Home-made Yoghurt, Buttermilk and Crème Fraiche .................................. Page 4

Raspberry Porridge ...................................................................................................... Page 5

Spicy Green Egg Mambo ........................................................................................... Page 5

A Struan Recipe ............................................................................................................. Page 6

Cream of Brussels Sprout Soup .............................................................................. Page 8

Root Soup or Use-Up-Anything Soup .................................................................. Page 8

Orcadian Oatmeal Broth ........................................................................................... Page 9

Spicy Parsnip Soup ....................................................................................................... Page 9

Jerusalem Artichoke Puree for Pizza ................................................................. Page 10

The Best Way to Eat Beetroot ............................................................................... Page11

Potato, Bacon and Kale Bake ................................................................................ Page 12

Winter Salads .............................................................................................................. Page 13

Winter Vegetable Stew with Herby Dumplings ............................................. Page 14

Vegetable Stock ........................................................................................................... Page 15

Mince and Tatties ....................................................................................................... Page 16

Old-time Recipes ........................................................................................................ Page 17

Sue Lawrence’s Beef Pie ........................................................................................... Page 18

Herbs ............................................................................................................................... Page 19

Kingdom of Fife Pie ................................................................................................... Page 20

The Cabbage Patch ........................................................................................... Page 22&23

Bread And Butter Pudding ..................................................................................... Page 24

Lemon Pudding .......................................................................................................... Page 24

Frozen Fruit Pudding ................................................................................................ Page 25

Rice Pudding ................................................................................................................ Page 25

Festive Food .................................................................................................................. Page 26

Rosemary Biscuits ..................................................................................................... Page 26

Mushroom Pate .......................................................................................................... Page 26

Popcorn .......................................................................................................................... Page 27

Hot Apple Punch ........................................................................................................ Page 27

3

‘Place matters’. Or so the saying goes. But in our globalised society the reality is that it doesn’t matter at all. We expect to be able to eat whatever we like, whenever we like it.

We live an existence divorced from the geographical realities of place, but now the forgotten values of seasonality and understanding natural cycles are coming back to us.

This was the thinking behind the Fife Diet, now entering its third year. It was always a regional and bioregional response to climate change, and one that was inspired by thinkers and geographers like Patrick Geddes and Lewis Mumford. In 1923 Mumford wrote: “The re-animation and re-building of regions, as deliberate works of collective art, is the grand task of politics for the opening generation”.

That would seem to be as true today as it was then, particularly given the challenges of climate change, food production, soil management and local economy.

People are often surprised that there’s anything to eat at all in winter. In fact it’s one of our best food seasons, less fresh fruit it’s true, but with storing and freezing that can be remedied.

This booklet contains more traditional Scottish recipes than you’ll find in our other seasonal booklets. Scottish cooking is arguably at its best in the cold - in January you’ll be needing soup not salad. From skirlie to struan, from porridge to party food, enjoy another feast of ideas for local eating.

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Heat the oil in a large frying pan. Add the thinly sliced onion and garlic. Cook until golden. Add the chilli and whatever greens you are using. The amount of time needed for the greens to cook will depend on what you are using – you want them to be wilted and soft. Meanwhile beat the eggs together and add about ¼ of their volume again in milk. Season. Once the greens are cooked pour over the beaten egg mix and gently stir as they set. Add the grated cheese – you don’t need a lot. Once the eggs are cooked serve with toast, bread, rolls or oatcakes.

your usual porridge mixa large handful of frozen raspberries (you can use any mix of berries)1tsp Fife honey or 1-2tsp sugar a little cream to serve (optional)

Make your porridge as usual but with about a cup more water. Add a large handful of frozen berries once the porridge is nearly cooked and keep stirring while the berries begin to melt. Bash out all the lumps for a very smooth consistency. Add a teaspoon of honey or 1 – 2 teaspoons of sugar to the pot. Serve hot and add a tiny splash of cream if you like. Kids love it.

Serves 24 fresh organic eggssome milkolive oil or butter1 onion1 clove garlic

This uses frozen summer berries to brighten up the winter mornings.

Try this quick dish for breakfast or lunch – and make it as spicy as you like. The smoked paprika goes well with the eggs.

chilli powder or smoked paprika, to taste2 large handfuls seasonal greens, washed and finely shredded (eg. leeks, chard, spinach, kale or a mixture)grated cheddar cheesesalt & pepper

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Mix 250ml double cream with 2 dessert spoons buttermilk, and leave out of the fridge until just set - between about 18 and 30 hours depending on the temperature of your kitchen. It will keep well in the fridge for a week or two.

Gently heat whole milk in a heavy saucepan. Do not let it boil! Simmer for about 20 minutes. The longer it simmers, the thicker the yoghurt, but the yield will be less. Let the milk cool until it is hand hot warm, or 32°C/90ºF if you want to use a thermometer. Stir in 1 tbsp of live yoghurt. Pour into a wide mouth flask or ceramic bowl left in a warm place. Leave it for 6-24 hours, then put it in the fridge. Use the last bit of that batch to seed your next batch.

Put 350ml/12fl oz of fresh, whole milk in a jam jar and stir in a good tablespoon of existing buttermilk. Leave to stand for 12 -24 hours, until set and sweet smelling. Store in the fridge, until the last spoonful. Put this in a clean jam jar and start again.

If you like Greek-style creamy yoghurt, you can strain it through a muslin-lined sieve for a couple of hours. If you leave it straining overnight, you have cream cheese. You can use the same technique to turn crème fraiche into mascarpone.

Use to make buttermilk scones, muffins or soak your porridge oats in a spoonful of buttermilk and warm water overnight.

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Tip the dough onto a floured work surface and coat it with flour. Knead by hand for 3-4 minutes, incorporating just enough flour to give a soft, slightly tacky dough.

Let the dough rest for five minutes before giving a final quick knead to strengthen the gluten. Put the dough in a clean, oiled bowl and cover lightly with cling film. Leave it in a warm place to grow to 1½ times its original size (40 – 60 minutes).

Tip the dough onto a lightly floured work surface and knock it back. Shape into an oval loaf or put it into an oiled 10cm x 22cm loaf tin. You can roll the dough in oats or seeds to give it a decorative crust before putting it in the tin.

Leave the loaf to rise to 1½ times its original size (another 40 – 60 minutes). Meanwhile heat the oven to 220 °C/425ºF/Gas7 . If baking without a bread tin, make the oven moist by pouring one cup of hot water into a pan on the bottom of the oven when you put the loaf in to bake.

When the dough is ready to bake, put it in the oven and lower the temperature to 175°C/325ºF/Gas 3. Bake for 40 – 50 minutes, rotating once, until the loaf is a rich brown colour all over and sounds hollow if knocked on the bottom. Leave it to cool before slathering with butter and wolfing down.

Take the Biga out of the fridge 2 hours before you put the final dough together. When it has returned to room temperature, chop the biga and the soaker into a dozen pieces and put the pieces into a big bowl. Add the following ingredients:

Knead with wet hands for 2 minutes until all of the ingredients are evenly

mixed. The dough should be soft and slightly sticky. Add a little more flour

or water if necessary.

½tsp salt2¼tsp dried instant yeast3tbsp honey1tbsp melted butter

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200g/ 1⅓ cups wholewheat flour¼ tsp dried instant yeast180ml/¾ cup of water at room temperature

Mix all of the ingredients together in a bowl. Knead by hand for 2 minutes to form a tacky dough. Let it rest for 5 minutes and then knead for another minute. Knead with wet hands to stop the dough sticking.Put the dough in a clean bowl, cover with cling film and refrigerate for at least 8 hours. The natural enzymes will begin to break down the gluten in the flour to give a soft crumb and good loft.

Based on a traditional recipe from the Western Isles this makes a rich moist loaf which both keeps well and makes great toast.

This is a three part dough and not as complicated as it first appears. Start the day before you plan to serve it – it’s the long fermentation times that allow the flavours and nutrients to develop.

7tbsp whole wheat flour170g (about 1½ cups) cooked grains (brown rice, millet, quinoa, wholegrain wheat, oats or other grains in any combination. Grains should be cooked just to the point of being soft)½ tsp salt¾ cup milk or buttermilk

Mix all of the ingredients together for about a minute to form a thick dough. Place in a bowl, cover with cling film and leave at room temperature for 12 – 24 hours.

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Fry the leek for a few minutes in the oil until translucent. Add the spices and stir. Put the parsnips into the pan with enough stock to cover (use more stock if your parsnips are particularly large). Bring to the boil and simmer for about 20 minutes. Blend if desired and eat with crusty fresh bread.

Melt the butter in a pot and add the vegetables, but only the white of the leek. Toss the vegetables in the butter and turn the heat to low. Cover and leave for a minute. Stir and leave to sweat for another few minutes, stirring occasionally. Add the oatmeal and mix in. Cook for about another minute, stirring all the time. Add the stock or water and bring slowly to a gentle simmer. Cook until the vegetables are just soft about 10-15 minutes. Add enough milk to make a fairly thick consistency. Finally add the green leek and heat through. Season and serve sprinkled with parsley.

Serves 6 - 850g/2oz butter2 leeks, finely chopped, white and green separated4 medium carrots, gratedhalf a medium yellow turnip (swede), grated50g/2oz fine oatmeal

1l/2pt stock or cold water1l/2pt milksalt freshly ground black pepper2 tbsp chopped parsley

Slice parsnips very thin, cover with oil and lay on a baking sheet. Roast to produce parsnip crisps or chips.

1 leek, peeled and sliced olive oil ½tsp ground coriander ½ tsp ground cumin ½ tsp ground turmeric ¼ tsp chilli powder 3 parsnips, cut into small chunks ½ l/2l/2pt vegetable stock

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A great way to use up whatever’s left of the veg box. Sweat the onions and garlic together in oil until soft. Add the root veg and bay leaves and allow to cook gently for a further 10 minutes. Add enough hot water to reach the top of the vegetables and stir in the bouillon. Put the lid on tight and cook at a rapid simmer for about 30 – 40 minutes. Remove the bay leaves. Whizz with a blender and serve.

Serves 6 as a starter. A surprise hit with the kids… 50g/2oz butter1 onion, chopped2 medium potatoes, peeled and cubedBrussels sprouts from 2 stalks (yielding 1lb/450g)trimmed leaves from the top of the sprouts, shredded

Melt the butter in a heavy based soup pan and add the chopped onion and potatoes. Gently fry until soft before adding the shredded leafy tops of your sprout stalk and the sprouts. Add the stock, milk, nutmeg, ground cloves & seasoning to the pan. Bring to the boil, cover and reduce heat to a gentle simmer for about 10 - 20 minutes or until the potatoes and sprouts are cooked. Remove from the heat, and allow to cool down a little, before blending until smooth. Add a swirl of cream to each bowl before serving.

*Adjust the amount of water & milk according to how many sprouts you have.

Half Brussels sprouts and add to winter stir fries.Coat whole sprouts in 1 tbsp olive oil, sprinkle with 1 tsp caraway seeds and roast in oven for 40mins. Amazingly peppery!

Makes 6 large servingssplash olive oil4 small onions, chopped1 garlic clove, bashed and 2 bay leaves2 huge parsnips, peeled and chopped

1 celeriac peeled and chopped6 carrots, peeled and chopped

bouillon (optional)salt & pepper to taste

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845ml/1½pt hot stock275ml/ ½pt milk*salt & pepper¼tsp freshly grated nutmeg¼tsp ground clovescream to serve

Cook and peel beetroot as above. Mix together 2 tsp of thyme, 2 tsp of balsamic vinegar, 2 tbsp of olive oil and 2 tbsp of honey. Toss the beetroot in the mix and roast at 200°C/400ºF/Gas 6 for 25 minutes.

This is quite a sophisticated dish even though it’s very simple. It is tasty when still warm or cold the next day.

beetroots olive oil

garlic clove salt & pepper

Prepare your beetroot by cutting off the leaves without removing the crown and giving them a really good scrub. Place whole in a large pan of cold water and bring to the boil with the lid on. To reduce cooking time use a pressure cooker. Boil for 40 minutes to an hour until tender. Once cooked, drain and leave to cool slightly. The skins will then slip off easily and you can cut off the crown and tail. Thickly slice and place in a covered dish to keep warm. Meanwhile crush your garlic and put in a lidded jar with some olive oil, salt and pepper. Shake it up. Pour the garlicky dressing over the beetroot to serve.

Roast beetroot with whole cloves of garlic and herbs of your choice for a good

accompaniment to white meat.

Make beetroot hummus by adding cooked, puréed beetroot to your usual mix

Finely grate beetroot and stir fry with grated carrot, chives, salt & pepper.

Pickle beetroot by boiling, peeling, then covering with vinegar, either sliced

or whole

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2

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Sweat the onion in the oil and butter and a little salt until softened (10 – 15 minutes). Peel & finely slice the artichokes and add to the onion with lemon juice if using. Season and allow to sweat for another 10 minutes. Add the milk or cream and simmer until all the vegetables are soft. Purée thoroughly, taste for seasoning. Spread the purée on the pizza bases & drizzle on a little extra olive oil. Bake at 200°C/400ºF/Gas6 until the base is golden & cooked through, around 12 minutes.

For pizza dough recipe see our Summer booklet, or look up online.

Jerusalem Artichokes are lovely peeled, sliced and boiled till tender. Serve with a little butter, salt & pepper

Why not try a creamed Jerusalem Artichoke soup?

Eat them roasted!

Eat them raw: thinly sliced with lemon juice

Tip: pop some lemon juice in the water to stop them turning brown

An alternative to tomato based pizza toppings!

300g/11oz Jerusalem artichokes 50g/2oz butter 1 tbsp olive oil

1 onion, thinly sliced a squeeze of lemon juice – though it will survive without

some milk or cream (about 200ml/7fl oz)

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A simple salad dressing is fantastic over any finely chopped raw vegetables. See our summer booklet for some easy ideas or make the coleslaw one above.

This is very easy and a great way to eat some fresh, raw vegetables too! Be flexible with what you have to hand and what you like – just season and adjust the dressing to taste. Mix together one grated carrot, one finely chopped onion (red is nice), half a shredded cabbage, green or white. Nice additions are shredded fennel bulbs with the fronds finely chopped, spring onions, and a large handful of chopped herbs; mint leaves, chives, parsley or dill are all good. For the dressing, mix a few tablespoons of plain yoghurt, half a teaspoon of mustard, some olive oil, salt and pepper and an optional squeeze of lemon juice. Stir together with the veg until it resembles coleslaw.

Finely grate one or two beetroot, add one coarsely grated carrot and one coarsely grated apple. Mix in a wee bit of cider vinegar and a few poppy seeds. Top with

finely chopped herbs such as parsley, claytonia or chickweed if available.

Beansprouts can be produced from numerous beans, nuts and pulses. They are incredibly nutritious and tasty - ideal for use in the dark days of winter and for those with very small gardens! Make a salad out of a variety of sprouts including mung, alfalfa and chickpeas - mix with a few winter salad leaves and a squeeze of lemon. The Sprouters Handbook by Edward Cairney is a great resource for the would-be sprouter.

When salad is in short supply use it finely chopped as a garnish over soups and steamed vegetables.

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Peel and slice potatoes (slightly thicker than a pound coin), set aside. Pour a jug of (blue) milk into a large pan and add generous sprinkling of salt, pepper and nutmeg. Turn to a very low simmer. Add two or three crushed cloves of garlic. Do not let it boil over. Add the potatoes and simmer for 5 minutes.Meanwhile, grill about six rashers of bacon until crispy (but not burnt). Chop/shred a head of winter greens or kale – de-stalk if you find them too tough. Then flash-boil for about 1–2 minutes. Taking a deep casserole dish, layer the ingredients; starting with the potatoes; then the bacon; then the greens. Continue to layer and top with a final layer of potatoes. Pour the milk/cream mixture over the layers. Bake for about 35 minutes in the oven at 190°C/375°F /Gas5.

Kale is a wonderful hardy winter crop. To make sure you actually eat it, the trick is to strip away the tough central stalk!

Use the young tender leaves in salads, particularly of the less tough varieties such as ragged jack Steam and gently fry with some crushed garlic.How about a kale pesto? Blend kale, garlic, salt, oil, cheese, pinenutsUse kale in all the same ways as you would cabbage

This is a family winner every time. You can alternate spinach for the kale. Leave out the bacon for vegetarian meal.

10 medium potatoes a head of winter greens or kale bacon 300ml/½pt full-fat milk

small carton of cream nutmeg

salt and pepper 2 - 3 cloves garlic, crushed

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You can make this any time of year using the vegetables you have available, but the sundried tomatoes give a nice depth of flavour. You could also use oven dried tomatoes.

1kg/2lb seasonal vegetables eg leek, fennel, beetroot, onion, turnip, celery50g/2oz sundried tomatoesa few garlic cloves¼kg/½lb fresh herbs such as parsley and coriander¼kg/½lb sea salt

Blend all ingredients in a food processor until smooth and spoon into sterilised jars. Will keep in the fridge for months. To use dilute with water as you would with powdered stock.

110g/4oz self raising flour55g/2oz buttera large pinch of any dried or fresh herb you likesalt and peppercold water to mix

Make half an hour before serving. Mix the flour, herbs, salt, pepper and butter together until like breadcrumbs – you can use a food processor. Add enough cold water to make a dough. Divide the dough into 10 or 12 little balls and sit them on top of the stew. Put the lid back on tight and leave to simmer and steam for about 25 - 30 minutes.Alternative: To make Oatmeal Dumplings instead…Mix 4oz medium oatmeal, salt&pepper, 4oz self raising flour. Add 1 oz suet or vegetable shortening, a small onion minced and enough cold water to make a stiff mixture.

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Sweat the onions and garlic in the oil over a medium heat. Meanwhile, prepare leeks and place in the pan, mix well and cover. Add wine if using. Add the bay leaves. Throw in the other vegetables, as and when you have prepared them. This method of cooking allows their flavours to be released before stewing in the stock. Make sure you stir regularly to prevent sticking. Once everything has been added, cook for a few minutes more.

Now add the stock ingredients. Pour on boiling water until it is just visible at the surface of the stew, about 1 – 1.5 litres (1¾ - 2½ pints). Bring to the boil then simmer, covered for about 45 minutes. Keep an eye on it – don’t overcook! Check seasoning and alter to taste.

Serves 6-82 tbsp olive oil or butter 2 - 3 onions, red or white, finely sliced3 - 4 cloves of garlic, crushed4 - 5 leeks, washed and sliced1 big or 2 small turnip, peeled and diced½ a celeriac, peeled and diced4 - 5 parsnips, scrubbed or peeled, chopped into chunks10 medium carrots scrubbed or peeled and chopped into chunksSplash of red or white wine if you have any2 -3 bay leaves

Use a big, heavy based, stockpot.

1 tsp bouillon (optional)salt & pepperdash of soy saucefresh herbs: sage, rosemary or thyme

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Here are some favourite traditional dishes – all incredibly easy to prepare and with some of the best names around…

Mix still hot mashed potatoes (1lb) and cooked shredded cabbage (1lb) together with butter (2oz) and finely chopped chives or spring onions (1tbsp).

Season to taste. The American version is called Bubble & Squeak.

Melt dripping/butter/olive oil (2oz) and fry a large, finely chopped onion until soft. Stir in oatmeal (4oz) absorbing the fat, season with salt and

pepper and cook for 10 – 15 minutes. Traditionally served with champit (mashed potatoes), roast pheasant or grouse.

Beat mashed potatoes (1lb) and mashed turnip (1lb) together. Add butter/dripping/olive oil (2oz). Mix in chopped chives, salt and pepper. Beat

over a medium heat until hot. Good with Haggis.

Bring 3 pints of a good vegetable stock to the boil (pg 15). Add 2oz oatmeal and simmer. Wash and shred the kail (removing central stalks) add to the

pan and simmer for 30 minutes with the lid off until the kail is tender.

Slice boiled carrots and cold roast beef and add to ½ pint gravy. Simmer, and stir in 2 tsp vinegar, salt & pepper. Blend 2 tsp cornflour to a paste with cold water and mix in some hot gravy. Add to the hot pot and cook until it

thickens. Serve Inky Pinky hot with sippets (little triangles of toast).

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Wash potatoes and cut large ones so they are all roughly the same size. Put them into the pan and cover with water. Add salt and bring to the boil over a high heat. Reduce heat and simmer gently until they are just soft. Floury tatties will soften quickly so check after 15 minutes. A sharp knife should go in easily when they are ready. Drain and leave with lid off to dry out and cool a little. Peel skins with a knife, holding the potato on a fork. Return to the pan with butter and milk and mash with potato masher until smooth. Beat with wooden a spoon to make them creamy. Season to taste with salt and pepper. Serve with the mince. Instead of Tatties try mince with doughboys (dumplings) page 15.

Put a pan for the mince on a medium heat and add the oil. Heat oil until it’s hot but not smoking. To test: drop in a piece of onion and when it sizzles it’s ready. Add onion and fry gently over a medium heat, stirring now and then until they begin to brown. This will take 10-20 minutes. When onions are lightly browned, push them to one side of the pan and add mince. Break up with a fork. Continue to brown mince and onions together until all liquid has gone and the mince is dry and browned. Add carrots, salt and enough water to just cover. Bring to a simmer over a low heat. Cover and cook for about half an hour. Season to taste with salt and pepper.

Serves 4 2 onions, finely chopped 2 carrots, sliced into rings

1kg floury potatoes such as Maris Piper, Rooster 1 level teaspoon salt water to cover 25-50g of butter 100ml milk salt and pepper

2 tbsp sunflower oil 500g steak mince 1 level tsp salt

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Herb infused oils: Bruise some rosemary sprigs, place in a pan of gently warmed oil and allow to steep for a few minutes. Push into sterilised

bottles and top with the oil. Allow to infuse for a few days in a cool place and use, for up to a month, however you like. Pretty bottles make good

Christmas presents

Herbs are less abundant in the winter months but there are some hardy evergreen plants that will still be good to use. Imagine those traditional

tastes, evocative of Christmas and add a herby twist to a wintry meal.

Wild herbs such as chickweed and hairy bittercress can be found in winter. Check around your coldframes and areas offering a little shelter from the frosts. Chickweed grows best on disturbed ground and has a small, white, star-like flower.

Bay grows well in our climate, given a good sunny position and possibly some protection over winter. The aromatic leaves, used fresh or dried, can be added whole to curries, soups and stews.

Rosemary is a hardy evergreen shrub that thrives in Scotland. It makes a good accompaniment to most meat such as pork and lamb. Just add a few sprigs and maybe some garlic cloves when roasting. Put a sprig in tomato sauces, hot pots and casseroles. Delicious added to any oven roasted vegetables. Add a sprig to a vinaigrette or oil, or to the top of bread when baking.

Sage flourishes in a well drained soil, the bushes need replacing every few years. It has a very strong taste and is traditionally used in sage and onion stuffing. It is also a great antiseptic.

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150g/5oz strong white flour150g/5oz plain flour175g/6oz butter, diced (or 100g butter, 75g white fat/lard)1 egg, beaten

Sift the strong and plain flours into a food processor and add the 2 fats. Whizz briefly until it resembles breadcrumbs then add a couple of tbsp cold water - just enough so that you can bring the mixture together with your hands. Clingwrap and chill for half an hour then roll out two thirds to fit the bases and sides of your baking tin.Fill with the cold stew, top with remaining pastry and seal edges or just top the stew in a pie dish with a pastry lid. Brush with egg then snip a small hole in the top with scissors. Chill for half an hour or so for the egg to set. Place the pie directly onto a heated metal baking sheet (so the shortcrust pastry base begins to cook immediately) and bake in a preheated oven (200°C/400ºF/Gas6) for 15 minutes then reduce the heat to 180°C/350ºF/Gas4 and continue to cook for a further 40 – 45 minutes, covering loosely with foil for the last 15 minutes or so.

You can make the pie double crusted pie or just put pastry on top as a lid. You can also use good puff pastry instead of this

homemade shortcrust.

2 – 3 tbsp olive oil 900g/2lb stewing/casserole beef, diced2 heaped tbsp plain flour, seasoned with some salt and pepper1 onion, peeled, finely chopped

2 – 3 carrots, peeled, diced500ml/1pt hot beef stock1 heaped tbsp tomato puree1 tbsp Worcestershire sauce

Heat 1 tbsp oil in a wide saucepan. Toss the beef in the seasoned flour then brown all over. Remove with a slotted spoon, add the remaining oil and gently fry the onion and carrots for a few minutes. Return the meat to the pan with the hot stock, tomato puree, Worcestershire sauce, stir and lower the heat to the lowest heat, cover and cook on the hob or in a preheated oven (150 °C/300ºF/Gas 2) for 1½ hours, stirring once. Then remove, taste and adjust seasoning, cover and chill overnight once cold.

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Cut the butter into small pieces and rub gently into the flour along with the salt. Once a fine crumb has been achieved, add in the yolks and mix quickly into a firm dough, adding a little water as required. Knead lightly into a rounded shape, wrap in clingfilm and refrigerate.

Peel and chop the vegetables into small pieces. In a wide, heavy-bottomed pot gently melt the butter, add the vegetables, thyme and garlic and cook slowly until soft. In a large frying pan, cook the rabbit until well browned and crusted then add to the vegetable pot. Drain away any fat remaining in the frying pan and pour in the wine. Use a wooden spoon to deglaze the pan and tip into the pot. Pour in the stock and bring to a simmer with a lid on for an hour and a half. Check the meat and if soft and yielding to the touch then remove from the heat and let cool. Heat the oven to 180°C/350°F/Gas4. Remove the meat from the bones in as large pieces as possible, returning to the vegetables in the pot. Add the parsley, adjust the seasoning and mix lightly. Tip the mixture into individual pie dishes. Roll out the pastry into discs and lay on top of the stew. Beat the yolk with a little milk and apply to the pastry with a brush.Place in a preheated oven for 30 minutes.

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1 whole rabbit, jointed 2 medium onions 2 medium carrots

1 leek 2 sticks of celery

120g/4oz unsalted butter One crushed garlic clove

250ml/9fl oz of white wine 300ml/10fl oz stock

handful of flat-leaf parsley, choppeda good pinch of thyme

300g/10oz flour a pinch of salt

220g/8oz unsalted butter 2 egg yolks ( for pastry)

a little cold water to mix1 egg yolk and milk to glaze

This is a famous traditional pie that used to use forcemeat balls. It is a great way to be more adventurous about meat and using wild food.

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Finely shred the cabbage, cutting away any coarse stalks, and wash in a colander under running water. Put the cabbage in a lidded pot with enough water to allow a couple of centimetres to cover the base of the pan. Sprinkle over a generous teaspoon of caraway seeds. Put the lid on and steam until just tender – but leaving a bit of bite. Drain the water off and return to the pan, adding a knob of butter if you like. Put the lid on to keep warm until you need it. Any remaining can be re-heated tomorrow.

Heat oil in a large heavy bottomed pan with lid; sauté onions for about 3 minutes, or until tender. Add cabbage and vinegar, and season. Add chopped apple and sultanas. Cover and place in a medium oven for 45 - 60 minutes. Cabbage should be tender, but not too soft. Taste for seasoning.

2 tbsp vegetable oil2 onions, sliced

1 kg/2lb shredded red cabbage2tbsp vinegar

salt & pepper to season2 large, tart apples, chopped

handful of sultanas/raisins

1 white cabbage1tsp caraway seedssalt & pepperknob of butter

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Take off the outside decayed leaves of a nice red cabbage, cut it into quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and cover them plentifully with salt, then cover with another dish.Leave for 24 hours; turn into a colander to drain, and if necessary, wipe lightly with a clean, soft cloth. Put them in a jar; boil up the vinegar with the spices, and when cold, pour it over the cabbage. It will be fit for use in a week or two, but if kept for a very long time, the cabbage is liable to get soft and discoloured. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made.

Heat a knob of butter in a pan, add a sliced garlic clove and cook until golden. Add ½ a small savoy cabbage. Stir fry until wilted. Add a dash of Worcestershire sauce and leave covered until serving.

Finely shred a green cabbage. Layer in a bowl with salt and leave for 20 minutes. Rinse well and squeeze out the liquid. Mix in a tablespoon of sunflower oil, a teaspoon of umeboshi paste (or substitute a combination of vinegar and soy sauce) and a few pumpkin seeds. In the summer or autumn the same salad can be made with the addition of some calendula petals for added colour.

red cabbagesalt water1.2l/2pt vinegar25g/1oz whole black pepper

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Put rice in a greased ovenproof dish. Mix sugar and milk and pour over rice. Grate nutmeg on top and bake in moderate oven 180°C/350°F/Gas4 for 2 hours.

Serves 42 handfuls frozen strawberries2 handfuls frozen raspberries1 handful frozen blackcurrants1 handful frozen brambles2 handfuls of rolled oats1 tsp vanilla essence1 tsp local honeya little milk

Put all of the ingredients in a blender and blend till smooth. It may be very difficult to get it going at the start depending on whether or not your fruit has begun to thaw. Adding some milk will help get things going – but too much and you will be at a smoothie rather than a pudding consistency.Serve in a teacup or bowl. You could sprinkle grated chocolate or fresh berries on the top.

And if you have frozen berries left, try cous-cous soaked in apple juice with thawed berries stirred in. 2 cups of apple juice brought to the boil then poured over 1 cup of cous-cous, leave for 5 minutes then stir in about 1lb rasps/strawberries/red currants/blueberries/brambles. Serve with a splash of Greek yoghurt and some warm syrup if you have a sweet tooth.

Serves 440g/2oz rice, washed450ml/16fl oz milk2 tsp sugargrated nutmeg if you have any

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Grease a baking dish. Grate zest and squeeze the juice of the lemons. Mix the butter with the sugar and the zest. Beat in the egg yolks one at a time. Beat in the flour, milk and lemon juice bit by bit. Whisk egg whites until stiff then fold into lemon batter. Pour batter into baking dish. Bake at 180°C/350°F/Gas4 for ¾ hour until golden brown.

Lightly butter the slices of bread, crusts left on. Butter an oven dish and line it with the pieces of bread putting any extra bits in the middle. Sprinkle in a handful of raisins or sultanas. While you heat a pint of milk, beat together one egg and two egg yolks. Add 2 tbsp caster sugar to the milk and once it is nearing but not actually reaching boiling point take off the heat. Whisk in the egg mixture and return to a gentle heat while it thickens. Do not overheat as this will scramble the mixture. Pour the liquid over the bread and leave for half an hour to soak in. Sprinkle a little caster sugar over the top and put in the oven at about 220°C/425ºF/Gas7 for 40 minutes.

Surprisingly easy and lasts well - serve cold on the second day.

Serves 63 slices of stale white breadbutter, for buttering bread & dishhandful of raisins/sultanas/currants, plumped up in boiling water

1 egg2 egg yolks570ml/1pt of milk2 tbsp caster sugar

Good French bread works well. Try a few chopped apricots in place of the currants.

This light dessert will keep us going until spring! Use fair trade lemons where available.

3 lemons100g/4oz butter200g/7oz sugar

4 eggs, separated75g/3oz white flour500ml/18fl oz milk

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6 cups unsweetened apple juice2 cups water

1 cup fresh or frozen cranberries, thawed (optional)1 (3 inch) stick cinnamon

3 whole cloves1 large orange, quartered with peel

4tbsp dark brown soft sugar½tsp whole allspice

Not local, I know, but a great alternative to crisps and other snacks. In a large lidded pot heat 1 tbsp oil at a moderate/high heat. Add 3 kernels of corn, put the lid on and wait until all 3 have popped. Remove pan from heat and add ⅓ cup kernels, shaking so you have an even layer. Return to heat with the lid slightly ajar and wait for the popping. Remove the pan from the heat when you can count 3 seconds without a pop. Serve plain, with a little sea salt and butter or a sweet mix of melted butter and sugar.

Combine all ingredients in a large saucepan: bring to the boil over medium heat, stirring frequently. Cover, reduce heat, and simmer 15 minutes. Strain apple juice mixture, discarding cranberries and spices.

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Slice an onion and fry it in 1tbsp oil for a few minutes. Add 900g /2lbs mushrooms or wild fungi and 4 cloves minced garlic. Fry for another 2-3 minutes then add 2tbsp chopped herbs, a couple of handfuls of breadcrumbs, a splash of vinegar or lemon juice, salt and pepper. Mix well before whizzing up in a food processor. Add more breadcrumbs or liquid as necessary. Adjust seasoning to taste.

Jerusalem artichoke crisps: Peel and thinly slice before deep frying for 1½ minutes. Drain and season with salt.

Try Anster cheese with chutney or a slow cooked quince piled onto little oatcakes.

Cheese and leek tartlets: Preheat oven to 200°C/400°F/Gas6. Line a greased muffin tray with small rounds of pastry. Blind bake for 10-15 minutes. Fry some sliced leeks in butter until softened, stir in some thyme and season. Beat together cream, or creme fraiche and an egg, mix with the leeks and pour into cases. Top with grated cheese and bake at 180°C/350ºF/Gas4 until set. Experiment with herbs and try onions instead of leeks.

Fife sausage rolls: Wrap Puddledub sausages in shortcrust pastry.

Oyster shots: Fife winter treat, put fresh oyster (or chop a large one into smaller bits) into frozen shot glass and top with vodka and a squeeze of lemon and a dash of Tabasco.

Beat together 175g/6oz butter and 85g/3oz caster sugar using a mixer for 4-5 minutes (or longer by hand), until pale and creamy. Add 175g/6oz plain flour and 55g/2oz cornflour slowly until fully incorporated. Add 1 tsp finely chopped rosemary and refrigerate for 20 minutes. Push into two 7 “ tins, prick over with fork and bake for 40-45 minutes in a pre-heated oven (150°C/300ºF/Gas2). Cut whilst warm from oven.

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Beetroot, Brussels sprouts, winter cabbages (savoys, January King, red), chard, Jerusalem artichokes, kale, leeks, parsnips, salads, swede

Carrots, celeriac, garlic, onions, potatoes, pumpkins/squash, apples

Bay, rosemary, parsley, sage, thyme

Fife Diet is supported by the Scottish Government’s Climate Challenge FundIllustration and design by Xiao and a special thanks to Adam, Elly, Meg and Patrick.

www.fifediet.co.uk

© Fife Diet

For an accurate and current guide on what fish to eat and what fish to avoid go to the Fish on Line website,