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James McIntosh

Food from Scotland

Posted by James McIntosh Thursday, 25th July 2013

No matter where I have travelled across the world with food, I have been asked 2 things about UK food, firstly something about Yorkshire Pudding and/or Fish & Chips, and secondly Whisky (remember no 'e' in the Scottish Drink) or Smoked Salmon. The Asians as we know go mad for Scotch Whiskey. Asparagus from Glam's Castle always starts the Asparagus season, Cloutie dumplings are a favourite of mine from my days at University, and a Forfar Bride I'm informed is like a Scottish Cornish Pastie. Haggis, not my favourite, but for others it may be, heaven knows the stuffed sheep's stomach has lasted as a famous food for many years! 

 

All being said, food from Scotland is world class, it's identifiable and so easily available across the UK too.

 

My memories of Scottish food in my time was not about frying food, but fresh fruit and vegetables, that brings colour to the food and a trip to the Orkney Islands to see the salmon, herring and crab farms. The farmers I met during my time were passionate about their produce - food from "farm to fork" at its best.

 

And, to top it all, my dad bred Aberdeen Angus cattle, all being back home in Northern Ireland, but every October we went to the Perth bull sales.  One thing this taught me is how great a quality Aberdeen Angus beef is, bred in Scotland or not.

 

Its 30oC today in London as I write this, so, let's cook a Scottish dessert on the Rangemaster today - Cranachan.

Shutterstock _140677411

Shutterstock _140677411

Cranachan(Serves 4)

Ingredients

  • 550ml double cream
  • 85g rolled porridge oats
  • 5 tbsp whisky
  • 3 tbsp honey
  • 450g raspberries

Method

  1. Toast the oats lightly in a hot pan on the Rangemaster Hob. Toast until a light brown colour.
  2. Lightly whip the cream until it reaches the soft peak stage and fold in all of the ingredients.
  3. Serve in a dessert glass.

 

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