Yesterday was my first day without classes for a fortnight and I was definitely in holiday mood. The Troubadour and I started the day with a trip to Ingin Brae – translates as Onion Hill! but I don’t want to go all Parliamo Glasgow on you – to collect some wild garlic which is just coming alive. Great pungent aroma in the car on the way home. Then I attended a workshop organised by Local Food Works, at the beautiful Falkland Estate, and led by Stella Colleluori, a local chef, caterer and food event sytlist. The workshop, ‘Spring Larder’, was about using whatever’s fresh in the immediate area right now; and we proceeded to make cheese and spinach tarts and lamb souvlaki. Stella also made a batch of tzatziki to go with the kebabs.
Local Food Works is a Climate Challenge funded programme, and they run monthly workshops on the use of local products, as well as a food market and community meals. Their aim is to support the growth of local food producers and also to reduce our carbon footprint by making good food more locally available. Certainly we’re blessed with some great artisan food producers in Fife, and for our tarts we had locally milled flour, local butter, milk, cheese and cream, local spinach and garlic … and even local smoked sea salt. There’s a lot of inventiveness going on and as you can imagine it was a pleasure to work with these lovely ingredients.
For the souvlaki we had lamb from Minick’s, a local butcher, lean and tasty. We threaded up the skewers with red and yellow beetroot slices, and leaves of onion; all marinated in Scottish rapeseed oil and cider vinegar, with thyme, rosemary, and a little mint that had just poked its head through the soil that morning. The beetroot, Stella confessed, was an experiment in the interests of keeping the whole dish local. She hadn’t tried them on skewers before. I got the job of slicing them and although I kept them as thin as I could, I’d say they would have been better at least parboiled first. But hey, you have to try these things! The colours were beautiful so that’s half the battle. Stella was an inspiring and encouraging presenter and we were left with a great feeling for buying and cooking local – and not bothering too much about the calories!
On the topic of artisan food, I was delighted to hear via Twitter last night that Errington cheese is back on the market. I’ve been trying to check out the full story and it looks as if the legal challenge isn’t yet over; but all power to Humphrey Errington’s elbow for the fight he has had on his hands, and for sticking with it.
Finally, leaving you with a view of some of the spectators at Ingin Brae yesterday morning …