• 02/11/07
  • Comments: 1

 

stew.jpgThe Fife Diet launched officially today. We’ve had wholefoods and slowfoods, fastfoods and organics. We’ve had road-food, and freeganism, we’ve had Masterchefs and Naked Chefs, the F Word and the Atkins.

The difference with the Fife Diet is, it’s not actually about you any more. If you missed our launch today at the Falkland Centre for Stewardship you can view STV’s news coverage of the event here. 

Many thanks to Bellfield & Jamesfield Farms for supplying the raw ingredients for todays event. Visit their websites here. For Bellfield’s Organic Veg Deliveries go here: http://www.bellfield-organics.com/ and for Jamesfield farm shop and cafe here: http://www.jamesfieldfarm.co.uk/

Try our Sustainable Stovies Recipe (all ingredients are seasonal and can easily be sourced in Fife)…

Chop two large onions
Add one clove of garlic
Add two carrots (cubed)
Add six potatoes in chunky slices
Add six baby swede turnips (whole if small or halved if larger)

Fry all ingredients in Fife butter in a large heavy bottom pan for 10 minutes stirring and adding salt and pepper. Add hot water to just cover ingredients with some veg stock. Cook on low heat for 30/40 minutes with lid on (occasional stir required). Add a bit of grated cheese and some chopped chilli and chopped parsley. Take lid off to cook down for 5 minutes.

Stir. Eat.

Feeds 4.

To get involved or for more information, email us at fifediet@yahoo.co.uk

One Comment
  • Bar Fridge February 6, 2011 at 15:37

    ,’~ that seems to be a great topic, i really love it :”,