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Monday 17 May 2021 A few years ago, as I sat overlooking the harbour in Sydney – I was living there and working at Time Out – an Italian chef, upon clocking my Glaswegian accent, looked at me and said, ‘Scotland? Great produce! But you don’t know what to do with it.’ This, I realised, feeling suddenly pale in the Australian sun, is the global reputation of Scottish cooking. Sure, our produce is world-renowned – salmon, shellfish, whisky – but there is little faith that we, as Scots, know what to do with our own bounty. Ethical Shellfish Company boat It is, of course, nonsense. The people have known how to cook with their country’s wares for millennia – culinary craft has been honed throughout historic invasions, waves of immigration and the spice laden kists of imperialism – but somehow so-called Scottish cuisine has left us with haggis and tatties, deep-fried fish (we don’t talk about the other deep-fried thing) and chicken Balmoral. Glasgow che ....
Seaweed is the superfood of 2021, so why is it so good for us? Marine algae gets top billing as online searches for it soar in our bid to follow a healthier diet 15 January 2021 • 5:30pm Hopping from shore to shopping bag: searches for seaweed products have increased by over 100 per cent Credit: Getty Images Seaweed is set to be the ‘superfood of 2021’ according to Waitrose in its new-year trend report. Perhaps we are all looking for interesting ingredients to make up for our lack of travel, or maybe it s a craving for colour that makes dulse and kelp a popular choice. ....