As we’re in the merciless grip of the worst snow for 45 years it’s definitely time to break out the big guns. Winter stews, casseroles, anything that takes a few hours of cooking with lots of big flavours, root vegetables and plenty of leftovers. Continue reading “Winter Stew”
My brother has a plan he mentions occasionally, to open a late night food cart selling stovies to drunk people. He thinks he’d make a fortune. Around here he probably would as well.
Stovies are another one of those dishes, like mince and tatties, which seems to define Scottish food for some people. They originated as a way of using up leftovers and making the most of what you had. The classic version that you find most often consists of tatties, onions and beef (usually boiled or leftover roast). There are of course regional and generational variations and you can swap the beef for lamb, mince, pork, even duck on one Aberdeen restaurant menu. Never corned beef though. That’s just wrong. Continue reading “Stovies”
Chestnuts are one of those things you see in the supermarket at this time of year but never get round to actually buying. Well, this week I put those conkers in my trolley. I had some sprouts left over and wanted to try them with the chestnuts and some bacon. It sounded like a great companion for some pigeon breasts I had in the freezer. Continue reading “Pigeon breast with sprouts, bacon and chestnuts”
Recently I worked with a guy who had a bit of spare weight he wanted to lose. Having been there myself I tried to give him some pointers, as did some of the other people in the office who are into fitness and nutrition. In the end he didn’t really pay attention to what we said to him (make small, long term changes and do more exercise) and ended up going down the path of diet pills and depriving himself of all the food he actually likes. He lost a decent amount of weight quickly but got frustrated as it slowed down.
Continue reading “Lifestyle Balance”