GaStRoNoMiC DeLiGhTs

Firstly l need to say that I am very fortunate to have a husband who loves to cook and is good at it!

Gordon Ramsey has been high on my admiration list this week, not just for being a fantastic Scottish chef but also for the fact that he is playing football in a charity fund raising match ~ ‘Soccer Aid’. Thirty-eight years old, muscle tear and still willing to go on pitch! I like him because he does not pretend to be anything other than himself and is willing to admit when he is wrong.
Another chef that l admire is Nick Nairn who promotes Scottish cooking and is enthusiastic for fresh local produce. He lives and works in Glasgow where he has a cooking school encouraging young emerging talent. On being asked what was the best thing about Glasgow, he answered,
“Definitely the people. You can have the most beautiful city, but it means nothing without friendly faces. Glaswegians certainly know how to enjoy themselves properly and have adopted a great cosmopolitan outlook.”
The pictures are of a ‘Nick Nairn cooking school’ student project that l did a few years back.

Gone are the days when the Scottish larder was something to be feared ~ when we seemed to emanate a reputation that the diet should consist of nothing more than haggis and black bun! Surely we are now more ‘cosmopolitan’ than that~ aren’t we?

Haggis: A small highland animal with one pair of legs shorter than the other to more easily circle the highland hills.
Black Bun: Black Bun is a rich and delicious fruit cake ~ also known as a 'flies graveyard'.
Scottish Cooking

Peace and plenty; and no killing;
Beef at a groat, and meat at a shilling.
Whisky for nothing, beer at the same.
A bonnie wee wife; and a cosy wee hame.