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Embrace praline passion

40 RECIPES and top chefs Andrew Fairlie Tom Kitchin Galvin Brothers


Home cooking with style




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Chocolate fun Published by The Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editing Caroline Whitham Digital Imaging Malcolm Irving Production Lucy Wormell Publishing Assistants Amy McGoldrick Ellen Grant Lisa Chanos Advertising Design Charis Stewart SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door Call 0131 226 7766 or email the editor:

ADVERTISING Sales Manager Bill Mackayohnsto Business Development Matthew Magee Rebecca Bain Front cover image from Rococo

E’RE CELEBRATING the New Year and keeping our spirits up with brand new, fun chocolate recipes inspired by chocolatier Chantal Coady of Rococo. Try her delicious chocolate club sandwich recipe on page 44. A FOODIE In preparation for Burns night we asked Michelin CASTLE S star chefs Andrew Fairlie and Tom Kitchin for some BREAK alternative Burns recipes and are truly inspired by Tom’s take on haggis neeps and tatties on page 49 and Andrew’s delicious spiced winter fruit. The Galvins have transformed the menu at the Pompadour restaurant at Edinburgh’s Caledonian Hotel and we are delighted to feature some of those recipes, including a very traditional tarte tatin on page 24. For all of us who want to be able to prepare, cook and serve from the same one pot, why not try Georgina Fuggles recipes on page 26. We love her quiche in a suitcase recipe which is wonderfully inventive and cooks quiche in a boule of bread. Don’t miss the chance to get away from it all and win a castle break at Sheildhall Castle on page 11. Sue Hitchen, Editor




Andrew Fairlie has brought the best of Scottish and French cuisine to Gleneagles, winning two Michelin stars in the process.

Tom Kitchin Michelin star, Tom brings his own interpretation to classic dishes and promotes scottish seasonal produce nationwide.

Galvins brothers Chris and Jeff had independent careers for years before teaming up in 2005 to great success.

Chantal Coady founder of the award-winning Rococo Chocolates, Chantal creates beautiful chocolate with strong ethics. foodies | 3



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NIGELLA LAWSON 14 Showcasing her new pasta recipe

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GALVINS 18 Signature recipes for salmon, duck and tarte tatin. GEORGINA FUGGLE 26 Great meals with less washing up!




JAY SHEEKEY Quality fish is quality food


ROCOCO Chantal Coady reveals Rococo’s secrets for the first time


COOK SCHOOLS Our top choices for January


BURNS NIGHT Andrew Fairlie and Tom Kitchin’s recipes for you to try at home


INTERIORS Inspiration for your new kitchen


COCKTAILS This season’s best in drink


RESTAURANT REVIEW We visit the new Chaophraya


SPA. 62 Thumbs up to Clarins at John Lewis RESTAURANT AND BARS What you can’t afford to miss!




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Repeat Repeat Dachsund Silhouette Mug Green £10.00

Home Comforts Retro Kitchen Timer £12

Voyage Oink Cushion £32.50

COOK’S PRIVILEGE With the New Year upon us, it’s time for a fresh, clean look

Compost Bucket, Lily And Lime £18.50

Herb Keeper Compact £14.99,

Glass Kettle Teapot £44.95,

Qualy Animal Spice Shakers £29.95 Typhoon Salad Shaker Flask £13



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WHAT A CORKER! Corkers crisps are new to the market, but already making waves. Not only are they made from 100% British ingredients, but their crisps are literally out of this world! Now the first crisp brand to go up into space, they teamed up with Cambridge University in November to send them 18 miles above the earth's surface. Phew! Available in supermarkets across the UK.

Leading the way for three generations with their haggis, Macsween hasn't stopped there. Now Jo Macsween has lent her inside knowledge to create The Macsween Haggis Bible. 50 delicious haggis recipes have been collected, from canapés and family meals, to the classic haggis, neeps and tatties. Available from all good bookshops and online for £4.99.

SOUP’S UP Christmas might be over, but the winter cold sure isn't! The nation's soup brand is back with hearty new recipes to keep you going until spring. With specially selected root vegetables and fresh Scottish double cream, these rustic soups are filled with meat, chunky vegetables, beans and pulses to ensure you keep your strength up. Available in all major UK supermarkets.

Sweet Things Food intolerances are on the rise, and it seems a shame to miss out on indulging while everyone else tucks in. But Mellyn Bakes have created a range of quality foods that can be enjoyed by everyone, with over 20 tarts and cakes in many sizes, and over 15 varieties of loaves, quiches and pies. In cafes and delicatessens across the UK.

HOT STUFF Itihaas in Dalkeith has been voted the Best South Asian Restaurant in Scotland at the UK's Curry Awards. This follows their awards for Best Bangladeshi Chef and, in 2010, the country's top Bangladeshi restaurant. With an all-new refurbished restaurant, there's an even more intimate atmosphere to go alongside their top-quality service and nationally-renowned food. For something a bit different for 2013, head along to Itihaas, on Dalkeith's Esbank Road.

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COOKING THE BOOKS Gordon Ramsay's 'Healthy Appetite' Gordon Ramsay. Quadrille Publishing. Paperback RRP £14.99 Healthy chef and marathon runner Gordon Ramsay reveals how to cook fresh ingredients in the healthiest way.

Symon’s suppers Michael Symon, regular guest on America's Iron Chef, shares his favourite crowd-pleasing recipes, from casual family dinners to drinks night with the boys. The American restaurateur, TV personality, food writer and author will be visiting family members and chef friends to share stories and recipe secrets. From 6th Jan, 12.30 on the Cooking Channel

'The Homebrewer's Journal: From the First Boil to the First Taste, Your Essential Companion to Brewing Better Beer' Drew Beecham. Adams Media Corporation RRP £10.00. Beer fanatics will be able to perfect every batch of their homemade booze. Martha Stewart's Everyday Light Martha Stewart. Bantam Press £16.99 A collection of healthy and appealing recipes, all under 500 calories and made with accessible ingredients.

WHAT’S ON EDINBURGH WINE TASTING WORKSHOP The Scotsman Hotel 19th January Learn about wines in a relaxed and fun environment at the award winning Wine Tasting Day. This month it's New World Wines and you can learn, taste and talk about the wines whilst enjoying a delicious three-course food and wine matching lunch. Leave with a World of Wine notebook, too! Also available in gift vouchers for loved ones. 10:30am-4pm, £85pp

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CELTIC CONNECTIONS 17th January 3rd February 2013 Don't miss the Burns Night Supper in the sumptous setting of the Kelvingrove Art Gallery. Enjoy a night of gourmet dining with musical entertainment and dancing. This is part of the 18-day long annual shindig that is Celtic Connections in Glasgow, the largest winter music festival of its kind, and every January the city comes alive with over 300 events including various food and drink celebrations.

FOOD ON FILM FESTIVAL January 31st February 3rd 2013 Kingussie, in the Scottish Highlands, promises a banquet of delicious surprises. Guests' taste buds will be tickled by previews of films such as 'Papadopoulos & Son', which is set in a Greek fish and chip shop. The preview will include film-themed food served to guests in their seats. Food on Film has grown year on year in its offering of foodie films and film-worthy food.



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SCAPE the city for a fabulous overnight stay at the Shieldhill Castle Hotel in Scotland. Foodies is offering one lucky reader and a friend the chance to win a luxury one night stay at Shieldhill Castle including dinner with a bottle of house wine, and breakfast. Shieldhill Castle Hotel is a 4-star hotel set in the beautiful upper Clyde Valley in Scotland, conveniently located between Edinburgh and Glasgow. The Castle dates back to 1199, and offers great character and charm amongst elegant surroundings. Chancellor's restaurant, within the Castle itself, uses only the best locally-sourced fresh ingredients, and it boasts a broad and carefully developed wine list. Set in stunning grounds with views over the Scottish countryside, Shieldhill Castle Hotel is the perfect place for any occasion. â—?

Shieldhill Castle, Biggar, Scotland, ML12 6NA, 01899 220 035

TO ENTER: Answer the following

Shieldhall Castle was built in which year? Simply email or send your answer including name, email, address and phone number on a postcard to: Foodies Magazine, 21 Royal Circus, Edinburgh, EH3 6TL.

Terms & Conditions: Winner will be drawn at random from all correct entries on 1 February 2013. 1 entry per person. Prize includes an overnight stay for 2 people, breakfast and dinner with a bottle of wine. Prize is valid until 31 March 2013. May not be combined with any offer or promotion. Redemption of prize is subject to availability. Black out dates and restrictions may apply. No cash alternative is available. Prize is non transferrable. foodies | 11



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Orillia Heritage Check Tunic £109,

Fingerless Gloves, £49, Nikita zip boot black silver £65.00,

Diane Von Furstenberg Brook Knitted Cape, £440,

Tweed Full Circle Skirt £159, Cashmere Patchwork Blanket £449,

In the deep midwinter Give yourself up to the gloom whilst continuing to shine in tones of light and shade from Scotland's finest fashion houses and the high street. Jimmy Choo Shearline Boot, £695, www.jimmy

Diane Double Handle Handbag, £250, London Scene Scarf, £99.00, www.jaege

Zanthe printed jumpsuit, £229, Jospeh Leopard print coat, £645, foodies | 13



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T WAS when I was 16 or 17 that I decided to be Italian. Not that it was a conscious decision; nor was it even part of the teenage armoury of pretension – the battered Penguin Modern Classic stuffed conspicuously into a basket, the Anello & Davide tap shoes, the cult of the Rotring pen filled with dark brown ink – of the time. No: I simply felt drawn to it, to Italy. While doing other A Levels I did a crash course in Italian and, before I knew it, I'd applied to read Italian at university. At my interview, I talked of spending my gap year in Italy, and it came to pass that I did. I think I may have implied that my destination was along the lines of a

about pasta and how the sauce that dresses it mustn't swamp. I learnt to cook meat on the hob, and to make the simplest, scantest gravies with de-glazed pan juices. I learnt about verdura, cooked soft and served at room temperature, so unlike the crunchy vegetables that were strictly comme il faut in France. I learnt a lot more besides. So, of course, it made sense to be in the kitchen, eating with Nonna. This was strictly prohibited by her son, but he and his wife were often at their farm in the country, and her grandson was at school, so Nonna would invite me in for company, unaware that she was teaching me how to

g n i n r a e Al d n has always ha Nigella Lawso by a helped along thing for Italy, p year memorable ga

Taken from Nigellissima by Nigella Lawson, Chatto &Windus, £26 14 | foodies

e c n e i r e exp

stint at the British Council in Florence. And Florence was, indeed, where I went, at first, not as a student of culture, but as a chambermaid. I am afraid my Italian these days has the halted stammer of any smitten British tourist. But if I don't spend as much time in Italy as I'd like, I bring as much of Italy as I can into my kitchen. And that is what this book is about. In that family-run pensione in Florence, where I worked as a chambermaid, I spent a lot of time with Nonna the paternal grandmother, straight from Central Casting in the kitchen. She didn't teach me to cook, but I learnt from her. In that tiny little kitchen in Florence, I learnt

cook. She taught by example and involvement, the only way any of us really learn anything important. Thus, she drew me in, and from then on, I never wanted to be anywhere else. But the recipes that follow are not those that issued from Nonna's kitchen: they are what I cook, and more importantly, how I cook, in mine. What I am is an Englishwoman who has lived in Italy, who loves Italian food and has been inspired and influenced by that: my food and the way I cook demonstrate that much. Now, all this harrumphing may be heartfelt, but “a tavola!” as they say in Italy: time to eat. ●



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GREEN PASTA WITH BLUE CHEESE I have also always had a thing about pasta and blue cheese, both separately and in conjunction. This recipe is in many ways an evolution of the Pasta with Gorgonzola, Rocket & Pine Nuts in my Quick Collection app, and indeed you could make any sort of mishmash of the two. The major developments here are that I felt the need – or rather a fancy – to sprinkle the deep green of the pasta with the paler pistachios, and I add no crème fraîche or marscapone (as I used to) since a little pasta-cooking water, whisked into the cheese, makes it as creamy as you could wish for. Serves 2 hungry people 250g trottole verde or any curled pasta of choice Salt for pasta water, to taste 125g Gorgonzola piccante, crumbled or chopped 100g baby or salad spinach leaves Freshly-ground pepper, coarser than regular if possible 3 x 15ml tbsp chopped pistachio nuts

Heat water in a pan for the pasta, salting it when it comes to the boil, then add the pasta and cook according to packet instructions. This needs to be really al dente because it will carry on cooking as you make the sauce. ● Before draining the pasta, remove a cupful of pasta-cooking liquid, then tip the drained pasta back in the hot pan with 2 tablespoonfuls of the liquid, the crumbled cheese and the baby spinach, and give a good grinding of coarse black pepper. ● Put the lid on the pan, off the heat. Put ●

back on the stove and leave to stand for 2 minutes. ● Remove the lid, turn the heat back on low, and stir the pasta, cheese and spinach together, along with as much of the cupful of cooking liquid as you need – I find 100ml total is about right – until the cheese is melted into a light sauce . ● Take off the heat, toss with about twothirds of the chopped pistachios and divide between 2 warmed bowls, sprinkling each bowl with the remaining nuts. ● Serve immediately.

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Cooking on the hoof Being chased by new ingredients is one of the methods Chris and Jeff Galvin use to find their inspiration

Taken from Galvin by Chris and Jeff Galvin, published by Absolute Press, £25 18 | foodies


E ARE always looking for new ideas for ingredients and, as most chefs will tell you, an inordinate amount of time is spent in pursuit of things. We buy our deer from a wonderful supplier, Denham Estate, in Newmarket. It is run by Cecilia Gliksten, who founded the business with her late husband and our dear friend, Michael. Michael was also heavily involved in rare breeds and when we visited he took pleasure in driving us around the estate in his 4x4 to show us his prize sheep and cattle. On one visit, Michael wanted us to see his herd of lamb, one of the oldest breeds in Britain, originating from a Scottish island. The Vikings even recorded their use of them and had their own name for the island after the sheep. After we had travelled across the estate with Michael at the wheel, he suggested we take a close-up look at the lambs, which were grazing near a pond. They looked like Vikings! With their thick red fur and horns to match, there was definitely something primeval about this bunch. “Why don't you get out to have a closer look?” said Michael to me. “I'll take Jeff to see my White Park bull in the orchard.” Well, I couldn't back out in front of Jeff, and so climbed out of the car against my better judgement. Off across the field roared Michael and Jeff, leaving me on

the opposite side of the pond from a pack of feral-looking reprobates. No sooner had the car gone than the whole herd looked up and started running around the pond towards me. Maybe they think it's feeding time? I told myself. Then again, the rams at the front looked bloody savage, so I set off the opposite way round the pond, picking up speed all the time. The chase went on for what seemed a very long time until the herd cleverly split and started charging both clockwise and anti-clockwise. I thought my time was up and decided that I really should visit the orchard. At school I was the fastest boy over a 100m sprint and almost forty years later I was still pretty fast. I could hear the sheep gaining but made the hedge in double-quick time. I leapt over it in one go, only to land in front of Jeff and Michael discussing the finer points of the White Park bull. 'You OK, Chris?' asked Jeff. “Yes, thought I would have a short jog and catch you up,” I said breathlessly. I never told them what happened and when, at the end of the day, Michael asked if there was anything we would like sent back to the restaurant to try, I told him, “Yes, please, Michael, one of the Soay lambs – they look very tasty.” And it was. Very dark and intense, with a hint of mutton. ●



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CURED SALMON WITH CRAB, FENNEL AND AVOCADO CREAM Serves 6 700g piece of organic salmon fillet, skin on 500g rock salt 500g caster sugar 200g lemongrass, finely chopped 25g white peppercorns 25g coriander seeds 1 ⁄2 bunch of coriander, chopped Zest of 1 lemon

For the lemon dressing 1 tbsp olive oil 1 shallot, finely diced Zest and juice of 1 lemon 25ml Chardonnay /white wine vinegar 50ml lemon oil For the avocado cream 2 very ripe avocados 1 ⁄2 teaspoon lemon juice To serve 1 trimmed head of fennel 50g white crab meat 1 tbsp chopped chives A little olive oil 10g farmed caviar (optional) A few coriander leaves

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● Clean any scales off the fish skin with the back of a large knife, then score the skin at 3cm intervals. Wash the salmon, check for any remaining bones and then place it in a deep dish. Mix together the rock salt, sugar, lemongrass, spices, coriander and lemon zest and sprinkle this mixture over the fish. Cover with cling film, place in the fridge and leave for 12 hours, turning after 6 hours. ● Remove the salmon from the cure, rinse well and pat dry. Place on a plate, cover with a clean cloth and leave in the fridge for 2 hours. Then use a long, thin knife to slice the salmon down and off the skin, leaving the dark blood line on the skin. Arrange the slices on each serving plate in a circle, cover with cling film and return to the fridge. ● To make the lemon dressing, heat the olive oil in a small pan, add the shallot and sweat until softened but not coloured. Add the lemon zest and juice and simmer until the liquid has reduced by half. Add the vinegar and simmer until reduced by a third. Remove from the heat and whisk in the lemon oil.

Adjust the seasoning and then chill. ● For the avocado cream, halve, stone, peel and chop the avocados. Toss with the lemon juice, then place in a food processor or blender and blend to a smooth purée. If it is too thick to blend, you can add a few drops of water to help keep it moving. ● Season with sea salt and place in a piping bag (it's not absolutely necessary to pipe the avocado cream but storing it in a piping bag helps it keep its colour). Place in the fridge. Cut the fennel lengthwise in half and shred it very finely, preferably with a mandolin. Toss the fennel with a teaspoon of the lemon dressing, season with sea salt and set aside. ● To serve, spoon a teaspoon of lemon dressing on to each portion of salmon and rub it all over the fish. Put the crab in a small bowl with the chives, a little olive oil and some salt and pepper and mix well. Sprinkle the crab over the plates of salmon, place the fennel on top, then add 5 dots per plate of the avocado purée, followed by the caviar, if using. Garnish with the coriander.



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CRISP CONFIT DUCK LEG, BLACK PUDDING AND SALAD LYONNAISE For the duck confit 500g coarse sea salt 1 sprig of thyme 1 sprig of rosemary 4 garlic cloves 1 tsp black peppercorns, crushed 6 duck legs (about 160g each) 2kg duck fat 200g French beans, trimmed and cut into 4cm lengths 1 Morteau sausage (about 300g) 200g garlic sausage 200g unsmoked bacon lardons 10g unsalted butter 2 x 150g French black puddings 6 tbsp Simple Vinaigrette 2 heads of curly frisée (white part only), leaves separated 2 tbsp chopped parsley 100ml red wine Jus 3 tbsp extra virgin olive oil Sea salt and freshlyground white pepper

First, prepare the duck confit. This needs to be started 2 days in advance. In a food processor, blend the salt, thyme, rosemary, garlic and peppercorns. Pour half of this mixture on to a tray, then place the duck legs on top. Cover the legs with the remaining half. Cover with cling film, then leave in the fridge for 24 hours. ● Remove the legs from the salt. Rinse the legs under cold running water. ● Melt the duck fat in a large casserole, add the duck legs and simmer. Cover with a lid, transfer to an oven preheated to 120°C for 3 hours. Remove from the oven and leave to cool . Remove the legs to a cling-film-lined tray, then refrigerate for 24 hours. ● Blanch the French beans for 5 minutes, then set aside. Put the Morteau sausage in a pan, cover with cold water and bring to the boil, then immediately refresh ●

under cold water for 5 minutes. Drain. Cut both the cooked Morteau sausage and the garlic sausage into 3mm-thick slices. Place the bacon lardons in a hot frying pan with the butter and cook until golden, then drain and set aside. ● Reheat the duck legs, in a dry frying pan over a high heat for 2 minutes, then transfer the pan to an oven preheated to 200°C for 12 minutes. ● Cut the black pudding into 1cm-thick slices. Cook under a medium grill for 4 minutes, or until heated through. ● To serve, heat the French beans, sausages and bacon lardons, transfer to a mixing bowl, add the vinaigrette, frisée, parsley and seasoning. Divide between 6 serving plates, place the duck legs on top and the black pudding around. Spoon the red wine jus around the outside and finish with a drizzle of olive oil. foodies | 23



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APPLE TARTE TATIN WITH CRÈME NORMANDE Serves 4 120g puff pastry 110g softened salted butter 130g caster sugar 7 Braeburn apples, peeled, halved and cored For the crème Normande 120ml crème fraîche 40g icing sugar 11⁄2 tbsp Calvados

Roll the puff pastry out on a lightly floured surface to a 21cm round. Prick all over with a fork and rest in the fridge for 40 minutes. ● Spread the butter over the bottom of a 20cm tarte Tatin mould or an ovenproof, non-stick frying pan. Sprinkle the caster sugar over in an even layer, then arrange the apple halves over the sugar, standing them on their sides, with 2 halves in the middle. Lay the pastry round over the apples, tucking the edges down around the side. ● Place the mould or pan over a medium ●

heat on the hob for about 10 minutes or until the sugar starts to caramelise. Transfer it to an oven preheated to 160°C and bake for 11/2 hours. ● For the crème Normande, mix all the ingredients together in a bowl, then cover with cling film and refrigerate for 1 hour. Remove the tart from the oven and leave to cool for at least 30 minutes. Invert the tarte Tatin on to a chopping board and cut it into 4 portions. ● Serve a generous spoonful of crème Normande with each portion of the warm tarte Tatin.

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My potted history Chef and food stylist Georgina Fuggle turned a lack of space in her London kitchen into an advantage when she developed a talent for one-pot cooking


Take One Pot, Georgina Fuggle,Kyle Books, £15.99. Readers can order at the special price of £13.99 inc p&p (UK mainland) by calling 01903 828503,quoting ref. KB FM/TOP 26 | foodies

HE DELIGHT of cooking began for me when I was just a girl; a car boot sale had been advertised, two weeks on Saturday in the village hall car park. Others scrabbled around their bedrooms gathering treasure, while I buzzed around the kitchen baking plump cheese straws and currant scones. Our wares were bagged up, each costing but a few pennies, and we set sail for the elusive stall. I remember our profit being just a couple of pounds, but to me, an impressionable 12-year-old, this was the launch into professional cooking that I so desperately wanted. Talking, writing and tasting food is how many of my hours are spent, and still I delight in cooking like an enthusiastic honeybee. Years passed, cooking methods were explored and preferences formed, but it was a Christmas present of a black Le Creuset that ignited my fervour for the one-pot. Home was a minuscule flat in Waterloo with absolutely no space for a food processor or a microwave. A sink, an oven, a tiny utensils drawer and my huge black pot made up the bulk of a very cherished kitchen. Practice makes perfect, we've all been told, and practise I did. Inspired by the classics but pushed forward by a London

food scene bursting on my doorstep, I cooked long into the night. It was quite usual to be woken by the buzzing of an alarm clock reminding me to turn off a simmering stew. Then I would sneak back to bed, choosing to ignore the water, heat, steam, fury and grease all over my beloved kitchen. May I present to you my findings? A heavy, iron-based pot will make your life easier, as you can fry and stew in the very same one and it means less washing up, so smiles all round! Always use a bigger size than you think is needed. I learned that anything is better than water in a stew. Don't throw away bottles of anything. If the wine is too dismal to be drunk at the table, it can be used to cut through oil for a salad dressing or top up stock. For stock, use the tiny cubes if you have to, but most supermarkets stock a more upmarket version in the form of pouches. If you haven't time to make homemade stock, these are your best bet. Most of my pots simmer for a little longer than it might take to pick up a sandwich at Starbucks, but they are worth the wait. Allow the meat to grow tender in its own time; if it's not falling apart, sit back and have another glass of wine while you wait. ●



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Serves 6 1 tbsp olive oil 6 large free-range chicken thighs, with bones and skin 200g chorizo in 1-2cm chunks 1 onion, peeled and cut into thin wedges 2 medium leeks, chopped into 23cm pieces 1 tsp Spanish smoked paprika a pinch of dried saffron 2 whole heads of garlic, cut in half horizontally and left unpeeled 4 sprigs of thyme 200ml sweet white wine 250ml hot chicken stock 800g tinned organic butter beans Sea salt and freshly ground black pepper

● Heat the olive oil in a large casserole until smoking hot. Fry the chicken legs on both sides until they are crisp and golden, then transfer to a waiting plate. Keep the heat on high and add the chorizo chunks to the pot. Fry for a minute on each side and remove from the casserole with a slotted spoon so as to leave their oil behind. ● Add the onion, leeks and smoked paprika and fry in the delicious chorizo oil. Reduce the heat, cover

and soften the vegetables for 2-4 minutes, but check that they don't catch on the bottom of the pot. ● Add the saffron, garlic halves, thyme, wine and chicken stock to the pot along with the chicken and chorizo. Season well, cover and simmer over a medium heat for 30 minutes. Let the pot do the work; yours is almost done. ● Stir in the butter beans and cook for a further 10 minutes before serving with a baked potato or two.


WORTH the WAIT. THE slowest-distilled MALT WHISKY in the WORLD. Take your time, enjoy your dram responsibly.



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QUICHE IN A SUITCASE During one morning spent at Borough market, I talked to a baker about the possibility of making a quiche within a hollowed loaf, rather than pastry. Could it be done? Yes it can. Serves 8 1 large boule of bread, approx. 25cm round and 800g in weight 6 medium free-range eggs 300ml double cream 125g mature Cheddar cheese, grated 250g cherry tomatoes, halved horizontally 25g fresh basil, roughly chopped sea salt and freshly ground black pepper

● Preheat the oven to 160°C. Cut about a third off the top of the bread to give a depth of 6-8cm for the filling. Hollow out the inside, but be careful not to make the shell too thin or it might not stand up to the filling; about 1cm thick is perfect. ● Crack the eggs into a medium-sized bowl and lightly beat with a fork. Then simply pour in the double cream and add two-thirds each of the Cheddar, tomatoes and basil. Season heavily. ● Pour into your prepared suitcase. There should be about a 2.5cm clearance from the top of the mixture to the lip of the bread. Dress the top of the mixture with the remaining cheese, tomatoes and basil. Give a good grinding of black pepper and bake for 1 hour or until the filling is firm to the touch. Turn off the oven and allow the quiche to cool inside.

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DUCK WITH REDCURRANTS, PLUMS & PUY LENTILS Duck boasts an impressively decadent flavour, and I've succumbed to this aura by pairing the breasts with port, plums and lentils… because nothing else would do Serves 2 1 tbsp cornflour Good bundle thyme (about 10 sprigs) 200ml port 100ml hot vegetable stock 2 garlic cloves, peeled and very finely sliced 4 red plums, stoned and cut in half 300g Puy lentils, cooked (you can buy these in tins) 2 duck breast fillets 2 tbsp recurrant jelly Sea salt and freshly ground black pepper Preheat the oven to 200°C. First things first: pop the cornflour in a glass and add approximately 1 tablespoon of water. Stir until you have a smooth paste and set aside. ● Scatter the thyme sprigs over the base of a small roasting tin to form a mattress for the duck. Pour over the port, vegetable stock and cornflour paste and give a gentle stir. Nestle the garlic slices, plums and Puy lentils in the tin and cook in the oven for 12-15 minutes, until the plums have begun to wilt. ● Meanwhile, rinse the duck fillets under cold running water and pat them dry using kitchen paper. Using a sharp knife, make several diagonal slices into the ● ●

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skin, taking care not to slice the meat. Rub the redcurrant jelly into the skin and season well with salt and pepper. Lay the duck breasts over the plums and lentils, skin-side up, making sure that the skin is not submerged in the liquid. Bake in the oven for 15 minutes. ● While the duck is cooking, preheat the grill to high. If your oven and grill are combined, wait until the 25 minutes are up then cover the duck in foil so that it keeps warm while the grill heats up. Place the duck under the grill for 4-5 minutes - this will give you lovely crispy skin. ● Allow the duck to sit for a short while, then slice it and serve atop a hill of plums and lentils.



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Fabulous Fish The chefs at Covent Garden fish restaurant J Sheekey give us their famous fish pie recipe.


OOKING FISH is about confidence, a good non-stick pan and an efficient hot grill. There is no need to be nervous. The first and most important thing is to find a good supplier. Track down a fishmonger you can trust travel if you have to, because at the moment they are more under threat than some fish. If you have a good relationship with your fishmonger, he or she will be happy to supply you with fresh produce. They will save you bones for stock, put prime fish by when they know you are coming in, and order you in something special. Next, try to follow the seasons. Eat each fish when it is at its best: mackerel, salmon or sea trout in the summer; cod and pollack in the winter, maybe sprats when they smell like sweet cucumber. If you can, avoid flatfish such as plaice and Dover sole in the first few months of the year when producing roe eats up their energy and makes their flesh pappy. Again, ask the advice of your fishmonger,



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they will be well versed on the seasonality and availability of fish. The garnishes you choose, like the wine, should always complement your choice and not overshadow it. Try steamed sea kale or purple sprouting broccoli in the spring; classic samphire or asparagus and new potatoes with organic or wild salmon in the summer. Serve your sea bass with shellfish, Mediterranean-style with tomatoes or artichokes, or a firm-fleshed John Dory or brill with musky, meaty ceps in the autumn. Firmer fish can take a fiercer treatment - we serve monkfish in a fabulous fish curry and as a Milaneseinspired osso bucco with gremolata. But remember that the fish is always the hero of the dish. Shellfish is often best tasting only of itself: native West Mersea or Whitstable oysters should be eaten raw as they come from the sea, though more robust all-year-round rocks can be poached with peppery watercress soup or in

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Champagne to be served with scrambled egg. A plump scallop is at its sweetest when patted dry and simply steamed, roasted or grilled. We pan-fry them with creamed cauliflower, bacon and wild garlic, or cook them in the shell to be served with chilli and garlic butter. Let the flavours sing and try not to smother them. Remember, cooking fish is not complicated; the key is not to overcook it on too high a heat for too long. You want to keep the flesh springy and succulent. Most fish is wild, from the last wilderness left in the world, and can take a lot of time, money and effort to catch. Fish can be expensive so it needs to be treated with respect, cooked simply and quickly. Poaching or roasting a fillet of brill, say, or cod will only take minutes. Our fish are responsibly caught from sustainable sources in British and European waters. Please ensure, as best you can, that yours are too. â—?

J Sheekey FISH by Tim Hughes and Allan Jenkins is published by Preface priced ÂŁ25



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SHEEKEY'S FISH PIE Serves 4 200g cod fillet (or another white chunky fish such as halibut or monkfish), skinned and cut into rough 3cm chunks 200g salmon fillet, skinned and cut into rough 3cm chunks 200g smoked haddock fillet, skinned and cut into rough, 3cm chunks 1 ⁄2 small bunch flat leaf parsley, chopped

For the sauce 50g unsalted butter 50g plain flour 125ml white wine 500ml fish stock 90ml double cream 1 tbsp English mustard 1 tsp Worcestershire sauce 1 ⁄2 tsp anchovy essence 1 ⁄2 lemon, juiced For the topping 1kg floury potatoes, peeled, cooked and dry mashed 50g unsalted butter 50ml milk salt and ground white pepper 20g fresh white breadcrumbs 10g Parmesan, freshly grated

To make the sauce, melt the butter in a heavy-bottomed saucepan over a low heat and gently stir in the flour. Gradually add the wine, stirring well. Slowly add the fish stock until you have a silky smooth sauce. Bring to the boil and simmer gently for 15 minutes. To finish, add the cream and briefly bring to the boil again. Stir in mustard, Worcestershire sauce, anchovy essence and lemon juice. (Add more mustard and Worcestershire sauce if you like it spicy.) Check seasoning. ● Gently fold the fish and parsley into the ●

hot sauce, and pour into a large pie dish, leaving a space of about 3cm from the top of the dish. Leave to cool, so the topping will sit on the sauce when piped. ● Preheat the oven to 190°C. ● Mix butter and milk into the mashed potato until soft enough to spread over the fish mixture. Season. Pipe or gently fork to cover the fish. ● Bake the fish pie for 30 minutes. Sprinkle over the breadcrumbs and cheese, and bake for a further 10 minutes until golden. foodies | 35



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PAN-FRIED SCALLOPS WITH CREAMED CAULIFLOWER, BACON AND WILD GARLIC Wild garlic grows fiercely in British woodland and on river banks from early spring through to the end of May, and is easily identifiable by its fragrant smell and lush leaves Serves 4 12 medium-large scallops, removed from the shell and cleaned 1 tbsp extra virgin olive oil 80g unsalted butter 60g streaky bacon or pancetta, cut into 1cm strips handful wild garlic leaves, chopped (or 2 garlic cloves, peeled and crushed) salt and freshly ground black pepper

For the creamed cauliflower 1 small head cauliflower, or 1/2 medium 20g unsalted butter vegetable stock, to cover Salt and ground white pepper

● Firstly prepare the creamed cauliflower. Chop the cauliflower into small pieces, place in a saucepan with butter and pour over just enough vegetable stock to cover. Add a pinch of salt, cover with a lid and bring to the boil. Simmer for 10 minutes, checking occasionally. Remove the lid. The cauliflower should be soft. If there is any liquid left, turn up the heat until it has almost evaporated, being careful not to let it burn. Liquidise until smooth. Check seasoning and transfer to a clean saucepan. Leave to one side. ● Season and oil the scallops on both sides. Heat a nonstick frying pan until almost smoking and cook the

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scallops on a high heat for 2 minutes on each side. Transfer to a plate. Meanwhile, melt 20g butter and gently cook the bacon (add the garlic cloves now if you are not using wild garlic) for 2 to 3 minutes without colour. Add the rest of the butter and heat until bubbling. Add the scallops and wild garlic leaves (if using). Season. ● Gently re-heat the creamed cauliflower and spread a couple of tablespoons in the centre of warmed plates. Arrange the scallops, bacon and garlic mixture over the top. If using garlic instead of wild garlic, you can add colour with a few leaves of chopped flat parsley.



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COD WITH BRAISED LENTILS AND PROSCIUTTO Prosciutto or bacon is the perfect accompaniment to pulses. This is a great winter dish when cod is at its best Serves 4 4 thin slices prosciutto Sunflower oil, for frying 4 cod fillets. 180g each Salt and freshly ground black pepper

For the lentils 250g puy lentils 40ml extra virgin olive oil 100g thick prosciutto, diced 1 onion, finely diced 1 carrot, finely diced 1 leek, finely diced and washed 1 stick celery, finely diced 2 garlic cloves, peeled and crushed 2 sprigs thyme, leaves removed and chopped 2 sprigs rosemary, leaves removed and chopped 1 litre chicken stock 30g unsalted butter 1 ⁄2 small bunch flat leaf parsley, finely chopped salt and freshly ground black pepper

Start preparing the lentils by soaking them in cold water for an hour. ● Pre-heat the oven to 160°C. Spread the thin prosciutto out onto a baking dish and cook in the oven until crisp. This should take around 20 minutes, but keep a watchful eye so that it doesn't dry out too much. Keep to one side. ● Pour 20ml olive oil into a heavybottomed saucepan and gently cook the thick prosciutto, onion, carrot, leek, celery, garlic, thyme and rosemary for 5 minutes. Add the drained lentils, stir, then add the chicken stock (a good ●

quality cube is fine). Bring to the boil and simmer until the lentils are soft but not mushy. This should take around 20 minutes, but taste to check. The consistency should be sauce-like. Set aside. ● Heat a non-stick frying pan. Add the sunflower oil. Season the cod and gently cook skin-side down for 5 minutes. Turn over and cook for a further 4 minutes. ● To serve, re-heat the lentils and gently stir in the butter and parsley, and season. Spoon the lentils onto warm plates, place the cod on top and garnish with the crispy prosciutto. foodies | 39



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Dark secrets Spreading the joy of chocolate by revealing Rococo’s indulgent recipes is just one of Chantal Coady’s all-encompassing missions. The other is safeguarding the future of cocoa itself


Taken from Rococo – Mastering the Art of Chocolate by Chantal Coady, published by Weidenfeld & Nicolson, £35

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HE future of cocoa concerns me greatly. Most cocoa farmers are more than 70, and the young are moving to the cities. Unless we pay the real price for cocoa, we may have no chocolate in ten years' time. I want to be a part of reversing that trend in our own small way, and one of the most exciting projects we have embarked on is a joint venture with the Grenada Chocolate Company. The first time I came across their organic chocolate was when it appeared on my desk, having been deposited by the fleet-footed Mr Clayton, neighbour of the GCC and frequent visitor to the UK. It was clear that it had some pedigree. Not only was it made from the world famous Trinitario beans, it was made in situ using antique machines and solar power and, crucially, it was reversing the terms of trade, with all the value being added at the start of the production chain. The cocoa is ground into chocolate up the road from where it grows, and much of the chocolate makes its way into our Artisan bars. I think it is true to say that most of us love chocolate, but it is one of the most temperamental ingredients to work with. I want to share with you the dark secrets of what makes chocolate behave – or misbehave – the way it does, and demystify its nature. There is so much joy in sharing chocolate with your loved ones, so delve into the recipes for our award-winning chocolates and confectionery, and our favourite pastries and cakes. You'll discover the key principles of chocolate-making in indulgent detail, from tempering and decorating to making the perfect truffle: the secrets of Rococo, told for the very first time. ●



ROCOCO PRALINE CREAM This rich dessert is a fail-safe crowd pleaser at our chocolate summer school. Serve it unadulterated in individual glasses. Serves 12 50g Grenada dark couverture chocolate (71% cocoa solids), broken into pieces 175g Gianduja Praline or ready made Gianduja Noisette, broken into pieces 10g liquid glucose or honey 3 gelatine leaves 200ml milk 350ml whipping cream ● Melt both chocolates in a bowl over bain-marie. Stir in the liquid glucose or honey and remove the bowl from the heat. ● Soften the gelatine leaves in a bowl filled with iced water for 15 minutes. Bring the milk to the boil in a saucepan. Remove from heat, squeeze the excess water from the gelatine leaves and add them to the hot milk. Blitz with a stick blender. ● Pour the hot milk on to the melted chocolate, mix until the mixture is smooth and glossy. Stir in the cream and blend with a stick blender for a few seconds, then pour it into small glasses or serving bowls. ● Chill overnight before serving it unadulterated, or turning it into a layered dessert.

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WHITE CHOCOLATE HEARTBREAKERS These delightful cakes came about when one of my Twitter friends, The Gentleman Baker, suggested making a white chocolate version of a classic melt-in-the-middle chocolate fondant pudding, so we collaborated. Makes 12 heartshaped cakes 400g Valrhona Ivoire chips or Green & Black's white chocolate, broken into small pieces 100g softened unsalted butter, diced 3 large eggs, beaten 100g self-raising flour, sifted 1 tsp vanilla extract A pinch of salt 100g ground almonds

For the 'surprise' centre 80g good quality white chocolate 80ml raspberry puree at room temperature

● Make the 'surprise' raspberry ganache centre the day before you need it. Melt the chocolate in a bowl over a bain-marie and stir in the raspberry puree. Pour 2 teaspoons of the mixture into each hole of the ice-cube tray and place in the freezer to set. ● Preheat the oven to 190°C . If you are using ramekins, base-line them with baking parchment. ● Chop 200g of the white chocolate into pea-sized pieces. Melt the remaining chocolate in a bowl over a bain-marie, then add the butter and blend until combined. Whisk in the beaten eggs, a spoon at a time, adding a teaspoonful of the flour every now and then to stop the mixture curdling. Add the vanilla extract to the chocolate mixture and whisk until

light and fluffy. Fold in the remaining sifted flour, salt, ground almonds and 100g of the chopped chocolate. Scatter some of the remaining white chocolate in the bottom of each mould or greased and floured ramekin (enough to cover the base), then cover with about 1cm of cake mixture. Place half of one ice cube of frozen ganache in the centre of the mixture, then fill the moulds or ramekins with the remaining sponge mixture. ● Place the moulds or ramekins on to a baking sheet and put them in the oven. Turn the oven temperature down to 160°C and bake the cakes for 25-30 minutes. Leave to cool for 5 minutes before attempting to remove them from the moulds or ramekins; they are very fragile. Serve the cakes immediately.

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Makes 8 sandwiches

For the chocolate sponge 6 large eggs 65g caster sugar 45g unsweetened cocoa powder, sifted To finish 250ml double cream 1/4 quantity Classic Truffle ganache 75-100g fresh blueberries, halved 150g fresh raspberries, halved

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For the chocolate sponge, preheat the oven to 160°C. ● In a table top mixer with a balloon whisk beat the eggs with the sugar until the sugar has dissolved and you have a light and fluffy mousse-like mixture. Add the cocoa powder one heaped teaspoonful at a time, stirring gently until well combined. Pour the cake mixture into the prepared tin and bake on the middle shelf of the oven for 20 minutes until it is firm to the touch. Remove the cake from the oven and remove it from the tin. Carefully release the paper from the sides of the cake while it is still warm so that the cake retains its rectangular shape as it cools. Leave to cool on a wire rack. ● To assemble the sandwiches, trim the edges off the cake and cut into 6 squares ●

with a serrated knife. Cut each square diagonally in half into triangles and then carefully slice each triangle of ‘bread’ horizontally in half. It is the inside faces of the cut sponge that resemble sliced bread. ● Whip the cream to soft peaks. For each sandwich, spread the uncut side of 2 triangles of cake with 1 tablespoon of the ganache. Arrange some halved blueberries on one piece and some halved raspberries on the other. Spread a little whipped cream over the fruit. Place the blueberry-covered triangle on to a serving plate and carefully cover with the raspberry-covered triangle. Top with a third slice of sponge, cut-side facing up. Spear with a cocktail stick as you would a club sandwich. Repeat the process for the remaining sandwiches.



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THECOOKSCHOOL.COM Biggar ML12 6HL Tel: 01899 860 203 This idyllic rural retreat in the Scottish Borders will be demonstrating a slow cooking winter menu on 30th January. Cook School will be making seasonal mouth-watering dishes, such as veal osso buco, crème caramel with mead-soaked sultanas, slow-cooked aromatic pork belly and marmalade made with Seville oranges. Call or visit their website and quote 'Foodies Magazine' to reduce the cost of your class, or to enjoy a January two for the price of one for Foodies readers.

EDINBURGH NEW TOWN COOKERY SCHOOL EH2 1JE Tel: 0131 226 4314 January will host a Beginners Evening Class, lasting for five weeks and helping those of you who want to learn new skills for the New Year! Cooked food is taken home by everyone, so you'll be enjoying your new tasty creations. Saturday 12th January will give you ideas to inspire your dinner parties with Easy Entertaining, and Tuesday 22nd is Beer and Food Matching, exploring diverse ales alongside top quality Scottish produce. For those of you with a sweet tooth, Saturday 26th will consist of Cooking with Chocolate, a one-day workshop with advice and practical demonstrations on how to avoid a chocolate disaster! Prices start from £35 pp. 46 | foodies

NICK NAIRNSCHOOL Stirling FK8 3JZ Tel: 01877 389 900 Enjoy the all-new Just Bread day at this school, with fab ideas to delight and bedazzle your friends. Delve into the world of soda bread, focaccia, chapatti, buttermilk rolls, Sicilian semolina pizza dough as well as pecan buns with caramel. Nick Nairn's chefs will even provide a lunch for you to complement your doughy creations, along with all the recipes to take home with you. £139 for a full day, Monday 28th January.

TENNENT'S TRAINING ACADEMY Glasgow G31 1JD Tel: 0845 166 6060 www.tennentstraining

Currently the No.1 attraction in Glasgow on TripAdvisor, Tennents has created 3 different masterclasses this January. Those of you with coeliac disease will be pleased to note the Gluten Free Masterclass, providing inspiration without compromising on taste. Vegetarians and vegans will be glad to see a masterclass, which caters for them as well. Classes begin in the morning, providing ample time for a glass of wine with lunch. The third is Cook, Cocktails and The Corinthian Club, where Head Chef John Quinn teaches a traditional main meal, before you head on through to the bar where there is an academy mixologist. There you can relax before being whisked off to The Corinthian Club to enjoy their casino. Gift vouchers are available. Prices start from £90.



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Burns stars We invite Michelin star chefs Andrew Fairlie and Tom Kitchin to cook for Burns night.

ANDREW FAIRLIE’S CULLEN SKINK 1tbsp olive oil 1 leek 2cm cubes 1 litre fish stock 200g of peeled waxy potatoes 2cm cubes 300g undyed smoked haddock fillet 48 | foodies

1 bay leaf. Freshlygroundpep per 2tbs whipping cream Roughchopped chives

Warm oil in a pan, add chopped leek, cover and cook for a few mins until soft. ● Add stock, bay leaf, potato and haddock. Season with black pepper. ● Bring to the boil and simmer 15 minutes. ● Remove haddock from the pan with a slotted spoon. When cool , remove any skin and bones, then flake back into the pan. ● Blend a ladle full of the soup in a liquidizer and return to the pan. ● Stir double cream and simmer for3 minutes. ● sprinkle with the chopped chives and serve. ●



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TOM KITCHIN’S HAGGIS, NEEPS AND TATTIES Haggis 500g haggis 2 free-range egg yolks 100g plain flour 1 free-range egg, lightly beaten, for coating 100g breadcrumbs vegetable oil for deep-frying 4 quail's eggs Neeps 1 ⁄2 turnip (neeps) 1 litre water 150g caster sugar 1 bay leaf 3 thyme sprigs 6 black peppercorns 1-2 garlic cloves 1 teaspoon salt 150ml white wine vinegar Tatties 1 large potato 20ml clarified butter sea salt

Prepare the pickled neeps. Peel and thinly slice the turnip. Meanwhile, bring the rest of the ingredients to the boil in a saucepan. Remove from the heat, drop in the turnip slices and leave to infuse for 23 hours. ● Meanwhile, cook the haggis. Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for 2-3 hours. ● Once cooked, remove the haggis from the pan, unwrap and slice open. Take it out of the bladder and put into a large bowl. Let it cool slightly, then mix in the egg yolks. Turn the haggis out onto a sheet of cling film and shape into a roll, about 5cm in diameter. Wrap in the cling film and refrigerate to firm up. ● When ready, remove the pickled neeps from the liquid and cut into thin strips. Set aside. ● Once chilled, unwrap the haggis and cut into 2.5cm slices. Put the flour, beaten egg and breadcrumbs into 3 separate containers. Dip the slices first in ●

the flour to coat, then into the beaten egg, and finally into the breadcrumbs to coat all over; set aside. ● For the tatties, peel the potato and cut into wafer-thin strips using a Japanese mandoline. Mix with a little clarified butter and salt. Heat a non-stick frying pan, add a quarter of the potato and shape gently into a 5cm circle. Fry gently until crispy, then carefully remove and keep warm while you cook the rest of the potato in the same way. ● To fry the haggis cakes, heat the oil in a deep-fryer or other suitable deep, heavy pan to 180°C. Lower the haggis cakes into the hot oil and fry for 3-4 minutes until golden. Pile the neep strips onto warm plates. Remove the haggis from the pan, drain on kitchen paper and salt lightly. ● Add a little more oil to the pan and fry the quail's eggs for a minute or until the whites have set but the yolks are soft. ● Place the haggis cakes alongside the neeps and top with the quail's eggs. Place the crispy potato on the side and serve at once.



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ANDREW FAIRLIE SPICED WINTER FRUIT SERVED WITH CREAMED VANILLA RICE PUDDING Rice pudding 100g Arborio rice 50g caster sugar 1 vanilla pod 500ml semi-skimmed milk 100ml whipping cream Spiced fruit 1 apple, cored, cut into 8 1 pear, cored, cut into 8 2 plums, stoned, cut into 4 12 ripe brambles 100g sugar 1 vanilla pod 2 star anise 1 cinnamon stick

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Pre-heat oven 150C/Gas 2. Mix milk and sugar in pan over a gentle heat. Split the vanilla pod and scrape out the seeds. ● Add the pod and the seeds to the milk and sugar, bring to a simmer. ● Stir in the rice, cover with greased baking paper and place into the oven for 50 mins. ● Remove and leave to rest for 10 mins. ● Remove the pod then fold in the whipping cream. ● Put saucepan on to medium/ high heat. Add the sugar to the pan and heat until the sugar until it liquidises ● ●

and turns a pale caramel colour. ● Add apples, pears and plums and cook until the fruit lightly coloured. ● Remove from heat then add brambles. ● Split the vanilla pod and scrape out the seeds. Add the pod and the seeds to the fruit with the cinnamon and star anise. Bake in the oven for 10 minutes or until the fruit is just soft. Remove from the oven and add the brambles. ● Pour the rice pudding into warmed bowls and serve with the winter fruits in the syrup on the side.



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TOM KITCHIN’S BLOOD ORANGES WITH OATMEAL SPONGES AND BLOOD ORANGE CREAM Dried orange slices 4-5 blood oranges, peeled and divided into segments 100g icing sugar Oatmeal sponge 125g softened butter plus 30g for greasing moulds 125g honey 3 whole eggs 75g ground almonds 50g oatmeal, fine or medium grain 30g plain flour 15ml Johnnie Walker whisky (a blend works best here so you don't waste the uniqueness of a malt) Blood orange cream 2 whole eggs 75g sugar zest and juice from 2 blood oranges juice of a lemon 125g unsalted butter 1 leaf gelatin

● To make the dried orange slices, place the blood orange segments on a baking tray lined with greaseproof paper. Dust with icing sugar, then turn the slices over and dust the other side. Place in a very low oven (100°C/Gas 1⁄2 ) for 11⁄2 -2 hours, then check. Set aside to cool at room temperature. ● To make the oatmeal sponge. Preheat the oven to 180°C/Gas 4. Butter the moulds with the 30g of softened butter and set aside. Mix the 125g of butter with the honey until smooth. Gradually mix in the eggs one at a time. In a separate bowl, mix together the almonds, oatmeal and flour in a separate bowl. ● Pour the almond mixture into the butter, honey and eggs and fold together until well mixed. Stir in the whisky. Pour the sponge into the greased moulds and bake in the preheated oven for 20 minutes until golden brown. Leave the sponges to

cool before unmoulding. ● To make the blood orange cream, mix the eggs, sugar and the blood orange zest and juice with the lemon juice in a metal mixing bowl. Melt the butter in a pan - do not allow it to boil. Add the butter to the mixing bowl. Place the bowl over a pan of simmering water and whisk gently for 20 minutes or until the mixture thickens enough to coat the back of a spoon. ● Meanwhile soak the gelatin in a small bowl of cold water for 5 minutes. Squeeze out the excess water and add the gelatin to the blood orange cream mixture. ● Mix well and place in fridge for 2-3 hours to set slightly. ● Place a spoonful of blood orange cream on each plate and top with an unmoulded oatmeal sponge. Arrange some dried orange segments on top of the sponge.

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Personal space Interiors photography legend Martyn Thompson opens his portfolio to share the kitchens of some of his favourite subjects

This page: New York graphic designer Andrew Egan’s apartment shows his love of grey. Opposite: the Sydney loft conversion of set designer Lesley Crawford 54 | foodies



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Top: Dave Alhadef makes all his own furniture for his Brooklyn loft. Bottom: Hotelier Sean Macpherson’s quirky Manhattan home

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Above: clothing designers Gunn Johansson and Pierangelo D’Agostin prefer minimalism in a space they call home and also use as a studio Left: Church Point, the home of Lee and Guy Matthews on Sydney’s northern beaches

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Glenkinchie Distillery, home of the Edinburgh Malt. Enjoy our exceptional exhibition with its renowned model distillery, followed by a guided tour through our production area and the observation room inside our warehouse to experience “the angels’ share”, finishing in our tasting room for a dram. This is an awe-inspiring experience for whisky fans and novices alike.

Tours + Prices

Opening Times

Glenkinchie Exhibition & Taste £3

January - March*

Self-guided exhibition experience, followed by a taste of Glenkinchie single malt, served in our tasting room

Glenkinchie Distillery Tour £7 Self-guided exhibition experience, guided tour of the distillery production area, finishing with a guided tasting of Glenkinchie single malt, served in our tasting room

Flavour of Scotland Tour £12

Self-guided exhibition experience, guided tour of the distillery production area, finishing with a tutored nosing and tasting of a range of single malts representing the different styles produced around Scotland (including Glenkinchie), served in our tasting room

Bespoke Tours price on application

Group tours, private evening tours, corporate tours and Glenkinchie master classes are also available upon request. Please contact us for more information.

Contact Pencaitland, Tranent, East Lothian EH34 5ET Tel: 01875 342012 Email: For directions see website

Mon - Sat: 10:00 - 15:00 Sun: 12:00 - 15:00 *For tours during the month of March, please contact us to check tour availability as we may be closed for maintenance

April - October

Mon - Sat: 10:00 - 17:00 Sun: 12:00 - 17:00

November & December

Mon - Sat: 10:00 - 15:00 Sun: 12:00 - 15:00

Last tour

1 hour before closing

Festive Tour Times

Restricted opening: please telephone in advance to check tour availability

Adverse Weather Conditions

In the event of adverse weather conditions, the site may be closed to ensure the health & safety of our employees and our visitors; please contact us prior to your visit



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Stinging reply Look forward to spring foraging with these cocktails that bite back BLOODY MARY My pet hate in a Bloody Mary is the bitty, gritty texture often produced from including horseradish and pepper granules. This version of the Bloody Mary is all about isolating the components of the cocktail, creating definitive homemade versions and putting them all back together again. I love a good Bloody Mary, and I embarked upon an 18-month clean-up job that removed all the elements I found to be holdiing back the drink and enhanced all the best bits. The result is a drink with distinguished components: a cleantasting Bloody Mary which hit you full force but in a linear fashion. Comforting, yet re-energising! 50ml homemade horseradish vodka 15ml fresh lemon juice 15ml Worcester sauce pinch of celery salt 3 drops of pepper tincture 3 dashes of hot pepper sauce 100ml tomato mix lemon slice, to garnish â—? Build the ingredients over cubed ice in a highball glass. Beginning with the horseradish vodka, lemon juice and Worcester sauce and finish with the salt and pepper tincture, hot pepper sauce and finally the tomato mix. â—? Stir and add lemon to garnish.

Drinks by Tony Conigliaro is published by Ebury Press, ÂŁ25 foodies | 59



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NETTLE GIMLET I created a twist on the classic Gimlet using traditional dried nettles. I looked at nettle cordial recipes that dated back to the 1800s and realised how simply they could be made. I tried recipes with both fresh and dried nettles, but the dried produced a range of beautiful tannic notes. I use a dehydrator on the leaves, but you could just as easily turn the nettles upside down and dry them by a window. The resulting cordial is surprisingly fruity and reminiscent of elderflowers. The grassy flavour of nettles works well with the orris root, angelica and juniper botanicals in gin. The subtleties of the spirit are left undiminished and are complemented rather than softened by the fruitiness of the cordial.

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40ml gin 20ml nettle cordial lemon twist Combine the gin and cordial in a cocktail tin and stir over cubed ice â—? Strain into a small, chilled coupette and finish with a small lemon twist â—?



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haophraya is the new Thai restaurant that has opened in the former Oloroso on Edinburgh's Castle Street. It’s all very sophisticated, with cream leather and wood interiors, beautiful bhuddas, amazing lighting and cream orchids in high vases. From the traditional Thai greeting ,to sumptuous furnishings, and flowers, you could easily imagine yourself in a high-end restaurant in the centre of Bangkok. Before dinner we enjoyed Mai Thai cocktails at the Palm Sugar bar. Our table was the best in the house, situated in the newly-constructed glass box on the roof terrace with amazing views of the Castle, the skyline and the Firth of Forth. At tables inside you can watch the theatre of chefs cooking in the open kitchen. We started with Ruammit Satay fondue a signature dish starter selection of chicken satay, pork, prawn, grilled squid, and thai fishcakes on bamboo skewers, with a delicious warm and crunchy peanut sauce. Beautifully presented on a high cake-stand style platter, this was a really fun and sociable way to start the meal. The chicken and pork satay were tender, and the grilled squid was a great addition to the selection.

£62.25 three courses for two people 33 Castle Street Edinburgh EH2 3DN Tel: 0131 226 7614

For the main course I ordered jungle fish curry made with herbs and plants from Thai jungles which promised to be healthy but exceptionally hot! Beautifully presented and decorated with flowers, the fish was tender and moist while the sauce was hot but slightly lacking in flavour. The jasmine rice was cooked to perfection. My partner ordered the chefs signature dish of massaman lamb curry with pieces of lamb stewed with coconut milk, potatoes, onions, chickpeas and cashew nuts. Rich in flavour, fragrant and not too spicey, the meat was tender and served with a sprig of rosemary. Now to desserts, and bananas in sweet coconut milk were sweet if slightly buttery. We were encouraged to try deep fried coconut and chocolate ice cream. Delicious but you could really only manage a few spoonfuls! This is the latest offering in a chain of restaurants which started in Leeds and includes Manchester, Liverpool, Glasgow and Birmingham, and they obviously pride themselves on service -the waiters could have jetted in straight from Thailand they were so friendly, attentive, and polite. For a birthday celebration you can book a birthday song! ● foodies | 61



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That vital spark Shake off the winter blues with a relaxing spa day or a new exercise plan, says Merle Brown


estling quietly in the shopping centre, hidden away, for only the lucky few to discover, there's a retreat, a haven, a break from the madness that is January sale shopping. Seek out the Clarins Skin Spa on your High Street, or in your nearest shopping centre, and your sales stress will melt away. That's what my other half and I did recently, spending a wonderful hour or so of relaxation, whilst the comercial craziness continued all around us. We went to the Clarins Spa in Edinburgh's John Lewis for body treatments, the perfect way to pamper yourself at this time of year, when most of your thoughts for the last month have been of what to get for others. Treat yourself! I indulged in the one hour 20 minute Rebalancing Massage, using Clarins Tonic Body Oil, which helps restore equilibrium to a stressed-out mind and body. My other half had the men's Muscle Ease Massage, which certainly seemed to relax him - I found him wandering,

DANCEBASE, EDINBURGH Whether you’re looking to loosen up, shake off some holiday weight, gain some new dancing skills or just looking to have a bit of fun in dull January, Dancebase is definitely the place to go. Courses include Yoga, Pilates, Hip-Hop, Contemporary, Ballet, Bellydancing, Ballroom Dancing and many more. Visit for more information.

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dazed, in the electrical department, his treatment lasting 20 minutes less than mine. Clarins Spas might be in the heart of shoppinginsanity, but they are oases of calm, and their therapists are some of the best trained, most professional and polite you will ever encounter. For your nearest Clarins Skin Spa, visit, or call 0800 036 3558. Our treatments were £55 and £47.. ●

PENNINGHAME FOUNDATION, DUMFRIES & GALLOWAY, SCOTLAND Love your Body Day is a nurturing course designed to improve your health and explore the connections between body, food and lifestyle patterns. Based at the idyllic Penninghame Estate and led by Paul and Jack Lambeth, you will learn to improve your health through hands on cooking, talks and discussions. For more information visit

RE;BOOT, ABERFELDY, PERTHSHIRE, SCOTLAND If you are looking for a taste of boot camp fitness regimes, look no further thatn Re:boot,. As well as running their popular residential weekend bootcamps, Re:boot also offer a one-day camp on the last Saturday of the month, beginning 26 January. To book, visit



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SPICE IT UP COCKTAIL OF THE MONTH: TANGERINE SPICE MARGARITA Allspice dram (we use St. Elizabeth) Allspice Salt or salt-andsugar (equal proportions) 1 lime wedge 11⁄2 oz 100% blue agave reposado tequila


IP Glasgo Royal is w Theatre host spellb ing the Midsum inding mer Nigh Dream 2 t's 5th-2 January 6th

1 oz fresh tangerine juice 1 ⁄4 oz fresh lime juice 3 ⁄4 oz Spiced Triple Sec 1 ⁄4 oz agave syrup 6 to 10 ice cubes (about 3⁄4 cup)

Crust the rim of the glass with Allspice Salt. Combine ingredients. Cover, shake until cold. Strain and serve immediately. ● ●

THE HANGING BAT EDINBURGH Like ale? You'll love the Hanging Bat, a hip new bar on Lothian Road that brews its own beers. As well as the bat cave brews, the bar features a regularly changing rota of six cask ales, fourteen keg lines and over a hundred different bottles. Meet the Brewer nights and a pub grub menu which includes BBQ from the bar's own smoker help complete picture. The beer pump taps in the toilets are pretty fab as well. 133 Lothian Road, Edinburgh EH3 9AB Tel: 0131 229 0759 PANTRY EDINBURGH The Pantry kitchen and urban farm shop is the latest addition to Stockbridge's eating out options. Local and seasonal sourcing are the driving forces behind the dishes produced by head chef 64 | foodies

Ian Henderson. Typical dishes on the regularly changing menu might be the Arbroath smokie kedgeree with soft quail's egg or the pulled pork cheek with grain mustard, apple sauce and shredded celeriac. As well as meat, fish and veg from local producers, pre-prepped meals to cook at home are on offer. 1-2 North West Circus Place, Edinburgh EH3 6ST Tel: 07595 432 214 THE SCARAMOUCHE GLASGOW The Scaramouche Poker tournaments and football seem to be the most popular past times at The Scaramouche, a new bar in Glasgow's Charing X. A pub menu sustains guests through matches and comfort them after bad beats at the card table. If you reckon that you can do the fandango then see their open mic nights. 140 Elderslie Street, Glasgow G3 7JR Tel: 0141 353 2342

SUBTLETY IS KEY WINE Vistamar Late Harvest Moscatel £6.24 or £4.99 when you buy any 2 Chilean Wines Aromas of white flowers, peach, apricots and quince. DB Family Selection Pinot Grigio 2012, £7.49 Waitrose The wine has subtle aromatics of pear & nuts. Chateau Mont Milan Corbieres 2010£6.99 or £7.99 when you buy 2 or more, Majestic Wine This is a wine with remarkable finesse for its modest price.

NOT JUST YOUR AVERAGE GYM! FOUR REASONS TO TRY SOMETHING DIFFERENT THAT WORKS! Short and effective 25 minute sessions every half hour. Suitable for all ages and abilities

Expert Personal Trainers providing fitness, nutritional and lifestyle advice

Small Group Personal Training and ONE:ONE Personal Training in a fun, fresh and friendly environment.

Book your FREE trial today and get a complimentary Body Composition Analysis*

Through using Power Plate technology our intense training sessions last only 25 mintes giving you accelerated fitness and improved body shape in a short period of time. STUDIO EH1 is the only studio in Scotland combining Power Plate and TRX to give you the ultimate core workout! *3 month commitment - shape change guaranteed!

7A Coates Crescent Edinburgh EH3 7AL

Bookings: 0800 083 5022 Online: Email:

NOT JUST YOUR AVERAGE GYM! FOUR REASONS TO TRY SOMETHING DIFFERENT THAT WORKS! Short and effective 25 minute sessions every half hour. Suitable for all ages and abilities

Expert Personal Trainers providing fitness, nutritional and lifestyle advice

Small Group Personal Training and ONE:ONE Personal Training in a fun, fresh and friendly environment.

Book your FREE trial today and get a complimentary Body Composition Analysis*

Through using Power Plate technology our intense training sessions last only 25 mintes giving you accelerated fitness and improved body shape in a short period of time. STUDIO EH1 is the only studio in Scotland combining Power Plate and TRX to give you the ultimate core workout! *3 month commitment - shape change guaranteed!

7A Coates Crescent Edinburgh EH3 7AL

Bookings: 0800 083 5022 Online: Email:



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Out and about

If you want to feature contact

FOODIES CHRISTMAS Edinburgh sparkled with Michelin starred-chefs, tasty masterclasses and artisan food and drink from all over Scotland and further afield

COCKTAILS IN THE CITY Edinburgh’s top bars mixed up seasonal creations at glamorous Mansfield Traquair

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THE MACALLAN GOLD The Macallan 1824 Series has been created to showcase the beautiful range of natural colour found in our whiskies – each expression becoming darker and more complex. The Macallan Whisky Maker, Bob Dalgarno, has handpicked 100% sherry casks to deliver the rich, 100% natural colour and the full bodied aromas and flavours for which The Macallan is recognised and famed. THE MACALLAN GOLD, A SINGLE MALT OF EXEMPLARY CHARACTER AND FLAVOUR


Foodies Magazine January 2013  
Foodies Magazine January 2013  

Foodies Magazine 2013