On Friday we presented “5 Ways to Change the Way We Do Food” at a packed Fringe Meeting with Nourish Scotland at SNP Conference.
Our ideas focused on:
1. Food Sovereignty - reclaim some control over our food system and assert your rights to good nutritious food. Export your surplus, not your core.
2. Ending Food Banks – they are the worst part of a dependency culture
3. A House of Food for Scotland – to train and upskill public food providers
4. Local Food for Schools – launching next week
5. Food and Climate Change – Scotland has world leading climate change legislation and a food and drink policy that’s restored some cultural pride, but the two operate in complete isolation. More here.
Special thanks to Michaela and her team at the Perth Concert Hall who turned our recipes into a delicious lunch (see empty serving hot trays on the right).
Many people asked for the recipes on the day, so here they are…
Roast Pumpkin Barlotto with Rosemary and Chilli
This recipe will work with big pumpkins or smaller, sweeter squashes. Be generous with the seasonings – especially if you’re using a big pumpkin. Serves six
For the Pumpkin:
1 good sized pumpkin (2 -2.5Kg)
Olive oil, Garlic cloves, Sprigs rosemary, Dried chilli flakes
Dried mixed herbs or marjoram or thyme
Salt & Pepper
Halve the pumpkin, then third each of the halves. Scoop out all the seeds and innards. Deeply score the flesh in a criss-cross style. Rub some olive oil into the surface of the pumpkins ready to roast. Add the flavourings to the flesh:
Rub with garlic, peeled and squashed with a knife
Stick cloves of garlic into the crosses
Lay rosemary sprigs on top
Sprinkle on dried chilli flakes or herbs
Season well with sea salt & pepper
Place on a baking tray and bake at 180°C / 350ºF / Gas 4 for about 45 minutes or until the flesh is soft. Once cooled, scoop out the flesh into a bowl and set aside.
For the barlotto:
270g Pot or Pearl Barley (about 45g per person)
1 large onion
2 tbsp olive oil
½ small glass white wine (optional – Cairn o mohr Oakleaf works well!)
4 fresh sage leaves
1.2 litres/ 2 pints vegetable stock (add 1 heaped tsp of Marigold Bouillon to boiling water)
Using a heavy based pan with tight fitting lid, warm the olive oil. Add the finely chopped onions and allow to cook for about 5 minutes till golden. Tear the sage leaves, add with the barley and allow to cook for another minute. Add wine if using. Add all the stock, stir and cover. Simmer for at least 1 hour if using pot barley. Pearl barley should cook in 45-50 minutes. Check and stir at regular intervals, adding more liquid so that it remains soupy.
When the barley is almost done, stir in the pumpkin mix and check seasoning. Allow to simmer away for another 20 minutes or until the texture is right.
Serve either on its own, with grated cheese, yogurt, or with a side vegetable like cabbage.
If you have made enough for 2 days just add more hot stock on day two and gently reheat.
Perthshire Lamb Casserole
1 tbs olive oil
1 pound leg of lamb cut into bite sized chunks
1 large onion, peeled and chopped
1 leek, washed, trimmed and cut into rounds
2 stalks celery, trimmed and chopped
2 tbs flour
1 tsp dried thyme
1/2 tsp dried rosemary
fine sea salt and freshly ground black pepper
hot chicken stock (about 1 litre)
4 carrots, peeled and cut into batons
5 potatoes, peeled and cut into chunks, or use 10 new potatoes
1/4 pumpkin or other veg
Heat the oil in a medium sized heavy dutch oven over medium high heat. Add the lamb cubes, celery, onion and leek. Cook, stirring occasionally, until the vegetables begin to soften and the meat to brown. Once the meat has browned all over, sprinkle it with the flour, rosemary, thyme, parsley and some salt and pepper. Cook and stir to coat meat. Pour over hot chicken stock to cover, giving it all a good stir. Cover tightly and simmer for about an hour.
Add the carrots, turnip and potatoes, adding more stock as necessary and leaving the potatoes whole if using new potatoes. Bring to the boil, then reduce the heat to a slow simmer. Cover tightly and cook until the vegetables and meat are very tender. Taste and adjust seasoning as necessary. Spoon out into heated bowls to serve.
Creamed Cavolo Nero
1 bunch cavolo nero cabbage leaves
110ml/4fl oz double cream
2 garlic cloves
salt and freshly ground black pepper
Bring a large pan of water to the boil and cook the cavolo nero for one minute. Drain and refresh in a bowl of iced water, then squeeze dry. Slice the cavolo nero into fine shreds.
Place the cream and garlic into a pan over a medium heat and bring to the boil. Reduce the heat to simmer until the liquid has reduced by half.
Add the cavolo nero, season, to taste with salt and freshly ground black pepper and warm through