It’s with some trepidation that I dub this a recipe for ‘Scottish Oatcakes’. You see, it isn’t entirely clear what fat should be used to bind a traditional Scottish oatcake, but it almost certainly isn’t olive oil. Everyone appears to hold differing opinions and methods, but the flavour of olive oil and the crispness it brings really does it for me. Honestly, these are so far above what you find in the supermarket you’ll never revert.
Let me show you how to make egg fried rice the easy way. Usually, when making this classic dish the uncooked egg is added to the wok with the rice. I don’t know about you, but that method is so hit-and-miss that you’re somewhat likely to end up with an unpleasant rice/egg mush. It’s better to sidestep the issue completely, go fool-proof and prepare your egg separately. The result is perhaps even more delicious; it’s certainly easier to appreciate and savour the egg. I may be a fool, but I’m a clever one.
If there’s one thing the festive period wouldn’t be the same without, it’s probablymince pies. Small cupcake-sized pastries filled with brandy infused fruit mincemeat, these sweet treats are one of the defining foods of December. This recipe forMince Pie Caketakes the flavours of a classic mince pie and bundles them all into one delicious and surprisingly light fruit cake. Serve with brandy butter for a little extra indulgence.
The Ginger Nut – or ginger snap – is a universally popular biscuit first produced in Britain in the mid-nineteenth century. One of the hardest biscuits on the market, Ginger Nuts are renowned for being superb “dunkers” capable of withstanding even the hottest of tea. However, not only are these wonderful biscuits hardy in texture, they also have an incredibly robust flavour. It’s hard to be left wanting when someone cracks the Ginger Nuts out.
Autumn tends to be characterised by a distinct group of ingredients and styles –pumpkin,apple,piesandone-pot meals– but that isn’t the whole story. A simple, frugal pasta dish can be comforting and delicious in equal measure.Arrabbiata, with its hints of chilli and garlic demonstrates this perfectly, especially with a few butterbeans thrown in for good measure. Of course, chicken is the most common pairing with this Italian favourite, but for me it can often be a less-than-inspiring ingredient.Butterbeans all’Arrabbiatamixes things up beautifully, bringing an already incredible sauce to life.