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Kids Kitchen: Teach the bairns to cook with Scottish food writer Liz Ashworth

by Liz Ashworth © Shutterstock / Evgeny Atamanenko For brilliant recipes, the best of local produce, fresh ideas and insight, subscribe to our weekly Food and Drink Newsletter. Thank you for signing up to our Food and Drink Newsletter. Something went wrong - please try again later. Sign Up Liz Ashworth is passionate about teaching children to cook, and each month, presents some simple recipes to make at home, served alongside a slice of history about Scotland’s foodie past… Hello, my name is Liz Ashworth, from Moray, and I invite you to come with me each month on a food journey through Scotland’s kitchens of the past and present.

Meet the food writer who is helping one of Orkney s historic ingredients make a welcome return

She lives at Lhanbryde in Moray, although she has long family connections to the islands. “Some of the first grains of bere were found on the shores of the Sea of Galilee some 8,000 years BC, and how it came to be a staple crop in Orkney is quite an interesting story,” said Liz “During the Neolithic revolution, farmers started to cultivate crops instead of just being hunter-gatherers, and because of that they needed more land to grow crops. “As the population settled and grew, and the Ice Age diminished, they moved out of what’s known as the Fertile Crescent – a region in the Middle East that takes in countries such as Palestine and Egypt – and spread out in all directions across the world.

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