February 2015 Foodies Magazine

FOO

DIES

A C

ELE

BR

AT

ION

OF FIN

E FO

OD

AN

D D

RIN

K FE

BR

UA

RY

20

15 IS

SU

E 6

2

ELLA with love

BAKING WITH MAW BROON ● MOTHER INDIA RECIPES ● COCKTAILS

A CELEBRATION OF FINE FOOD AND DRINK

DIVINE DAVINA

Healthy and hearty

ISSUE 62 FEBRUARY 2015SCOTTISH EDITION FREE

WINA LUXURY

FOODIEBREAK

001_FFCover_spine_0215.indd 1 28/01/2015 10:55

02_FF62_jimmy_martin_0215.indd 10 28/01/2015 20:07

WELCOME

foodies 3

DESPITE BEING the shortest month of the year, there is much to love about February, especially for self-confessed foodies. The

Oscars, Valentine’s Day and Chinese New Year are all great occasions, and excuses, for a true feast. But, as TV star Davina McCall and food blogger Ella Woodward demonstrate in this issue, feasting on delicious food can be a healthy affair – if you don’t believe us, try out Davina’s chicken and chorizo casserole or Ella’s dairy-, sugar- and gluten-free Key Lime Pie, and you’ll see what we mean!

If you are planning on throwing an Oscar themed party as you watch the stars walk the red carpet, this month’s deliciously glamorous cocktails are the perfect guilt free refreshment to get your sparkle on. We asked the award-winning mixologists at Edinburgh’s Treacle for the healthiest way to enjoy a cocktail, and they didn’t disappoint. They’ve even suggested a beetroot cocktail that could help your stamina at the gym – now that’s an exercise regime we can get behind!

This month, you don’t have to stress about where to dine on the (sometimes dreaded) 14th February as we have put together our pick of the best restaurants for Valentine’s Day on p. 51, so you and your other half can sit back, relax and enjoy the romance.

More than anything else, this month, we want to take it easy, so many of our recipes can be cooked in a single pot. Health is a huge factor, but so is comfort, and you will fi nd both in all our recipes this issue. Sue Hitchen, Editor

Published by theMedia CompanyPublications Ltd21 Royal Circus,Edinburgh EH3 6TLTel: 0131 226 7766Fax: 0131 225 4567www.foodies-magazine.co.uk

CONTRIBUTORS

Davina McCallis well-known for her exercise videos and presenting Big Brother. Now she’s going sugar-free

Katie & Giancarlo Caldesiare Italian food experts and have written a new book about Venice

Monir Mohammedis the chef-patron of the iconic Mother India restaurants

Ella Woodwardabandoned her unhealthy eating habits and documented it on her vegan blog

Love yourself, love your food

EDITORIALEditorSue HitchenDesignAngela McKeanSub EditorCaroline WhithamDigital ImagingMalcolm IrvingProductionSarah HitchenEditorial AssistantLidia Molina Whyte

Advertising DesignCharis Stewart

ADVERTISINGBusiness DevelopmentSharon Little

SUBSCRIPTIONSReceive a copy of Foodies every month. Only £15 (regular price £24) for12 issues delivered to your door call 0131 226 7766or email the editor:[email protected]

sugar- and gluten-free Key Lime Pie, and you’ll see what we

WINONE NIGHT STAY

AT FAIRMONTST ANDREWS

Foodies

Front cover imageDavina’s 5 Weeks to Sugar-Free, Orion Books, £16.99

003_FFWelcome_0215.indd 3 27/01/2015 17:59

04_FF62_Corn_exchange_0215.indd 10 27/01/2015 18:22

CONTENTS

foodies 5

COMPETITION 6

SHOPPING 7NEWS 9

BOOKS, TV & WHAT’S ON 10

DAVINA MCCALL 12The TV personality’s tips to ditch sugar for good

VALENTINE’S RESTAURANTS 21Don’t fret are we have your date sorted

MOTHER INDIA 24Replicate the iconic restaurant’s dishes

GIN 31The very best Scottish craft gins

DELICIOUSLY ELLA 32The famous food blogger shares three of her healthy recipes

VENICE 40Add a little Venetian fl are to your cooking with the Caldesis’ top tips

SPRING BREAKS 47Give spring a warm welcome at one of these lavish hotels

MAW BROON 50Scotland’s favourite matriarch shares her baking secrets

COOK SCHOOLS 55

INTERIORS 56Add a touch of vintage to your kitchen

SPAS 59

COCKTAILS 61Every sip is deliciously refreshing, and healthy!

NEW BARS 64

OUT & ABOUT 66

7

35

5621

63

44

005_FFContents_0215.indd 5 28/01/2015 10:34

6 foodies

F ANCY HAVING a luxurious break in one of Scotland’s most historic locations? Foodies magazine is offering a lucky

reader the chance to win an overnight stay for two at fi ve star resort Fairmont St. Andrews.

The stay includes accommodation in one of the Deluxe Sea View Guestrooms, as well as a Full Scottish Breakfast in The Squire Restaurant and a delicious three course dinner in one of its three highly acclaimed restaurants.

There is plenty to do to keep you entertained during your stay, as the Fairmont hosts two championship Golf Courses. If, however, you are looking to relax and unwind, you can pay a visit to the sumptuous Signature Spa. Take a dip in the luxurious water facilities or visit the relaxation room for some down time.

Nestled in a 520 acre estate, the award winning establishment perfectly encapsulates luxury, elegance and comfort. Surrounded by the rich and beautiful Scottish countryside and with breath taking views of the stunning St. Andrews cliffs and North Sea, you’ll be truly mesmerized by the beauty of the landscapes. ●

For your chance to win, all you have to do is answer the following question:How many golf courses does the Fairmont St. Andrews have?To enter you must like our Facebook page and send us a message with the answer, your name and your email address. Alternatively, you can send your details to [email protected]

Win a Luxury Overnight Stay

T&Cs: Valid until the 22nd of December, excluding Saturdays. Prize is non transferrable and there is no cash alternative. The winner will be contacted on 2nd March 2015. The editor’s decision is fi nal.

WIN

006_FFCompetition_0215.indd 6 27/01/2015 17:39

SHOPPING

foodies 7

Roses are Red

Treat your sweetheart to the perfect Valentine’s giftfrom this bright selection

Ellie small heart baking tin,£3.50, Ellieellie

Retro Red Sweetheart Apron,

£24.99, thesundaygirl

company.co.uk

Cranham tea for one,£30, Cath Kidston

Guzzini love pan stand,£12, www.rockcandy.co.uk

I love you bowl, £22,www.marbletree.co.uk

Jelly and cakeoven gloves, £27,

Annabeljames.co.uk

Cranham 3 tier cake stand, £35, Cath Kidston

Sagaform Hear Bowl with Ladle, £32.50,cloudberryliving.co.uk

007_FFShopping_0215.indd 7 27/01/2015 17:41

.

08_FF62_Montgomerys_India_0215.indd 12 27/01/2015 18:26

FOODIES NEWS

All-exclusive getawayGreece’s Ikos Resorts will be kicking off their new concept, the Infi nite Lifestyle promise, a lux take on the all-inclusive holiday. Start planning your break and indulge in Michelin-starred chef dishes and Anne Semonin spa treatments.www.ikosresorts.com

Costèllo and Hellerstein’s exquisite chocolate truffl e masterpieces are the perfect Valentine’s gift for the foodie in your life. With mouth-watering fl avours such as Hazelnut Praline or Raspberry and Coconut, they also make perfect alternatives to Easter Eggs. www.costelloandhellerstein.co.uk

TRUFFLE LOVE

This month sees the launch of Edinburgh-based boutique gin Daffy’s, a London Dry Gin made with the fi nest quality botanicals, including exotic new varieties such as Lebanese mint. Distilled in the same way as whisky, the crisp gin is great to sip and enjoy straight over ice, paired with a tonic or used in gin-led cocktails. www.daffysgin.com

DAFFY’S GIN

Sweet bitesShow your sweetheart you care with Lily O’Brien’s fantastic selection of delicious chocolates. The Petit Chocolate Indulgence box is the perfect treat, as

it showcases Lily O’Brien’s most delicious collection of recipes, including Brazilian orange truffl e, Praline Perfection,

Luscious Chocolate Mousse and Sticky Toffee, amongst others. www.lilyobriens.ie

ISLE OF SKYE WHISKYIsle of Skye Blended is launching two new limited edition whiskies, an 18 and a 21-Year-Old. The delicious fl avours, including a gentle peat on the nose for the 18yo and a nutty and rich fi nish for the 21yo, are sure to tantalise. isleof skyewhisky.com

All-exclusive

009_FFNews_0215.indd 9 28/01/2015 10:38

BOOKS, TV AND WHAT’S ON

10 foodies

WHAT’S ON

KINGUSSIE FOOD ON FILM FESTIVAL5th-8th February,

Kingussie, PH21 1ESwww.kingussiefoodonfi lm.co.ukReturning for its eight edition, the Kingussie Food on Film Festival’s promises to be an exciting event for foodies and fi lm buffs alike. The exciting line up has a wide array of activities, from foodie fi lms to creative events. A visit to the famous Food Hall is defi nitely in order, it’s foodie haven!

IRANIAN COOKERY CLASS8th February, Nawroz

Restaurant, 26-30 Potterrow EH8 9BTwww.ediranfest.co.ukIn celebration of the Edinburgh Iranian Festival, Nawroz Restaurant is putting together a one off two-hour cookery class to teach how to make delicious Iranian bread as well as experimenting with traditional spices.

URBAN MARKETEvery Sunday, 85 Drygate, G4 OUT

If you are a fan of farmer’s markets and artisanal food but also fancy yourself a bit of hipster, the Urban Market in Glasgow is the ideal spot for you. Thequirky curated market, which celebrates the curious, original and creative for a taste of unique food, will defi nitely become your favourite Sunday morning hangout!

Rachel Khoo’s Kitchen NotebookRachel Khoo, Michael Joseph, £20.00Packed with a hundred original recipes and the author’s very own food

and places sketches, Rachel Khoo is back with her unique and quirky style.

COOKING THE BOOKS

Mary Berry’s Absolute FavouritesMary Berry, BBC Books, £25.00Following the success of her recent show, the baking goddess is back

with her favourite recipes compiled in this deliciously stunning volume.

My Busy KitchenAlex Hollywood, Hodder & Stroughton, £25.00Paul Hollywood’s wife will inspire you with her simple yet delicious recipes, whether you are

after a quick mid-week supper or a lazy weekend dinner.

KINGUSSIE FOOD ON FILM FESTIVAL5th-8th February,

Kingussie, PH21 1ES

IRANIAN COOKERY CLASS8th February, Nawroz

Restaurant, 26-30 Potterrow

URBAN MARKETEvery Sunday, 85 Drygate, G4 OUT

If you are a fan of farmer’s

The Big EatFood Network’s latest show, The Big Eat, sees Matt Tebbutt and Lisa Faulkner reunite at last to cook up a storm. Joined by some of the country’s best chefs and renown foodies, they’ll be whipping up fabulous food and dishes to die for that will truly inspire you in the kitchen. Whatever the occasion, Matt and Lisa have a vast array of easy-to-cook recipes that are guaranteed to impress, with bundles of foodie chat stirred into the mix and tips for making the most of delicious, everyday dishes. From simple suppers and Saturday Nights In to lush lunches and tantalizing tapas to enjoy with your mates, The Big Eat has it covered. Everyday at 9am on Food Network Freeviewchannel 41, Sky

010_FFBooks_0215.indd 10 28/01/2015 10:54

Spoil your loved one with a stunning gift ,choose from romantic roses or elegant bouquets ,Belgian chocolates in heart

shaped boxes , champagne and hampers.Order online now or why not pop into

our shop in Morningside.

11_FF62_Ruan_Blue_opera_0215.indd 11 27/01/2015 18:44

No more Big Mother

Big Brother presenter Davina McCallhas given up her greatest vice - sugar

MEET THE CHEFS DAVINA MCCALL

Hi, my name is Davina and I’m a sugar addict.

Whenever I’d had a sugar pig out, I felt rubbish; so angry and disappointed with myself. I’d have huge slumps in energy, I gained weight and my clothes felt uncomfortable. Even my skin felt prickly – I hated it. Then I started reading about all the health benefi ts of cutting back on sugar, and not just for me –for my family too! Could we do it?

Let’s get one thing straight right from the beginning: I LOVE food. I’m half French –need I say more? I love cooking and eating nice family grub and I want to enjoy every moment of it. I also want to eat well and healthily, and feed my family food that they like and does them good. But I don’t want to become obsessive about it and be so busy weighing out sunfl ower seeds that all the fun goes out of mealtimes.

I’m a busy woman, working and looking after my kids, and I have to admit, I do glaze over a bit when I try to take in all the confl icting dietary advice from seems to fi ll the media. Eat carbs or cut carbs? Should I be eating low-fat or not? Cut out wheat? Stop dairy? OMG –what do I do? I just want a sensible, healthy way of eating, with the minimum of fuss.

I’m no expert . . . but I’ve found

people who are and I’ve got a plan. A plan that’s worked for me and could work for you too. I’ve talked to dieticians and a wonderful cook and we’ve come up with a way of eating that suits me and my family, cuts back on sugar and keeps us trim and in tip-top health. We’ve put together a collection of recipes and a 5-week meal plan that I’m so excited about.

These recipes have transformed my eating habits and helped me to lose weight and ditch my sweet tooth. I want to wean my kids off the white stuff too (as much as I can – completely seems almost impossible and unrealistic), so the recipes are family friendly. A treat for the children every now and again is great, but with so many health concerns surrounding sugar, I want them to lose that taste for sweetness.

What I love, love, love about these recipes:

They’re simple and delicious!No long lists of ingredients – who’s

got time for that?The ingredients are available in all

good supermarkets.Now here’s the thing: cutting back

on sugar means cutting out processed foods. If you buy and cook food that’s had as little done to it as possible, you’ll eat well and live well. ●

Davina’s fi ve weeks to sugar-free by Davina Mccall published by orion books, £16.99

12 foodies

012_019_FFDavina_0215.indd 12 28/01/2015 09:58

012_019_FFDavina_0215.indd 13 28/01/2015 09:58

FOODIES DAVINA MCCALL

14 foodies

CHICKEN WITH CHORIZO, CHICKPEAS AND KALEThis is a fantastic one-pot dish and I love anything with chorizo. Kale is the new broccoli – everybody’s doing it – but you can use other greens, as long as they keep their shape and don’t go mushy. Spinach doesn’t work. You might fi nd two cans of chickpeas slightly too much, but one can isn’t enough, so save any leftover chickpeas to put in a salad

Serves 41 tbsp olive oil8 chicken thighs or other pieces, with skin and bone2 cooking chorizo sausages, sliced into rounds1 onion, sliced2 garlic cloves, fi nely chopped2 x 400g cans of chickpeas, drained and rinsed1 x 400g can of tomatoes200ml chicken stockLarge sprig of thymeSmall bunch of kale, thickly shreddedSalt and black pepper

● Preheat the oven to 200°C.● Heat the oil in a large casserole dish. Add the chicken thighs or pieces and brown them thoroughly on both sides. Make sure the skin in particular is crisp and brown. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken. ● Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and again drain off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.● Add the chickpeas (as much as you want) and tomatoes and stir well to combine. Tuck in the sprig of thyme, pour over the chicken stock and season with salt and pepper. Pile the kale on top of the chickpeas, then arrange the chicken and chorizo on top. Season again.● Put the lid on the casserole dish and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.

012_019_FFDavina_0215.indd 14 28/01/2015 09:58

012_019_FFDavina_0215.indd 15 28/01/2015 09:58


16 foodies

FETA, WATERMELON AND AVOCADO SALADWatermelon is amazing in a salad, bringing a gorgeously sweet crunchiness. Combine that with salty feta and ripe avocado and you have a feast that’s as lovely to eat as it is to look at

Serves 4

½ small watermelon (about 500g)salad leaves (lamb’s lettuce, rocket or baby leaves)2 avocados, peeled, stoned and cut into small chunks small bunch of radishes, halved150g feta, cut into small cubesjuice of 1 lime2 tbsp olive oilA few sprigs of mintSalt and black pepper

● Cut the watermelon into chunks, removing the peel and seeds. Do this over a bowl to catch the juice, and set the juice aside. ● Put the salad leaves in a bowl or on a serving platter and add the watermelon, avocados, radishes and feta. ● Whisk together any watermelon juice with the lime juice and olive oil, then season with salt and pepper. Drizzle this dressing over the salad and garnish with a few sprigs of mint.

012_019_FFDavina_0215.indd 16 28/01/2015 09:59

012_019_FFDavina_0215.indd 17 28/01/2015 09:59


18 foodies

RISOTTO WITH SPRING VEGETABLESI like to make this classic spring vegetable risotto, known as risotto primavera, with brown risotto rice for a healthier dish. It works brilliantly but you really do need to soak the rice overnight before using it. Trust me, I did try skipping this step and the rice took forever to cook. After all, there’s nothing that diffi cult about soaking. If you fancy, add 100ml of wine after you’ve fried the onion, courgette and garlic, and before adding the stock

Serves 4250g brown risotto rice, soaked overnight1 tbsp olive oil10g butter1 onion, fi nely chopped1 courgette, fi nely diced or grated2 garlic cloves, fi nely chopped750g chicken stockbunch of asparagus (about 200g), cut into 5 cm pieces150g peas, fresh or frozen100g spinach 1 tsp lemon zest

To fi nish25g butter25g Parmesan cheese, grated, plus extra to serveHandful of fresh basil

● Drain the soaked risotto rice. ● Heat the olive oil and butter in a very wide, straight-sided pan. When the butter is foaming, add the onion, courgette and garlic and fry gently for a few minutes. The courgette will disintegrate but don’t worry – it adds creaminess to the dish. Add the rice and cook for another couple of minutes, then pour in all the chicken stock. ● Bring the stock to the boil, turn the heat right down to a slow simmer and cover the pan. Simmer the risotto gently for about 45 minutes – keep checking regularly and giving a quick stir. At the end of the cooking time, taste for seasoning and add salt and pepper if necessary.● Bring a saucepan of water to the boil. Add the asparagus and cook for a minute. Add the peas and cook for another minute, then the spinach. As soon as the spinach has wilted, drain everything thoroughly.● When the risotto is cooked to your liking, stir in the vegetables and lemon zest. Finally, add the butter and Parmesan and beat thoroughly until they have completely melted into the risotto and the risotto is creamy. Stir in lots of fresh basil.● Serve with extra Parmesan cheese to add at the table.

012_019_FFDavina_0215.indd 18 28/01/2015 09:59

012_019_FFDavina_0215.indd 19 28/01/2015 09:59

Order online, call us or why not pop into our shop 58-60 Morningside Road,Edinburgh, EH10 4BZ

0131 447 1788

www.fl owersbuydelivery.co.uk

This Valentines spoil your loved ones with a stunning gift, choose from romatic roses,

elegant bouquets, Belgian chocolates in heart shaped boxes, champagne and hampers.

20_FF62_Harvest_Stac_0215.indd 12 28/01/2015 21:11

VALENTINE’S DAY FOODIES FOCUS

foodies 21

Be my ValentineLove is in the air at these

romantic restaurants and hotels

THE ADAMSON127 South Street, St Andrews KY16 9UH www.theadamson.comFor a deliciously romantic Valentine’s evening, book a table at St Andrews’ award winning restaurant The Adamson. Alongside their Aphrodisiac menu, a very special cocktail appropriately named the Love Potion created especially for the night will be available.

THE HERRINGBONE1-3 Westgate, North Berwick, East Lothian EH39 4AEwww.theherringbone.co.ukEnjoy a romantic stroll along the stunning beaches of North Berwick before heading to chic restaurant The Herringbone for a truly delicious Valentine’s dinner. Boasting a varied and extensive wine and local craft beer list and using the best

seasonal and regional ingredients, it’s the perfect spot for an intimate dinner. The menu includes gems such as the pan-seared snapper with mango and chilli salad, cornfed chicken, apple and chorizo with Manchego fondue or honey and lemon parfait poached strawberries and shortbread crumble.

L’ESCARGOT BLEU56 Broughton Street, Edinburgh EH1 3SAwww.lescargotbleu.co.ukL’Escargot Bleu has put together the ultimate aphrodisiac feast this Valentine’s Day. Sip a Ricard by the window and soak up the traditionally French atmosphere. The Valentine’s three-course menu, priced at £36, will combine classic provincial French cuisine with the finest Scottish, seasonal produce.

021_022_FFRomantic Breaks_0215.indd 21 28/01/2015 10:51

MELVILLE CASTLEGilmerton Rd, Edinburgh EH18 1APwww.melvillecastle.comWhat a better way to surprise your other half than a romantic dinner in a Gothic castle? Despite its location, 20 minutes from the city centre, you’ll feel a million miles away from the hustle and bustle of everyday life while feasting on their three course Valentine’s Day menu, priced at £30.

RHUBARBPrestonfield House, Priestfield Road, Edinburgh EH16 5UTwww.prestonfield.comThis opulent restaurant in Prestonfield Hotel offers the ideal setting for an intimate Valentine’s dinner. Serving both their a la carte and set menu, you and your loved one will be spoilt for choice when it comes to choosing the ideal dishes to go with the decadent atmosphere.

THE STOCKBRIDGE RESTAURANT54 St Stephen St, Edinburgh EH3thestockbridgerestaurant.co.ukThe family-run Stockbridge Restaurant’s chic décor and warm atmosphere make the perfect

backdrop for a romantic dinner. Their fresh and creative approach to cooking is present in every dish, such as the braised ox cheeks with horseradish, creamed potato, Bourguignonne sauce and onion rings.

MONACHYLE MHOR Balquhidder, Lochearnhead, Perthshire, FK19 8PQwww.mhor.netThe award-winning luxury Boutique hotel nestled close to the banks of Loch Voil will add a splash to your Valentine’s Day. Start off the night with a selection of canapes, mains featuring the best of West coast sellfish, from Skye scallops to Mull crab, along with Monachyle beef, pork and venison, and a selection of stunning desserts to finish.

THE HANOI BIKE SHOPRuthven Ln, Glasgow G12 9BGwww.thehanoibikeshop.co.ukFancy something a little different? Head to the Hanoi Bike Shop. Nestled away in the heart of the West End, the Hanoi Bike Shop brings the spirit of Vietnam to Glasgow with a vibrant menu designed for sharing.

UBIQUITOUS CHIP12 Ashton Lane, Glasgow G12 8SJwww.ubiquitouschip.co.ukThe Chip, as always, offers the ideal setting for a romantic dinner. On Valentine’s Day, the Brasserie will offer a set Valentine’s menu from £30 per person. ●

021_022_FFRomantic Breaks_0215.indd 22 28/01/2015 10:51

23_FF62_Melville_0215.indd 10 28/01/2015 20:11

INDIAN FOOD is one of the most varied, subtle and seasonal of the world’s great cuisines – a fact

sometimes overlooked on the hungry stroll to the nearest takeaway.

Monir and I both grew up in Glasgow, so the sense of place has been shared in similar and different ways. These high streets, trains and buses, dialects, tenements, housing estates, parks, cinemas and shops have been the backdrop of our youth – and, of course, so has food.

What we both took for granted was that kids from all sorts of backgrounds grew up around each other. Looking back, I realise this was great. People you share ideas and connections with come in all shapes and sizes, colours and creeds. Without that melting pot an outsider can feel much more alone, but with it, we can all learn from each other.

Glasgow has never been as multicultural as London or New York, but it’s very much a city with a long history of hard-working migrants. You don’t have to look very far back in the vast majority of Glaswegian family trees to find ancestry from somewhere further north, south, east or west, even if it was just the other side of few lochs.

What many of us, whatever our background, agree on is that life would have been more boring without a wide

variety of friends and neighbours, and a lot less tasty without curry.

Over the years, Mother India has received plaudits from around the world. Monir’s story shows how a talented chef from humble beginnings in a Scottish city, with an innate understanding of Punjabi food, can produce recipes of world-class excellence and startling originality. What makes Monir special is his very personal vision, his understanding of produce, balance and flavour.

When Monir and I first sat down and talked about a book on Mother India, one of the things we wanted it to do was reflect on how Indian restaurants fit into our cities. And above all, we wanted the recipes to reflect Monir’s talent in drawing from the roots of the ancient art of Punjabi home cooking with his own extraordinary twist. ●

Eat with MotherMartin Gray introduces recipes by Monir Mohammed,

the man behind Glasgow’s beloved Mother India

FOODIES FOCUS MOTHER INDIA

Mother India at Home: Recipes, Pictures, Stories by Monir Mohammed is published by Preface Publishing, hardback £25.00. Photography by Martin Gray.

24 foodies

024_029_FFMotherIndia_0215.indd 24 28/01/2015 10:36

CHILLI GARLIC CHICKEN This is one of the most popular dishes in Mother India, where we usually serve it with chapatis and basmati rice

Serves 4

700g chicken, boned, skin off and cut into 2.5 cm pieces2 tbsp sunflower oil 20g butler2 small onions, finely chopped2 cloves of garlic, chopped20g fresh ginger, chopped2 green chillies, finely diced1 tsp cumin seed 4 cloves, slightly crushed 1 black cardamom pod1 small cinnamon stick½ x 400g tin of chopped tomatoes

1 tsp salt½ tsp ground turmeric½ tsp red chilli powder Handful of fresh corianderPinch of grated nutmeg

For the marinade1 tbsp mustard oil or extra virgin olive oil1 tbsp vinegar1 tbsp garlic pickle 1 tsp salt2 green chillies, finely chopped ½ tsp cracked back pepper

● Put all the marinade ingredients into a bowl and mix well. Add the chicken pieces and make sure they are completely coated. Cover and leave in the fridge for at least a couple of hours, and preferably overnight.● Heat the oil and butter in a large pan. Once hot, add the onions and cook gently for a few minutes, then add the garlic, ginger and green chillies. Cook for a further 3 minutes, then add the cumin, cloves, black cardamom and cinnamon stick and let the spices simmer way for a few minutes.● Add the tinned tomatoes, salt, turmeric and chilli powder. Stir well, let everything cook for 5-10 minutes, then add the marinated chicken, Mix well and cook for about 5 minutes, or until the chicken is cooked through, then add the coriander and a pinch of freshly grated nutmeg. Cover with a lid, simmer for 1 minute, then serve.


26_FF62_real_foods_nomas_0215.indd 12 27/01/2015 19:25

SCALLOPS WITH CAULIFLOWER

Serves 4 ● Heat the oil in a medium pan and add the onion. Cook gently for 5 minutes, until translucent and soft, then add the garlic, ginger and green chillies. Keep cooking over a low-medium heat for a further few minutes, then add the cumin seed, fennel seeds and cloves. Simmer, stirring, for a few minutes, then add the potato and cauliflower along with the butter. Add a little water if necessary to make sure your cauliflower cooks properly. Cover with a lid and cook for a final 15 minutes, or until the potato and cauliflower are cooked through, adding a little water if the sauce starts to stick to the bottom of the pan.● Meanwhile heat the olive oil in a separate pan. When it sizzles add the scallops one at a time, searing them for 30 seconds on one side and 20 seconds on the other. Pop the scallops into the pan of cauliflower and tomato sauce and serve immediately with roti and flatbread.

For the cauliflower 25ml sunflower oil or light olive oil 1 medium onion, finely chopped4 cloves of garlic, finely chopped or crushed 1 small knob fresh ginger2 green chillies, finely chopped ½ tbsp roasted cumin seed½ tsp roasted fennel seed 2 cloves2 green cardamom pods

2 ripe tomatoes, skins removed and chopped½ tsp sea salt¼ tsp red chilli powder ½ tsp ground turmeric1 medium new potato, parboiled1 medium cauliflower, broken into florets1 tbsp butter

For the scallops1 tbsp olive oil12-16 plump scallops, out of the shell and coral removed

MOTHER INDIA FOODIES

foodies 27


28_FF62_Bistro_moderne_0215.indd 12 28/01/2015 20:14

SPICED CULLEN SKINK

Serves 4 ● Put the fish, bay leaves, mace and parsley stalks into a very large pan. Pour over the milk and bring to a simmer, then leave the fish to poach in the simmering milk for 8-10 minutes. Remove the fish carefully which a slotted spoon and set aside to cool.● Once cool, remove the skin and discard, then flake the fish. Strain the milk through a sieve into a bowl or another pan, and reserve for later.● Melt the butter in a frying pan over a medium heat and add the onions. Cook gently for 5-8 minutes, being careful not to let the onions brown, then add the garlic, chilli, cumin seed, fenugreek seeds and salt. Cook for 5 minutes more, then add the milk you poached the fish in, plus the cream and chicken stock. Bring to a simmer; cook for about 5 minutes, then check the potatoes – they should be soft and cooked through.● Add the flaked fish, parsley leaves and black pepper and simmer for a minute. Serve immediately, topped with croutons and chives.

500g smoked haddock (non-dyed is best) and Arbroath smokies (optional) (if using both, use 250g of each) 2 bay leaves1 blade of maceHandful of flat-leaf parsley, leaves and stalks 500ml milk 30g butter2 small onions, diced 2 cloves of garlic, crushed 1 green chilli, finely chopped1 tsp roasted cumin seeds

½ tsp roastedfenugreek seed¾ tsp salt2 medium new potatoes, diced and parboiled 2 tbsp double cream400ml chicken stock (you can use vegetable stock if you want)½ tsp cracked black pepper2 handfuls croutons1 tbsp chopped fresh chives

MOTHER INDIA FOODIES

foodies 29


30_FF62_Greenway_0215.indd 12 28/01/2015 20:16

foodies 31

The new ScotchScotland is giving London and Plymouth

a run for their money when it comes to gin

EDINBURGH GINEdinburgh Gin Distillery, 1a Rutland Street, Edinburgh EH1 2ADedinburghgin distillery.co.uk

Established in 2010 as part of the award-winning Spencerfield Spirit Company, the Edinburgh Gin Distillery is a strong contender in the bustling hand-crafted spirits scene. Nestled beneath the Rutland Hotel in Edinburgh, it houses two custom-made stills, Flora and

its enlivening and aromatic recipe using the finest ingredients. The premium handcrafted traditional gin is distilled seven times in a state-of-the-art copper still named Annie and left to rest for at least two weeks to maximise its delicious flavour.

PICKERING’SSummerhall Distillery Limited, 1 Sumerhall, Edinburgh EH9 1PLwww.pickeringsgin.comBased at the heart of creative hub and arts

venue Summerhall, the Sumerhall Distillery was a pioneer in bringing artisan distilling back to the city. The 500 litre still affectionately known as Gert produces batches of hand-crafted, beautifully balanced and marvellously mixed Pickering’s Gin. The delicious spirit is uniquely available on tap, piped directly from the distillery to the adjacent Royal Dick Bar.

NB GINwww.nbgin.comProduced by husband-and-wife team Steve and Viv Muir in their own micro-distillery in North Berwick,

award winning NB Gin is reassuringly classic but contemporary in character. It’s stilled, blended and bottled by hand in North Berwick in very small batches for best results. The overwhelming demand since its launch in 2013 proves just how popular and delicious it is. ●

Caledonia, and offers visitors the opportunity to learn about gin making in their impressive distilling facilities as well as the chance to produce and bottle their own gin.

MAKAR GIN The Glasgow Distillery Company, 234 W. George St, Glasgow G2 4QYwww.glasgow distillery.com

Makar Gin is Glasgow’s first home-produced gin, which prides itself on

GIN FOODIES FOCUS

031_FFGin_0215.indd 31 28/01/2015 10:26

CLEANLIVING

Model and blogger Ella Woodward transformed her life by embracing a vegan, gluten-free lifestyle

MEET THE CHEFS ELLA WOODWARD

32 foodies

I started a wholefoods, plant-based diet overnight, giving up all meat, dairy, sugar, gluten, anything

processed and all chemicals and additives. It was a really difficult change for someone who had never eaten fruit or vegetables before, let alone quinoa, buckwheat and chia seeds! I’ll never forget the looks on my family’s faces when I told them I was becoming a gluten-free vegan –I don’t think I’ve ever seen people so surprised and confused. I’m not sure they believed I’d last a day but I was very determined to really give it a try. The only problem was I didn’t have a clue what to eat, and I also didn’t know how to cook.

I could boil pasta and scramble a couple of eggs but that was really about it. Nonetheless I really wanted to try this new way of life, so for the next three months or so I literally ate the same thing every day. Breakfast was banana and blueberry porridge, with the fruit added in right at the beginning to ensure it fully disintegrated (little did I know that this method actually gives more favour). Lunch was buckwheat toast with mashed avocado and roasted tomatoes: totally delicious but a little repetitive every day. And dinner was brown rice pasta with some form of veggie sauce.

As you can imagine, I was suffering from some serious food envy as everyone around me tucked into a

fantastic array of different foods and I continued with the same meals day after day. Yet something amazing was happening: I was starting to feel better! It really inspired me to get more into what I was doing and that’s where my blog, Deliciously Ella, came in. I thought that if I kept a blog and promised myself that I’d try three new recipes each week, then I would start really loving this new way of cooking, which is exactly what happened.

I had some funny reactions from people when I told them I was starting a food blog, mostly with people saying ‘But you don’t cook’ –which up until that point was absolutely true. In fact, the first time I offered to cook for my boyfriend he even had dinner before coming over. So I decided to keep the blog private but promised after twenty posts that I’d show it to a couple of friends, and it just grew from there. As my readership increased, so did my knowledge and my confidence in cooking, and 18 months later the blog had had over five million hits, which was quite a surreal feeling. Readers even started to get in touch to tell me how my recipes had changed their life, which was incredibly inspiring.

The decision to change my diet was the best thing I’ve ever done. It’s been quite a journey and I’ve learnt so much. I know how daunting healthy food can be and I wanted to make it easy for you. ●

032_039_FFDeliciously Ella_0215.indd 32 28/01/2015 09:47


FOODIES ELLA WOODWARD

34 foodies

WARM WINTER SALADThis salad was one of the first recipes I created for my new book, and I’ve been coming back to it time and time again ever since. I just love the mix of flavours and textures here, from the wilted spinach and roasted aubergine to the crunchy pine nuts, sweet sun-dried tomatoes and creamy tahini sauce. It’s a pretty filling dish, but if you’re feeling really hungry, then try serving it with some brown rice or quinoa with a little lemon drizzled over. It’s one of my favourite meals to make for friends when I’m after an easy kitchen supper, and it’s always such a winner

Serves 44 small aubergines (600g)Olive oil1 tbsp dried mixed herbs (I love herbes de Provence)2 bags of spinach (about 500g)4 tbsp tahiniJuice of 1 lime2 mugs sun-dried tomatoes (360g)1 mug pine nuts (100g)Salt and pepper

● Preheat the oven to 200°C.● Slice the aubergines into thin strips about 7.5mm thick.● Place the strips on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper.● Bake for 20 minutes.● About 5 minutes before the aubergines finish, place the spinach into a large frying pan with a little olive oil, salt and pepper and allow it to wilt. Once it’s wilted, add the tahini, lime juice and sun-dried tomatoes.● In a separate pan, toast the pine nuts for a minute or two, being sure not to let them burn – they don’t need any oil to cook as they contain enough of their own oil.● Add the aubergine and pine nuts to the spinach pan and mix well before serving.

Deliciously Ella by Ella Woodward published Yellow Kite, £20

TOP TIPWatch out for the

ingredients of sun-dried

tomatoes – they can often

contain lots of sugars

and preservatives



SWEET POTATO BROWNIESThese brownies have consistently been the most popular recipe on my blog. They’ve had more than double the amount of hits than the next most popular recipe and I’ve seen thousands of my readers’ photographs of them on Instagram! There’s a good reason for all this love, though – the brownies are divine. I know it sounds strange to put vegetables into sweet dishes, but sweet potatoes taste more like dessert anyway and they create the gooiest consistency!

Makes 10–12 brownies

2 medium-large sweet potatoes (600g)14 Medjool dates, pitted80g ground almonds½ mug buckwheat or brown rice flour (100g)4 tbsp raw cacao powder3 tbsp maple syrupPinch of salt

● Preheat the oven to 180°C.● Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.● Once they are perfectly soft and beginning to fall apart, remove them and add them to a food processor with the pitted dates. Blend until a smooth, creamy mix forms.● Put the remaining ingredients into a bowl, before mixing in the sweet potato and date combination. Stir well.● Place the mix into a lined baking dish and cook for about 20-30 minutes, until you can pierce the brownie cake with a fork and bring it out dry.● Remove the tray and allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together!


36 foodies

TOP TIPIf you don’t have any raw

cacao powder, then use

conventional cocoa powder,

but you’ll need to at least

double the quantity.



KEY LIME PIEThis pie is one of the more adventurous recipes in the book and I’m sure that as you look at the ingredients list, you’ll be questioning whether or not it really does taste good, so you’re going to have to trust me that it does taste wonderful. The avocado and coconut milk together make the dessert insanely creamy, while the lime gives it a fantastically fresh flavour and the maple syrup adds some delicious sweetness. Don’t worry, you can’t taste the avocado in it at all!

Serves 10–12

For the base2 mugs almonds (400g)30 Medjool dates (600g),pitted2 tbsp coconut oil

For the middle5 very ripe avocadosjuice of 3 limes (30ml)¾ mug maple syrup (225ml)4 tbsp coconut milk (I take the spoonfuls from the solid part of the milk in the tin, not the liquid part)1 more lime, to grate

● Start by making the base. Place the almonds into a food processor and blend for a minute or so until they break down into pieces (not as smooth as a flour, though).● Add the dates to the food processor with the coconut oil and blend again, until the dates have all been crushed and the mix is sticky.● Use a spatula to press the almond and date mix firmly into a 20-25cm cake tin – the base should be about 2-3cm thick and very compact. Leave the base to one side while you make the middle.● Scoop the flesh out of the avocados, discarding the stones, and place all the flesh into your food processor.● Add in the lime juice, maple syrup and coconut milk and blend until the mix is totally smooth and creamy.● Pour the mix onto the base and place the cake tin in the freezer to set for about an hour and a half – you want it to be firm but not frozen.● Once you’re ready to serve, grate the zest of the remaining lime over the top of the pie.


38 foodies

TOP TIPMake sure that the flesh

of your avocados is really

green. If they have brown

spots in them, your pie

will look less vibrant



FOODIES VENICE

40 foodies

Sink intoVenice

Venice is known for its light, fresh dishes, says Katie Caldesi, but there’s more to the city than meets the eye

GIANCARLO and I have been lost in Venice many times but we never care, because it is one of

the most dazzlingly beautiful places in the world to lose yourself in. Each time we leave the city, aboard the waterbus to the airport, I have tears of sadness in my eyes. Giancarlo says that Venice is like a painting or a dream that never fades.

Much of the food served in Venice is simple. Really simple. For example, very fresh fi sh and shellfi sh are cooked quickly and served with no more than a drizzle of delicious oil and a squeeze of lemon.

We love the simplicity, but what dramatic contrast, we thought, to the exotic, sensual spice-fi lled cooking that was once served; when the more lavishly your dishes were fi lled with pepper, cloves, nutmeg and saffron, the better. Spices were bling. Whatever happened to those splendid dishes of the past, we wondered? And so Giancarlo and I covered miles and miles of Venice’s tiny alleyways, eating, talking, sampling and researching, in order to get to the heart of true Venetian cooking, steeped in the spicy, eclectic past of this city.

During the period between Christmas and carnevale, Venice is much less crowded so it is a good time to get around easily. However quite a few

restaurants are closed during this time so if there is somewhere you really want to visit do check fi rst that they will be open.

And take comfortable shoes: Venice is for walking and talking, as well as eating! Occasionally in winter the weather level in the lagoon rises and fl oods the lower levels of Venice. It is called acqua alta, meaning high water and a few hours before the tide comes in an alarm goes off. It is a scary sound that echoes around the streets, often in the middle of the night. You have to count the alarms after the fi rst sounds: each one represents ten centimetres of fl ood water so you know if you need waterproof shoes, wellies or full-on waders. ●

040_045_FFVenice_0215.indd 40 28/01/2015 10:00

FRITTATA SEMPLICE – BASIC FRITTATAThis is our standard recipe. For other flavours, add large handfuls of chopped herbs, marinated artichokes, cooked asparagus, cooked broccoli or roasted peppers to the cooked onion. Be generous with the flavourings and seasoning. Use a small non-stick frying pan and don’t stint on the oil

Serves 2 for lunch or 8 as cicchetti3 tbsp extra-virgin olive oil,plus more to serve1 medium onion, or 1 handfulof spring onions, finely chopped4 eggs30 g Parmesan, finely gratedSalt and freshly ground black pepper

● In a small, non-stick frying pan heat the oil and fry the onions gently until soft. Beat the eggs in a bowl with the Parmesan and season. Pour into the pan and cook for 2 minutes on a low heat. Use a heatproof spatula to make holes in the frittata to allow the runny egg to get to the pan.● Continue to cook and when most of the egg is set put a large plate over the pan, and bravely and decisively flip it over so the frittata comes out of the pan and on to the plate. Now slide the frittata back into the pan to cook the other side for 2 more minutes. It should be slightly soft inside and lightly browned outside. Slide the frittata on to a warm plate. Serve drizzled with a good olive oil, a fresh grating of Parmesan and a scatter of black pepper.

040_045_FFVenice_0215.indd 41 28/01/2015 10:00

FOODIES VENICE

42 foodies

ZUPPA DI PESCE DI ADA CON ZAFFERANOADA’S FISH SOUP WITH SAFFRONAda Catto was head chef at the restaurant known locally as Alla Vedova, ‘The Widow’s Place’, for 30 years. Married to a Venetian gondolier, there is nothing she doesn’t know about Venetian food. Ada’s advice for fish soup is to choose what is fresh in the market and fished sustainably. She uses a mixture of monkfish, gurnard, shrimp, baby octopus, prawns, clams and mussels. Discard any broken shells and shellfish that remain open before cooking

Serves 6

6 tbsp extra-virgin olive oil1 small onion, finely chopped1 small carrot, finely chopped1 celery stalk, finely chopped2 garlic cloves, left whole andlightly crushed½ red chilli, finely chopped2 tbsp tomato puréeFreshly ground black pepper12 medium prawns, shells on24 clams or mussels50 ml white wine1 litre fish stock½ tsp saffron strands1 kg firm white fish, cleaned and chopped into bite-size piecesSalt, to tasteCrusty white bread or sourdough,thickly sliced and toasted to serve

● In a large saucepan with a lid, heat the oil over a low heat and fry the onion, carrot, celery, garlic and chilli (add more or less to suit your taste) for around 15 minutes until softened. Add the tomato purée, a good pinch of pepper, the shellfish and wine and fry for 2–3 minutes, lid on, until the clams have opened. Discard any clams that remain closed. ● Pour in the stock and saffron, increase the heat and bring to the boil. Add the fish and cook for 4–5 minutes, gently shaking the pan every now and again, until the fish is cooked through. Season with salt if necessary.● Serve in bowls with bread.

Venice: Recipes Lost and Found by Katie and Giancarlo Caldessi is published by Hardie Grant Books, hardback £25.00.

040_045_FFVenice_0215.indd 42 28/01/2015 10:00

040_045_FFVenice_0215.indd 43 28/01/2015 10:00

FOODIES VENICE

44 foodies

RISOTTO ALLA SBIRRAGLIA - COP’S CHICKEN RISOTTOThis rich chicken risotto has become a family favourite; it’s packed with flavour, inexpensive, and fills up hungry teenagers and fussy adults alike. I love to think that this recipe has been doing just that for a few hundred years, feeding Venetian families who named it risotto alla sbirraglia after the military police called the sbirri. No one really knows why, it could be that policemen were known to pinch a chicken or two on their nightly rounds. Some recipes for this dish contain beef so I have suggested using beef stock, which enriches it further without the cost

Serves 6–8For the soffritto2 celery stalks1 large white onion2 medium carrots

8 tbsp extra-virgin olive oil2 garlic cloves, lightly crushed1 sprig rosemary6 slices pancetta, cut into small dice1 whole medium chicken, jointed4 tbsp sunflower oil100 ml white wine300 g carnaroli or other risotto rice1–1.2 litres beef, chicken or vegetable stock50 g Parmesan, finely grated30 g salted butter

● Prepare the soffritto by peeling and finely chopping the vegetables. Fry the mixture in the olive oil over a low heat with the garlic, rosemary and pancetta in a large heavy-based pan for around 10 minutes or until the vegetables are soft.● Season the chicken, and in another pan, fry it on all sides in the sunflower oil until the skin is crisp and golden brown. Transfer the chicken into the softened soffritto.● Discard the sunflower oil. Add the wine to the chicken and allow it to evaporate for 2 minutes then pour in 1 litre of the stock. Bring to the boil and cook, covered, for 10 minutes.● Pour in the rice and stir through. Continue to cook stirring and moving the chicken and rice around the pan every now and again. As the stock is absorbed add more as necessary to loosen it. It should be a flowing, creamy consistency. This will take around 25–30 minutes.● As soon as the rice and chicken are both cooked take the pan off the heat. Mix in the Parmesan and butter.● Remove from the heat and let it stand, covered, for a few minutes. Serve in warm bowls.

040_045_FFVenice_0215.indd 44 28/01/2015 10:00

040_045_FFVenice_0215.indd 45 28/01/2015 10:01

46_FF62_Isle_of_mull_0215.indd 12 28/01/2015 20:23

SPRING GETAWAYS FOODIES FOCUS

Make a break for it

Celebrate the end of winter atthese luxurious getaway spots

ACKERGILL TOWERAckergill KW1 4RGwww.celticcastles.comEscape to the world famous Ackergill Tower for the ultimate Scottish adventure, and experience their exciting Highland Adventure Package, available on selected dates throughout the spring. The package includes a three night stay in one of the Tower’s beautifully classic rooms, traditional Scottish breakfast each morning, and a great array of outdoor activities such as fly fishing in the loch, a beach bonfire with whisky and marshmallows or clay pigeon shooting, all for £375 per person. It’s the perfect spring adventure!

CRINGLETIE HOUSE HOTELEdinburgh Road, Peebles EH45 8PLwww.cringletie.comFoodies will be delighted with Cringletie’s Tasty Spring package as it will take them on a truly tantalising experience for their taste buds. Choose fom a one-, two- or three-night stay in one of its traditionally decorated rooms and prepare to try superb food which highlights the great quality of local produce. Additionally, your food will be matched with your preferred choice of drinks through a bespoke process, whether you like wine, beer, spirits or a cocktail. It’s the perfect way to watch nature bloom while you indulge in a deliciously tasty experience.

047_048_FFSpring Breaks_0115.indd 47 28/01/2015 10:04

GLENEAGLES Auchterader, Perthshire PH3 1NFwww.gleneagles.comThe luxurious Gleneagles’ Spring Easter Holiday package is ideal for a weekend of family fun full of traditional festive activities spread across the stunning 850-acre estate. With classics such as the bonnet parade, a very exciting Easter egg hunt and a much anticipated appearance from the Easter Bunny, the events will delight children and adults alike as they explore the beautiful estate and take part in the fun activities. Contact the hotel for more details on the package.

ARDANAISEIGKilchrenan by Taynuilt, Argyll PA35 1HEwww.ardanaiseig.comSituated just a stone’s throw from the banks of Loch Awe and with a stunning mountain backdrop, the award winning Ardenaiseig hotel’s Springtastic offer gives the season a warm welcome. Wake up in the Double Garden View bedroom and watch nature come to life after a deep winter sleep while you enjoy a luxury spring picnic which includes a bottle of Prosecco on ice, for £149.

ISLE OF ERISKA HOTELBenderloch, Argylll PA37 1SDwww.eriska-hotel.co.ukAdd a touch of romance to your spring break with award winning Isle of Eriska’s Three-Night Romance package. The package includes three nights with bed and breakfast

in one of the stunning bedrooms, delicious afternoon tea, two luxurious spa treatments per person and a bottle of House Champaign, all for £770 per couple.

POOL HOUSEPoolewe Achnasheen, Wester Ross IV22 2LDwww.pool-house.co.ukExplore the last great wilderness of Europe that is the Highlands with a stay at the award winning Pool House Hotel, the ideal spot for a spring rendezvous. With a roaring fi re to keep you warm and the sound of waves through the windows, you’ll fall in love with the enchanting atmosphere. From beachcombing along the seashore, to stargazing and perhaps catching a glimpse of the Northern Lights, to enjoying superb food sourced locally, a visit to Pool House has everything you need for a truly restorative spring break.

TRUMP TURNBERRYTurnberry, Ayrshire KA26 9LTwww.turnberryresort.co.ukIf you’re looking for a family fun-packed Easter Break, the Trump Turnberry Luxury Resort ticks all the boxes. Fom £150 per room, per night, plus 50% off a second room for children and free dining when eating with their parents, you will enjoy a great range of outdoor activities.

AIRDS HOTELPort Appin, Argyll PA38 4DFwww.airds-hotel.comPut winter behind you with a well earned spring break surrounded by Argyll’s stunning landscape at the widely acclaimed Airds Hotel. Enjoy a three-night stay and watch the spectacular gardens bloom or take part in the great range of outdoor sporting activities on offi ce. The package includes dinner and a full Scottish breakfast and prices begin at £428. ●

Pool House has everything you need for a truly restorative spring break.

Above: Isle of Eriska; below: Ardanaiseig

047_048_FFSpring Breaks_0115.indd 48 27/01/2015 16:45

49_FF62_Archerfeild_0215.indd 10 27/01/2015 19:54

Jings, crivens, help Maw bake

The original domestic goddess, Maw Broonhas been feeding her unruly family since 1936

MEET THE CHEFS MAW BROON

50 foodies

Bake with Maw Broon is published by Black & White, £14.99

FOR AS long as I can remember, I’ve been baking. I’ve made scrumptious cakes, braw biscuits and perfect pastry for mah hungry family for years and am always up tae mah

elbows in flour or stirring bubbling pots o’ homemade jam, but it a’ started when I used tae help mah ain maw when ah was a wee lassie.

I would help tae weigh oot ingredients, stir in mixture (and lick the spoon when she wisnae lookin’!) and then pour it intae a cake tin. It was hard tae fathom that the gloopy-lookin’ mix would turn intae a cake, but one o’ mah first memories is waitin’ by the oven for it tae be ready and no bein’ able tae believe mah eyes when mah maw opened the door, reached in wi’ her ove gloves and took oot a magnificient cake, perfectly risen and golden-brown on top. And the wonderful smell of freshly baked cake … well, that stays special every time, no matter how old ye are!

It’s because I loved baking wi’ mah mother so much that I’ve tried tae pass on mah love o’ baking tae mah ain family. Tae me, baking is a’ aboot family. It can bring ye a’ together, ye can make something fine for special occasions, gie your loved ones a treat, and even bring harmony tae the household: a braw cake never fails tae put a stop tae an argument –if only because a’body’s got their mouths full and cannae speak!

I thought it was high time I spread that joy wi’ other people and shared mah baking secrets and favourite recipes at last, so that’s why I decided to write Bake with Maw Broon. ●

050_053_FFMaw Broon_0215.indd 50 27/01/2015 16:42

CUPCAKES IN A JARThis is a lovely way tae turn your cupcakes intae a wonderful, eye-catching present for someone ye love. Oor Maggie is a right one for watching her figure, but even she couldnae resist these bonny cupcakes! And if you’re a dainty soul, ye dinnae even have tae get your hands dirty: just eat them oot the jar wi’ a spoon. A real treat for a relaxing afternoon.

Clear jam jars with a lid (1 jar per 2 cupcakes used)Piping bag with star nozzle RibbonGift TagSpoon2 cupcakes per jarButtercream

● Divide each cupcake in two.● Place one layer of cupcake intae the bottom of the jar.● Spoon on jam of your choice.● Pipe a swirl of buttercream.● Place a layer of cupcake.● Repeat layering until ye reach the top of the jar.

050_053_FFMaw Broon_0215.indd 51 27/01/2015 16:42

CHEESE TWISTSThe combination o’ flaky, buttery pastry and sharp, tangy cheese makes mah cheese twists a finger-lickin’ crunchy delight. Using different cheeses adds a bit o’ variety –try your own mixes!

Baking trayBaking paperMeasuring jugPastry brush

1 medium egg1 tbsp waterGood quality ready made flaky pastry250g Parmesan and mozzarella cheese, grated and mixed1 medium egg, beaten

● Preheat the non-fan oven tae 200ºC.● Line a baking tray with baking paper.● Whisk egg and water together in a measuring jug.● Roll oot pastry intae a square shape tae 3mm thick. Brush surface of pastry wi’ the egg wash.● Sprinkle half the cheese on half of the pastry and fold over. Seal edges gently with a pinch.● Brush the top of your pastry wi’ egg wash and cover with remaining cheese.● Cut into narrow strips.● Twist strips intae spirals and place on baking tray.● Bake in the centre of the oven for 10 minutes or until golden-brown .

050_053_FFMaw Broon_0215.indd 52 27/01/2015 16:42

TABLETNow, they’ll tell ye that sugary, buttery tablet isnae guid for ye, but I always say that a little bit o’ whit ye fancy does ye guid! (Not too much, mind!) Mah tablet always used tae go missin’ shortly after it was ready, but then I found Grandpaw’s secret stash in his drawer when I was puttin’ his hankies awa’ –whit a cheek! So it’s back tae peppermints for him!

Swiss roll tray or baking tray with high edgesLarge heavy-bottomed saucepan Trivet or tea towelElectric mixer (optional)

115g unsalted butter1 kg granulated sugar130ml full fat milk397g tin of condensed milk 1 tsp vanilla extract

● Grease and line the Swiss roll tray.● In a large heavey-bottomed saucepan add the butter, sugar and full fat milk and melt on the lowest heat setting.● Simmer for approximately 1 hour or until the mixture has reached a rolling boil and plenty of bubbles are forming.● Add the condensed milk and simmer until bubbles reform.● Remove pan from the heat and place on a trivet or tea towel.● Add vanilla and beat the mixture wi’ a wooden spoon for around 20 minutes or wi’ a wooden spoon for around 20 minutes or wi’ an electric mixer for around 5 minutes.● Once the mixture has cooled considerably it will become very thick. Pour the mixture intae prepared tray and leave tae set completely. ● Cut intae squares.

050_053_FFMaw Broon_0215.indd 53 27/01/2015 16:43

54_FF62_khublai_0215.indd 10 27/01/2015 19:59

COOK SCHOOLS NEWS FOODIES FOCUS

foodies 55

THE COOK SCHOOL SCOTLANDMoorfi eld Roundabout, Kilmarnock, Ayrshire KA2 0FEwww.cookschool.orgFebruary is an exciting month for those looking for a fun and instructive cooking experience. The Cook School’s calendar is bursting with a great array of classes. From Pastry and Pies Day on the 8th to Simple Suppers Demo and Dine on the 18th, there’s surely something to suit every palate and skill level.

LOTHIAN WINE SCHOOLJury’s Inn, 43 Jeffrey Street, Edinburgh EH1 1DHwww.lothianwineschool.comIf you love wine and want to learn more about it, the Lothian Wine School has a wide range of courses on offer to take you on a fun and delicious journey. Choose from the Scottish Food and Matching Evening on the 12th, the Chocolate and Wine Matching Evening on the 20th, the Bordeaux and SW France, a two hour tasting celebration, on the 26th, or for those who really want to get to grips with the subject, the 8 week ‘World of Wine’ course starting on the 26th.

NICK NAIRN COOK SCHOOLPort of Menteith, Stirling FK8 3JZnicknairncookschool.comAcclaimed chef Nick Nairn has been working hard

over the holidays to bring aspiring home cooks some exciting new classes to help you become a master chef. February is packed with delicious courses such as the Sublime Handmade Chocolates on the 4th, the 3-hour perfect pastry masterclass on the 11th or the the Classic Italian experience on the 27th.

COULSTON COOKERY SCHOOL Colstoun House, Nr. HaddingtonEast Lothian EH41 4PAcoulstoncookeryschool.co.ukWith its very own walled garden, organic farm and full accommodation, the Coulston Cookery School resembles more of a beautiful foodie resort than a school. Its green and sustainable approach is present in every one of its great courses and the warm and welcome atmosphere will make you feel at ease in the kitchen. Join Coulston for their day-long cookery course on the 28th and learn how to prepare Smart Kitchen Suppers in advance, so you’ll always have a delicious meal at hand. ●

of a beautiful foodie resort than a school. Its green and sustainable approach is present in every one of its great courses and the warm and welcome atmosphere will make you feel at ease in the kitchen. Join Coulston for their day-long cookery course on the 28th and learn how to prepare Smart Kitchen Suppers in advance, so you’ll always have a delicious meal at hand.

055_FFCookschools_0215.indd 55 27/01/2015 16:38

56 foodies

056_057_FFInteriors_0215.indd 56 27/01/2015 16:40

Go all out with retro pieces to make your kitchen shine

Kitsch in syncV INTAGE OBJECTS come from

many places. Some may be inherited, others given as gifts,

or, for the ardent collector, it may be a question of sifting through on-line sale sites, auction houses, second-hand shops, car boot and garage sales. Sourcing and collecting kitchenalia can become addictive; you will find yourself constantly on the look-out.

These things may be old, but they are still useful, with a patina of age and a familiarity that makes them special. They are objects that have survived because they perform the function for which they were made and have withstood the test of time, sometimes in the hands of several generations. They should be celebrated. ●

From Kitchenalia by Vinny Lee, Aurum Press Ltd, £30

Look out for pieces that are still in good working order, and you’ll be surprised how often you use those mechanical kitchen scales or hand whisks

foodies 57

KITCHEN DESIGN FOODIES FOCUS

056_057_FFInteriors_0215.indd 57 27/01/2015 16:41

58_FF62_Gleneagles_0215.indd 10 27/01/2015 20:03

FOODIES SPA

foodies 59

THE CARNOUSTIE GOLF HOTEL, The Links, Carnoustie, Angus DD7 7JEwww.bespokehotels.comSoothe away the strains of January at the Carnoustie Golf Hotel with a visit to their luxe spa. Grab a friend or treat yourself to a double bill of relaxation with this month’s two massages for the price of one offer, which includes a sixty-minute full body massage, a thirty-minute back, neck and shoulders and a thirty-minute hot stone massage.

ISLE OF MULL HOTEL & SPACraignure, Isle of Mull PA65 6BBwww.crerarhotels.comHome of the Rasul mud room, an ancient Egyptian bathing ritual that involves formulated clay being applied to your body, this spa is ideal if you are after an exotic experience. It’s the only spa in the West of Scotland to offer this treatment.

THAINSTONE HOUSEInverurie, Aberdeenshire AB51 5NTwww.crerarhotels.comTreat yourself to an exhilarating experience at the spa facilities of the historic Thainstone House: great water facilities, two therapy rooms, a relaxation room and a breathtaking tranquillity garden. Enjoy a glass of fi zz or afternoon tea after your spa to top it off.

LOCH FYNE HOTEL & SPAInveraray, Argyll PA32 8XTwww.crerarhotels.comPay a visit to this four-star hotel’s luxurious spa. The welcoming and tranquil atmosphere will ease you into a relaxed state as you unwind using the leisure club, including an outdoor Canadian hot tub, and pick from their extensive treatment list.

FAIRMONT ST ANDREWSSt Andrews, KY16 8PNwww.standrewsbay.comNestled atop a Scottish cliff, inspired by land and sea, and infused with Celtic lore, the Spa

at Fairmont St Andrews is the perfect spot for a truly pampering experience. The spa features twelve treatment rooms and state-of-the-art facilities.

In February, treat your skin to an Aroma Radiance Lift Facial for £95 and witness its nourishing and rejuvenating magic work on your complexion.

059_FFSpa_0215.indd 59 27/01/2015 16:38

60_FF62_Tomatin_0215.indd 10 28/01/2015 20:26

Smash hitsThe mixologists at Edinburgh’s Treacle

share their freshest cocktail ideas

BEETROOT SMASHBeetroot is a great vegetable – in fact all dark purple or red vegetables are a source of anti-oxidants andphytonutrients. Beet juice helps stamina – great for those just starting back at the gym

● Roughly dice half the beetroot and smash with a wooden muddler in the bottom of a cocktail shaker.● Add the Jack Daniels, lemon juice, apple juice, sugar syrup and egg white to the beetroot.● Shake quickly without ice. Add ice and shake hard.● Double strain the cocktail into a tall glass over cubed ice. Garnish with a slice of beetroot and a lemon wedge.

COCKTAILS FOODIES

1 pickled beetroot (use other half for garnish)10ml Crème de cassis25ml Jack Daniels25ml fresh lemon25ml apple juice12.5ml sugar syrup1 egg white

061_063_FFCocktails_0215.indd 61 28/01/2015 10:21

62_FF62_Glasgow_0215.indd 12 28/01/2015 20:35

CUCUMBER & MINT SMASHThe mint helps with bloating and indigestion and has one of the highest antioxidant capacities of any food, the cucumber fl ushes out toxins, whilst the honey is a great energy booster that helps fi ght cold and fl u ausing bacteria.

Handful of mint leavesGrated cucumber12.5ml honey 25ml fresh lemon juice40ml fresh apple juice ● Add the mint and cucumber to a glass – we’ve used a jam jar here. Hold some cucumber back as a garnish. Smash with a wooden muddler.● Add the honey, lemon juice and apple juice.

● Add more crushed ice, churn and top with soda if required.● Garnish with cucumber, mint sprig and straw. If you don’t have crushed ice to hand, used cubed ice (although it won’t be slush) and add a bit more soda. 37.5ml Hendricks Gin and 12.5ml Calvados can be used for an alcoholic alternative. Simply add these in at the fi rst step before smashing.

COCKTAILS FOODIES

BLUEBERRY AND SAGE SHRUBA shrub is a method of preserving fruit with an acid. It’s a fairly versatile process and can be twisted with different fruits, vinegars etc to suit the seasons

Method - The ShrubAdd 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 fi ve or six sage leaves and equal parts (to the sugar) of cider vinegar.Again allow to macerate for one week, then it’s ready to use. 35ml gin (Portobello Road Gin)50ml cider vinegar37.5ml blueberry and sage shrub ● Add the gin, cider vinegar and the shrub to a glass - we’ve used a jam jar here, but any vessel will do.● Half fi ll with crushed ice and mix with a bar spoon until the glass starts to frost.● Fill the rest of the glass with crushed ice.● Garnish with a couple of blueberries and a sage leaf.

061_063_FFCocktails_0215.indd 63 28/01/2015 10:20

64 foodies

SPIT/FIREEDINBURGHFormerly the New Town Bar, Spit/Fire is a new two-fl oor venture from

the team behind the popular Hanging Bat. As with their fi rst bar, craft beers are to the fore but there is also an enticingly wide selection of bourbons on offer. Rotisserie chicken takes the leading role on the menu with dishes like buffalo wings, chicken popcorn and corn dogs playing the supporting roles. Both bars are table service with the full restaurant menu available upstairs and an extensive bar menu downstairs.26b Dublin Street, Edinburgh EH3 6NNTel: 0131 556 5967www.spitfi rebars.com

THE BLACK FOXEDINBURGHBilled as ‘the wildest thing to hit Leith since Hurricane Bawbag’,

this new craft beer bar offers exotic brews, artisan coffee and taste bud-

buzzing cocktails. There are pizzas and burgers but it was the brunch menu that impressed. Persimmon and pomegranate fruit salad? Proof, were any needed, that Leith Walk is changing fast.17 Albert Place, Edinburgh EH7 5HNTel: 0131 553 2268www.blackfoxleith.com

PORTER & RYE GLASGOWMolecular cooking is one of the draws at this new Argyle Street

bar-restaurant which is run by the Lebowski, Finnieston and Crafty Pig crew. Using fancy cooking equipment such as dehydrators and thermomixers, the kitchen delivers dishes like the king scallops with a citrus beetroot tartare; seaweed and scallop roe salt; lemon foam and grapefruit gel. If that sounds too la-di-da then top quality, dry-aged Scotch beef is the house speciality. 1131 Argyle Street, Glasgow G3 8NDTel: 0141 572 1212www.porterandrye.com

VALENTINE’STREATS

Champagne Jacquart Rosé Mosaïc in Gift Box, £38.00 Sainsbury’s or £30.00 TescoSay it with a deliciously elegant, Champagne.Saint-Amour Domaine des Pierres 2013, £12.95 TannersSaint-Amour is the favourite wine of couples, especially created for Valentine’s.The King’s Thorn 2013, £14.99 MajesticDelicately pink and light. Ideal for spring!

What’s New

SPIT/FIREEDINBURGHFormerly the New Town Bar, Spit/Fire is a new two-fl oor venture from

the team behind the popular Hanging

THE BLACK FOXEDINBURGHBilled as ‘the wildest thing to hit Leith since Hurricane Bawbag’,

this new craft beer bar offers exotic

PORTER & RYE GLASGOWMolecular cooking is one of the draws at this new Argyle Street

bar-restaurant which is run by the

TRIED AND TREW RESTAURANTS AND BARSWORDS JONATHAN TREW

CHYPRE CARESSE“Caresse” is a synonym for gentle, delicate, refi ned. And this drink is representative of them all. Based on the botanical notes of gin, this cocktail develops with the elegant aromas of jasmine and the pungent element of lemon. The rich yet subtle perfumes of the Poli Miele round off to this symphonic drink.

30ml Fifty Pound Gin20ml Poli Miele20ml Lemon Cordial40ml Jasmine Perl TeaA few drops of Pomegranate Reduction

● Stir & strain, garnish with lemon twist and serve in a Coupette glass

TOP TIPKaiser Chiefs will begracing the stage at

Edinburgh’s Usher Hall.Grab a craft beer and asmoked hot dog at the

stylish and closeby Haging Bat

064_FFNewBars_0215.indd 64 28/01/2015 10:44

Set Lunch (7 Days)2 courses £6.95

Pre Theatre (7 Days)3 Courses £11.95

65_FF62_Amicus_0215.indd 11 27/01/2015 20:15

FOODIES FOCUS OUT AND ABOUT

66 foodies

Out & about If you want to feature contact [email protected]

2015 NATIONAL FISH & CHIPS AWARDSShetland based Frankie’s Fish & Chips was the star of the night

DAFFY’S GIN LAUNCHDevil’s Advocate saw guests enjoy gin led cocktails at the launch of the new craft gin

066_FFOutandAbout_0215.indd 66 27/01/2015 16:26

67_ff62_Daffys_0215.indd 10 28/01/2015 20:30

68_ff62_Isle_of_Arran_0215.indd 1 27/01/2015 20:13

Documents

February 2015 Foodies Magazine