A PIECE and chips on a Sunday night…the smell of mince and tatties in the close…and those awful school dinners. On a sunny afternoon in her Castlemilk garden, Bridget Crossan is remembering happy times with family and friends. These are stories that make you laugh out loud, that can bring a tear to your eye, and food is always the essential ingredient. “Food brings people together,” she smiles. “I can still remember sitting round the table squabbling with my brothers and sisters, and my dad saying ‘who ate ma ootsider?’ or ‘yer no movin’ until ye eat aw that’.
How to host your own Burns Supper at home during lockdown
Crack out the tartan and get ready to celebrate one of the best nights of the year.
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Method: Place the cream in a pan and bring to the boil. Place the chocolate in a bowl and pour over the heated cream, whisk until combined. Cool in the fridge for a minimum of two hours (ideally overnight). Whip the mixture to soft peaks, then add brambles and whip to firm peaks. Cream together the butter and sugar, add the dry ingredients and mix well. Roll out like a sheet of biscuit to about 1cm thick. Bake at 180C, checking after 15mins, take out when it is a nice golden brown, cool then break into a crumble. Bring milk and cream to the boil; whisk egg and sugar together. Take the milk and cream mixture off the heat and carefully whisk into the egg and sugar mix, add the vanilla. Whisk slowly on a gentle heat until it thickly coats the back of a spoon, cool.