 1 tsp of dried oregano. Rub it in. Place the chicken in the hot oven for 30 minutes. l Time to start prepping the sauce.

Cut the red peppers and red onion into chunks and chuck them on a baking sheet. Cut a lemon in half.

Add the lemon halves, face down, and drizzle olive oil over everything.

Place the baking sheet in the oven for 40 minutes. l After 30 minutes, remove the chicken, and baste it in the juices.

Place it back in the oven for another 30 minutes. l When the vegetables and lemon are charred and soft, remove from the oven. Place the onion and the peppers into a blender. Squeeze out the juice from the roasted lemons.

Add the chillies, grated garlic cloves, the zest and juice of a fresh lemon, 2 teaspoons of dried oregano and 2 teaspoons of smoked paprika, red wine vinegar, a tablespoon of olive oil and a good pinch of salt and pepper. Blitz until you have a smooth orange sauce. l

Pour the sauce into a frying pan and add the bay leaves. Allow the sauce to gently bubble away for a couple of minutes so the bay leaves can infuse. l Get the rice on (following the instructions on the packet) and heat up the black beans. l While the sauce is getting on, take your chicken out of the oven. Baste it in the juices, and then remove it from the pan. Hack it up roughly. l Serve the chicken on a bed of basmati rice and black beans, and pour your sauce over the top. Enjoy, mob. This one’s pretty special. l

MOB Kitchen by Ben Lebus, Pavilion, £14.99.

Photo © Haarala Hamilton.

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ROSEMARY SHRAGER FOODIES

‘Fresher than Nandos,

Healthier

than Nandos,

Cheaper

Use any young vegetables you have available

than Nandos.

I think the choice is pretty clear’

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CHEF Q&A PAUL KAYNE

PURELY PLANTBASED

As Head Chef of Hendersons Vegan, Paul Kayne knows a thing or two about plant-based eating and just how delicious it can be

How did you get into cooking?

I had to give this a few thoughts just to realise that my path to the kitchen is just a simple story. I was trying new things out in my late teenage years as a challenge, and cooking stuck with me. When I got to a position where I could be creative with food, that was the moment I really started to enjoy being a chef. Following trends, especially in the vegan food sector, is very important, however I think I can say that I feel lucky that at Hendersons Vegan I have full control over the menu – I can change it anytime and tailor the

dishes monthly. Cooking is a challenge and an adventure at the same time.

What has inspired you most in the kitchen?

My main inspiration is the endless opportunities there are to be creative when creating tasty, healthy and nutritious food. I also pay attention to our customers feedback about my dishes, and they are big influencers on my ideas.

What do you think are people’s biggest misconceptions about vegan food?

About a year ago when veganism reached it’s biggest hype, food substitutes, like vegan ‘meat’, ‘eggs’, etc, became very desirable among the freshly turned vegans. For a while I was suspicious, so I decided to create my own homemade versions of vegan ‘black pudding’, ‘salmon’, ‘chilli beef mince’ and so on. When I see people enjoying my vegan chilli bowl or my vegan black pudding, that’s when I feel that all the development and hard work is paying off, and it gives me motivation to continue experimenting.

‘Cooking is a challenge and an adventure at the same time’

What is your favourite dish on the menu at Hendersons?

It’s hard for me to choose a favourite dish as they are all my own. But right now, I’d say I’m very happy with the pasta with lentil, walnut and smoked aubergine ragu, basil cream and almond parmesan. It’s colourful soulful, aromatic and all the team here love to eat it. The cured carrot bruschetta with lemon dill cashew cream is also a personal favorite and is one of our signature dishes.

What’s your guilty pleasure?

I can’t say no to any of our lovely vegan cakes, even though not all of them are sugar free. I mean who can say no to a good cake? I also love peanut butter, scooped straight out of the jar.

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19/12/2018 14:15

PAUL KAYNE CHEF Q&A

Celeriac gnocchi with whisky date sauce Serves 4 1 celeriac, peeled and diced Semolina Flour, to dust Olive oil Cacao nibs, to serve (optional) For the whisky date sauce Âź large white onion 1 clove of garlic 50ml whisky 175g dates, soaked in hot water for 10-20min until soft 1 carton soya cream 120ml vegetable stock

l For the sauce, finely dice the onion and grate the garlic. Heat a splash of olive oil in a frying pan and sweat off the onion and garlic. Once softened, add the whisky, soaked dates, and stock, bring to the boil, then simmer until reduced by a third.

Add the soya cream, bring back to the boil, then simmer for 2 min.

l When ready to serve, boil a small pot full of water with salt and olive oil. Add the gnocchi and cook for 2-3 min.

Meanwhile, heat the sauce in a separate pan. Once the gnocchi

is cooked, add it to the sauce, stir, and heat through for 1 min. Serve the gnocchi topped with a sprinkle of raw cacao nibs with the sauce alongside with a sprinkle of the celery ash on top.

For the celery ash 1 head of celery Olive oil Salt l Boil the diced celeriac in well seasoned water until very soft. Drain, then leave to cool and dry. Mash the cooled celeriac and mix with enough semolina to make a soft, fluffytextured dough. Dust your work surface with flour then portion by rolling the dough into balls the size of a marble. l To make the ash, wash, dry and roughly chop the celery. Place on a baking tray with a drizzling of olive oil and some salt then roast on a high heat until burnt and dried out. Cool, then blend to a powdered ash using a spice grinder.

Turn over for Paul’s top vegan pick >> foodies 47

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19/12/2018 14:16

Brand New: Cheddar Style with Garlic & Chives

Bute Island Foods Ltd. - Tel: +44 (0) 1700 505357 p_48.indd 48

No artificial colours or preservatives.

Lactose free - Dairy free - Gluten free - Cholesterol free 20/12/2018 13:10

VEGANUARY FOODIES

Experts in organic artisanal plant-based butter and cheese, Nutcrafter’s finely crafted vegan products will fulfil all of your cravings nutcrafter.co.uk

Vegans need not miss out on the delight that is Bross Bagels.

Try one of their vegan offerings, like the Jackfruit Reu-Bross, with grilled jackfruit and melted vegan cheese, on an egg-free bagel. brossbagels.com

TRY THEM WITH SGAIA’S VEGAN BACON

LIKE A VEGAN

Get stuck into Veganuary with our favourite plant-based restaurants and producers

You’ll never miss cheese again with Bute Island’s award-winning, plant-based ‘sheese’ buteisland.com

An Edinburgh institution, Hendersons has you covered on all things vegan and delicious hendersonsofedinburgh.co.uk foodies.co.uk

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Modern, creative, and 100% vegan, The Hug and Pint offers a fantastic tasting experience for any diner, whether plant-based or not thehugandpint.com

Cake needn’t be a guilty pleasure with Laurianne’s beautiful raw, refined sugar-free creations lauriannesrawcakes.co.uk

Vegan meat specialists Sgaia can create it all. Try their plant-based roast beef or complete your breakfast with their vegan bacon sgaiafoods.co.uk

“I think one of the best dairy-free ‘milks’ is by Oatly. Their oat milk is delicious and pairs perfectly with coffee.” Try Oatly’s new range CHEF PAUL of skinny, semi, and whole oat KAYNE’S TOP PICK drinks. oatly.com, £1.80 foodies 49

19/12/2018 14:27

FOODIES INTERIORS

COPPER HEAT Copper accents are a warm, classic addition.

NO PLACE LIKE HOME Homebody Joanna Gaines shares her tips for making a house feel like a home

I MAKE SPACE White materials help to make the space feel bigger while natural textures add character.

‘m a homebody. There’s really no other way to say it. The world can feel overwhleming with its pace and noise, its chaos and expectations. Home for me is like the eye of a hurricane. There’s a certain calm I experience there no matter what is swirling about on the outside. Home is where I feel safe, it’s the place where I am most known and most loved. If you were to ask my family, I’m pretty sure they would tell you the same thing

about themselves: there is nowhere they would rather be than home. I think it’s because our story is all around us there. When you walk in, you begin to see and experience the journey of us. Our home is layered with family photos, artwork, and objects that weren’t chosen simply to make a design statement, but rather to tell the story of who lives there. I believe that what we surround ourselves with - the colours, the materials, the

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get so bogged down with design rules and comparisons that we forget to focus on the simplicity of choosing things that we love for our homes. It’s not about sticking to a specific, prescribed style. It’s about story. And the moment you make that subtle mind-set shift, all of a sudden you’re set into motion. It becomes fun, freeing even. Rather than following arbitrary guidelines, try to focus on incorporating the things that matter to you and the people who share your home. l

MAKE A STATEMENT Add an elegant chandelier to frame a dining table.

things - can be random and meaningless or they can convey some of the most important truths if we let them.

I want you to approach the design of your home

with intention, to surround yourself with items that mean something to you, and choose furnishings and details that make you happy or inspired or contented.

HOMEBODY: A Guide to Creating Spaces You Never Want to Leave by Joanna Gaines, Harper Design, £25.

I’ve come to realise that it’s not uncommon for people to feel immobilized when they try to make their home a place that feels significant and unique to them. We can foodies 51

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PERTHSHIRE WEST END FOODIES FOODIES FOCUS FOCUS

WAY OUT WEST Discover the best of Edinburgh’s West with a little help from the Trams

OTRO 22 Coates Crescent www.otrorestaurant.co.uk Boasting locally-sourced produce in a varied and expansive menu, and a refurb which exudes both class and comfort, Otro is a local favourite. If you can’t face another Meal Deal sandwich, they also have a versatile and reasonably priced lunch menu to help beat the midweek blues.

MILK 232 Morrison Street www.cafemilk.co.uk What could be more natural, more nourishing, and more modest than Milk? As its moniker suggests, this ethically-driven brunch spot is all these things and more. With their endlessly inventive and nutritious menu, replete with vegetarian, vegan, non-dairy, and GF delectables, Milk will have you lapping them up.

C

Otro’s lemon parfait

Indigo Yard

Foundry 39 Maialino

MILK

FOUNDRY 39 MAKARS GOURMET MASH BAR 39a Queensferry Street 91 Shandwick Place www.foundryproject.com www.gourmet-mash-bar.com With cocktail deals, a rotating The newly-opened western branch catalogue of beer, and one of the of Trip Advisor’s Best Everyday most reasonably-priced wine lists Restaurant 2018 continues to build in the city centre, it’s easy to see upon the good work of its sister why Foundry 39 is the go-to place eatery. This is classic Scottish for post-work drinks. The pizzas comfort food at its best, with Foodies advert 141x25.5.pdf 2 26/04/2018 12:28 and 3 for £12 snacks ensure that gluten-free options galore. They you won’t go hungry, either. don’t do a bad mash, either.

INDIGO YARD 7 Charlotte Lane www.indigoyardedinburgh.co.uk Offering quality food and drink from breakfast to supper, it’s no wonder Indigo Yard has managed to enchant its bevy of loyal fans for so long. Make sure to take advantage of their very generous 50% off food offer in January.

M

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CM

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If you are only going to your destination and back by tram buy a £3.20 day return ticket! £8.50 return ticket in the airport zone

CMY

foodies.co.uk

r ticket is you Remtu The fro 3.20 solution! £rn

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quick and ea

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19/12/2018 17:32

Time to taste Our top restaurant picks to try this month PAUL TAMBURRINI AT MACDONALD HOLYROOD HOTEL Hotel restaurants can get a bad rap, but Paul Tamburrini is here to prove the sceptics wrong. His restaurant at the Macdonald Holyrood Hotel offers foodies fine dining of the timeless classical variety, served up with finesse and an eye for detail.

Our tasting menu began with an amuse bouche of silky sweet pumpkin soup with crispy salty jerusalem artichoke, which was ideal for the time of the year, and eaten much too quickly. We weren’t hungry for long, though.

The next course featured a huge scallop, perfectly caramelised, with

cauliflower puree and brown butter with a glass of a wellmatched, slightly salty Weitgrasse Gruner-Veltriner on the side. If that was a taste of the sea, next up was flavours of the earth. An exceptionally generous slab of foie gras, on a bed of black truffle risotto with cep puree was outrageously decadent and completely indulgent.

Naturally, we loved it.

Onto the main event.

Tamburrini knows that eating is primarily a communal practice, as shown in his rack of lamb, carved at the table with a selection of small sides to share. The chef’s skill

is not up for question and the lamb was, naturally, wonderfully cooked.

Of note were the wonderful slightly sweet, slightly salty coriander potatoes, of which I ate more than my fair share.

Cheese was an elegant flower of Tête de Moine, which Tamburrini had the sense to allow to speak for itself, unadorned, served with a lovely Sautern. And the dessert, warm chocolate mousse with milk and honey and a hidden heart of chocolate fondant was the pinnacle of puddings. This is a treat, no doubt about it. But trust me, it’s well worth treating yourself.

81 Holyrood Road, Edinburgh paultamburrini.co.uk Chiara Margiotta

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RESTAURANT REVIEW FOODIES

KONKANA

SPUNTINI On first impression, it’s obvious that a huge amount of effort has been put into the design of Spuntini, from the marble bar, to the hand-carved ceiling decorations and medieval candle chandeliers. We are sat beneath a cherry blossom tree to take it all in, and delivered a couple of cocktails that were so unique, there’s a good chance Heston Blumenthal had a hand in making them.

Spuntini offers Italianinspired tapas as well as main dishes, but with so many tantalising options to choose from, we ventured down the tapas route. Each plate that arrived was beautifully presented, and the portions

were very generous. The pork belly was crisp and succulent, while the king prawns arrived plump and juicy in a sprightly glaze of lemon and chilli.

The arancini were as good as I’ve had in Rome and the Stornoway black pudding croquettes combined an Italian classic with a Scottish delicacy in the best kind of way.

The showstopper was the Pennette Spuntini, their signature pasta. Studded with nuggets of Italian sausage, wild mushrooms and pine nuts and finished with balsamic vinegar, it was a revelation, with the balsamic lending a welcome sweetness to the rich sausage.

Affogato was the perfect conclusion to a beautifully executed meal, with the rich Italian ice cream combining perfectly with strong espresso.

We left Spuntini feeling satisfied and raring to return.

34 Gordon Street, Glasgow lavitapizzeria.co.uk Gary McIntyre

Named after the Konkana region of Goa, renowned for its seafood, this new Indian eatery specialises in all things under the sea.

There was no missing the freshness of the squid in my starter, the batter light and dry with a delightful kick of crushed chilli perfectly complimented by a mound of homemade sweet and spicy mango chutney. For mains, I chose from the ‘Coastal Collection’, a section of the menu dedicated to ‘handpicked dishes from each major coastal region of India’. I was tempted by Kerala cod, inspired by the southern region where some of the world’s best spices are grown.

Locally sourced cod was wonderfully fresh and the coconut sauce was well balanced by the sweet and sour flavours of tamarind. Piping hot roti dripping with ghee made the perfect companion, soaking up every last drop of the delicious sauce.

Mango kulfi was made all the better by way of a dusting of ground pistachios, while the Indian classic, gulab jamun, were fluffy and freshly cooked to order, releasing lashings of fabulously fragrant rose and cinnamon syrup with every bite.

30-32 Leven Street, Edinburgh konkana.co.uk Sue Hitchen

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Inspired by the flavours of the Levant “Definitely worth experiencing”

Edinburgh feasts “... every dish was licked clean”

THE SCOTSMAN “...not-to-be-missed”

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MEZZE · CHARCOAL GRILL · COCKTAIL BAR Book online: baba.restaurant | @babaedinburgh 0131 527 4999 | 130 George Street, Edinburgh, EH2 4JZ Social icon

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27/03/2018 18:29

FOODIES HEALTHHEADER & BEAUTY FOODIES

New year, new you

ring.

Training doesn’t have to be bo Put the fun into fitness with these classes

WATER WORKS Mix it up by moving your work out from the gym floor to the pool with Westwoods’ Aqua Fit. A water aerobics based class, the 45 minute practice manages to be both fun and high intensity, while the water will protect those with any joint problems from impact.

Westwoods, Edinburgh westwoodshealthclub.com

CARDI-GO Whether you’re a cardio queen or a total newbie, Bannatyne’s Les Mills Bodyattack class will have you hooked. A total body workout including running, lunging, push-ups, squats, this is as good as it gets.

Bannatyne, Edinburgh bannatyne.co.uk

SUPER STRENGTH ME ALL BOXED UP Feel like a champ at a boxing class at Sweat! Glasgow.

This high energy class is great for strength gain and overall fitness, with the added bonus of burning off any stress. Sweat!, Glasgow sweatglasgow.com

Push aside any fears and commit to weight training with the expert instructors at The Club Gym. Designed to build both muscle and strength, this is a challenging class that’ll have you hooked in no time.

The Club Gym, Glasgow theclubgym.co.uk foodies 57

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Award winning whisky and real ale pub in the heart of Edinburgh’s old town, with 400 Whiskies.

80 W Bow EH1 2HH 0131 226 7667

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WHISKY FOODIES FOCUS

RAISE A GLASS TO RABBIE Toast the Bard on Burns Night with one of our favourite whiskys THE MELLOW ONE DALWHINNIE 15 malts.com, £39.95 Elegant and smooth, with a malty palate, the Dalwhinnie 15 is a simple, yet rewarding little Speysider.

If you’re on the lookout for the perfect sidekick for your post-supper cranachan, look no further than this crisp and clean dram. Pairs well with a ceilidh.

THE SMOOTH ONE KILKERRAN 12 YEAR OLD kilkerran.scot, £34.99 The dominant oak and toasted marshmallow aromas of this longawaited whisky from Scotland’s ‘newest old distillery’ will make you wish you had a great hall to sip it in. After 80 years’ silence, Kilkerran have surpassed expectations with a whisky that’s so smooth, it’d put The Bard himself to shame.

THE BRAWNY ONE SPICE KING wemyssmalts.com, £37.95 This Highlands and Islands blend from Wemyss Malts is, as the name suggests, a firecracker of a dram. Greater than the sum of its parts, this robust and intense whisky will keep out the cold far better than that cardigan your granny knitted. HE SCOTTISH THE

THE SALTY ONE OLD PULTENEY 12 YEAR OLD oldpulteney.com, £31.95 What could be more Scottish than wind, sea, and whisky? Old Pulteney’s home in the sea-air-stricken north-east gives it that briny kick which has won the distillery endless acclaim. Its sweet, long finish makes for a great nightcap.

‘Oh thou, my muse! guid auld Scotch drink!’

THE YOUNG ONE UNPEATED RASCALLY LIQUOR annadaledistillery. com, £24.95 While not technically a whisky, this malt spirit from Annandale is still as Scottish as a thistle in a bunnet. Its enhanced copper still contact makes for a unique dram that can be enjoyed alone, or as a new spin on an old fashioned.

THE LEGEND HIGHLAND PARK VIKING SCARS highlandpark whisky.com, £25 If you want to add a little northern soul to your Burns Night, you could do worse than this Scandi-lously succulent, viking-inspired malt from Orkney’s Highland Park. Fruity, honeyed, but well-balanced with sea salt and smoke, this is a true all-rounder. foodies 59

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COCKTAILS FOODIES

Not just a nip Change up your Burns Night with the addition of these whisky cocktails by Tullibardine

Gold Leith - A zingy take of the classic Gold Rush cocktail. The cold serve is simple and tasty linking to the Sovereign title of the whisky.

50ml Tullibardine Sovereign 20ml Great British Vermouth 15ml 2:1 Lyles golden syrup (method below) 15ml lemon juice 5 dashes orange bitters ● Mix two parts Lyles golden syrup

with one part water. Add 15ml of the mix to a shaker and reserve the rest for use at a later time. ● Add the rest of the ingredients to the shaker, shake with ice, and strain into a glass to serve.

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19/12/2018 14:29

THE VIEW FROM MACDONALD RUSACKS HOTEL

MACDONALD MARINE HOTEL & SPA

MACD ONA L D HOT E L S & R E S O RT S

gourmet getaway Enjoy the best local produce the UK has to offer with a Macdonald Hotels Gourmet Getaway.

You’ll enjoy a five-course tasking menu with an option to add accompanying wine, overnight accommodation for two in a double or twin room and a full Scottish breakfast.

Expect imaginative food, outstanding service and relaxed surroundings in great locations.

Treat your taste buds and book your overnight Gourmet break.

Prices start from £199 for one night based on two gastronomes sharing.

MACDONALD MARINE HOTEL & SPA

T: 0344 879 9210 www.macdonaldhotels.co.uk/GourmetGetaway

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COCKTAILS FOODIES

Tulli Toddy A warm serve that’s great for cosy nights in.

35ml Tullibardine 25ml cloudy apple juice 15ml honey 70ml hot water Mix all of the ingredients in a glass and serve with an orange twist.

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TRIED & TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Foodies

Heading to Les Misérables at the Festival Theatre?

Check out new local bistro The Wild Yarrow first.

JANUARY HIGHLIGHTS THIS MONTH WE’RE DRINKING...

Global Words

WINE

Recipe by Annandale & The Globe Inn

Say cheers to the New Year!

35ml Annandale 2015 Sherry Cask Man O’Words 10ml Rascally Liquor 1/2 tsp brown sugar Orange peel Ginger ale, to top up

Recommendations from our wine expert, Diana Thompson

● Muddle everything but the ginger

ale in a Boston glass until the sugar has dissolved. Add ice, stir for 10-20 seconds, strain, then top up with ginger ale to serve.

LAUNCHING THIS MONTH SOUTHSIDE SCRAN EDINBURGH Led by the Michelin-starred chef Tom Kitchin, this is arelaxed, neighbourhood bistro rather than a high end, fine dining establishment. Southside Scran follows The Kitchin Group motto of ‘from nature to plate’.

This means an emphasis on local, seasonal dishes. Think Borders game, ravioli stuffed with West Coast shellfish and Gartmorn Farm chicken cooked on the restaurant’s showpiece rotisserie. southsidescran.com

VITA SPUNTINI GLASGOW The fifth restaurant from the Arcari family is arguably the most fantoosh. As well as art work from Kelpies artist Andy Scott, the interior features an indoor 64 foodies

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cherry blossom and massive chandeliers. The menu ranges from sharing bowls of pasta to tapas portions of arancini and Italian spring rolls. Traditionalists may prefer the thin crust pizza or the chicken Milanese. lavitapizzeria.co.uk

BATH STREET BURGER GLASGOW As the name implies, burgers are at the heart of the menu with varieties including the Thunder Bird, the Breakfast Club and, wait for it, the Kevin Bacon Burger. Craft beers, cocktails, shakes and a soundtrack of 70s funk and soul add to the atmosphere. We should also mention the graffiti mural by one of Glasgow’s best known street artists, Rogue One. bathstburger.co.uk

Motzenbäcker Blanc de Blanc, Brut NV, Pfalz, Germany The Original Bier Company, £25 This German sparkling is deliciously elegant, and is organic, vegan and biodynamic. Enjoy with chicken, fish or a hearty winter salad.

Les Rafelières Sauvignon Blanc, Loire, France 2017 Oddbins, £9 Pure pleasure without the premium price tag, this fabulous miniSancerre is bursting with grapefruit and blackcurrant leaves.

Dame de Clochevigne Rasteau, Rhône, France 2017 Lidl, £7.99 A real steal, this wine is packed with plum and cherry fruit characters.

It’s a perfect winter warmer and great with steak and red meat. foodies.co.uk

19/12/2018 14:30

MADE TASTY by the SECLUDED FORESTS & COASTLINES of GALLOWAY

A SMOOTH & VIBRANT MULTI-AWARD WINNING GIN MADE IN SCOTLAND AT CRAFTY DISTILLERY, THE ‘SCOTTISH GIN DESTINATION OF THE YEAR’ FREE DELIVERY FROM WWW.CRAFTYDISTILLERY.COM

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FOODIES FOCUS OUT AND ABOUT

Out & about

Looking to feature? Contact press@foodiesfestival.com

SPUNTINI LAUNCH Foodies try out the brand new Italian restaurant

PORT OF LEITH DISTILLERY VIPs sample sherry and gin from the new distillers SKI LODGE Guests enjoy the cosy winter pop-up at The Adamson

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19/12/2018 14:31

The U N I Q U E LY PERSONAL GIFT Exclusive Single Cask Scotch Whiskies ...bottled straight from the cask, sealed in wax and personalised with your handwritten message.

SHOP ONLINE S H O P. A D R A T T R A Y. C O M

A LW AY S D R I N K R E S P O N S I B LY

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29/11/2018 20/12/2018 13:52

Escape to Highland Perthshire and visit ‘Scotland’s Best Visitor Attraction 2018’ Experience whisky production & explore our interactive exhibition

Enjoy fine whisky & delicious local produce in our welcoming Whisky Lounge

Browse limited editions or ‘Fill your own bottle’ in our Distillery Shop Book your ticket at

www.DewarsAberfeldyDistillery.com #HomeofDewars

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Aberfeldy, PH15 2EB

20/12/2018 15:07