Sunday, 2 March 2014

My Mate Marmite

Love it or hate it, Marmite is made from yeast extract, a by product of beer brewing. It is popular with vegetarians, as a meat free alternative to beef extract. It was invented in the 19th century when it was discovered that brewers yeast could be concentrated, bottled and eaten. It is a sticky, dark brown food paste with a distinctive powerful flavour.  

In 1902, the Marmite Food Extract Company was formed, opening a small factory in Burton on Trent, where is still resides today. The product took it's name from the French term for a large, covered, earthenware or metal cooking pot. The label still has the image of a Marmite. It was originally supplied in earthenware pots, but since the 1920's it's supplied in glass jars.

Since the discovery of vitimins in 1912, yeast was found to be a great source of "B" vitimins. It was included in soldiers ration packs during WWI and became a dietary supplement in prisoner of war camps. 

Many Brits have been weaned on Marmite, but a food inspection agency in Saskatchewan has decided that it is not suitable for Canadian palates. In Canada on January 24, 2014 the Canadian Food Inspection Agency moved to stop the sale of Marmite, as well as Vegemite, Bovril, Lucozade, Penguin Bars, Ovaltine and Irn Bru, because they are enriched with vitimins and minerals which are not listed in Canadian Food Regulations. The agency has said that these products were not a health hazard, but they are not the versions that are formulated for sale in Canada, which meet all the Canadian Food Regulations. The Canadian versions that are compliant formulations of these products will still be permitted to be sold in stores across Canada. 

This led to many irate customers in Canada on Burns Night this year, as they couldn't stock up on Irn Bru to drink to the morning after. I haven't heard of anyone in Britain dying from consuming Irn Bru, have you?

Tuesday, 21 January 2014

Scotch Whisky

"Thee Ferintosh! O sadly lost
Scotland laments frae coast to coast"

Photographer: Tim Hill

When the owner of Ferintosh, the famous Scotch Whisky, distilled by Forbes of Culloden, was bought out in 1784, Robert Burns immortalized the sad event in a poem.

Whisky, another gift that Scotland gave to the world, requires the Scottish climate, pure water, rich peat and hundreds of years of experience in the skillful art of distilling. The word itself is derived from the Gaelic "uisge Beatha" meaning the water of life. As time passed "Uisge" became "Usky" then eventually "Whisky". The oldest reference to whisky dates back to 1494, entered into the Scottish Exchequer Rolls. 

The Isle of Arran is the home of "The Robert Burns" Arran single malt, which has been endorsed by The World Robert Burns Federation. It is a light and aromatic single malt, perfect for drinking prior to or during a meal, very fresh with no artificial colouring. 

Scotch Whisky shipments to Canada are worth over £60 million a year, which represents about 20% of all Scottish exports to the market. The EU-Canada trade deal is welcomed by Scottish distillers, as Provincial Liquor Boards in Canada still control the import, sale and distribution of spirit drinks in Canada. The Liquor Boards continue to apply complex fees, to cover costs such as customs clearance. These "cost of service" charges are often higher on EU spirits than competitors, giving their domestic products preferential treatment. Although there is a impressive selection of Scotch Whisky in Canada, the industry still face a number of trade barriers.

Tuesday, 24 December 2013

Scottish Venison

Venison is Scotland's most iconic species and is considered to be the best in the world. There are four species of Wild Deer, Roe, Red, Sika and Fallow.
Photographer: Harry Williams

The Red Deer is the largest native mammal in the UK and found in upland Scotland. With no natural predators, since the extinction of the wolf, wild deer populations tend to increase and are managed by man. The total wild deer population in Scotland is not known, but they still have to be reduced in some areas, culling generally taking place in the Autumn and Winter months.

The shooting season for the Stags if from July 1st to October 20th and for the Hinds from October 21st to February 15th. Roe Deer live in forests, the season for Bucks is from May 1st to October 20th and Does from October 21st to February 28th. Fallow Deer live in parks and forests, the season for Bucks is from August 1st to April 30th and the Does from October 21st to February 15th. 

Wild Deer is more difficult to cull, but provides vital jobs and supports local communities. They are regarded as a common resource that belong to no-one until they are killed or captured. The right to shoot deer goes with the ownership of the land. Wild Deer is more expensive and has a stronger flavour but is less tender, so it is usually marinated in alcohol to tenderize the flesh. The age of the animal and the hanging time also affect the flavour and the texture of the meat. 

Farmed Venison is killed and processed on site. It is then sold locally at farmers markets, farm shops and on the internet, providing traceability, low food miles and again contributing to rural employment. It also provides a consistent source of venison all year round.   

Venison Pie is a nice alternative to cottage or shepherds pie. 

Serves 4

30ml /1/2 tbsp vegetable oil
2 leeks washed, trimmed and chopped
225g / 8 oz chopped onions
2 cloves of garlic, crushed
1 kg / 2 1/4 lb minced venison 
300ml / 1 1/2 pint meat stock
1 tspn ground black pepper
1 tspn salt 

1- Pre-heat the oven @ 180C/350F/Gas 4.
2- Heat the oil in the pan over a medium heat.
3- Add the leeks, onions and garlic and cook until soft.
4- Add the venison and cook for about 10 minutes, or until the meat browns.
5- Add the stock and the salt and pepper.
6- Bring the mixture to a boil, then reduce to a low heat, simmering gently for 20 minutes.
7- Prepare the pie topping. Mashed potato mixed with mashed root vegetables can be used. 
8- Transfer the venison mixture into a large ovenproof dish and cover with the topping.
9- Bake for approximately 20 minutes, or until the pie browns.
10- Serve with your favourite vegetables. 

Wednesday, 27 November 2013


St. Andrew, the Patron Saint of Scotland, never actually set foot in Scotland. He was born in Bethesda, on the shores of the Sea of Galilee. He was a fisherman and a disciple of Jesus and preached around the shores of the Black Sea. He was executed by the Romans and as legend has it, the ship containing his bones, sank off the East Coast of Scotland, en route from Constantinople, near a small settlement soon to become known as St. Andrews. In 1320 the Scots appealed to the Pope for protection against the English Kings. Having St. Andrew as Patron Saint of Scotland, was advantageous as he was the brother of St. Peter, the founder of the Church.
November 30th is now a bank holiday, introduced in 2003. It was passed by the Scottish Parliament on November 29th 2006 and given Royal Assent by Queen Elizabeth II on January 15th 2007. Scottish History, belongs to all of us whose Scottish ancestors have been around for generations. 

Photographer: Peter Cassidy

This Scottish recipe for Cranachan, celebrates the Harvest Festival and can be enjoyed at teatime or as a dessert.

Serves 4

110g / 4 oz oats
1 litre / 1 3/4 pints plain yogurt
250g / 9 oz raspberries
Honey and Drambuie

1- Toast the oats on a baking sheet under the grill.
2- Mix the cooled oats into the yogurt.
3- Gently fold in the raspberries.
4- Spoon into glasses and drizzle the honey and Drambuie over the top.

Cook's Tip
Granola can be used instead of the oats, no grilling required.

Tuesday, 29 October 2013


Foraging for wild food can be fun and this year has been one of the best harvests. There has also been a high demand for wild mushrooms, some species commanding up to £50 a kilo. The fungus is produced above ground in soil and is a low calorie food that can be eaten raw or cooked. Most of the mushrooms sold in supermarkets are commercially grown on mushroom farms. Although some wild mushrooms can be toxic, they can also be used for dyeing wool and natural fibres, but should never be eaten unless you know they are safe.

Photographer: Clive Bozzard-Hill

Mushrooms sponge up all the rot and debris that other plants leave around, so without them nothing grows as it should. Sadly, many woodlands have been plundered by mushroom gangs, who are cashing in on the growing demand for wild mushrooms. Most of the gang members don't know what they are taking and therefore take everything, as someone sifts through them later and throws away what they don't want. This has left Britain's fragile woodlands without a vital part of it's ecosystem. There are virtually no mushrooms left in Epping, Essex and Ashdown forests as the law is still unclear about what can be taken from public land in the UK. Some forestry workers have nearly been killed whilst trying to protect the woodlands. Private landowners have their own set of rules on the amount of produce that can be taken from their land. 

For all amateur foragers, just remember to keep a lookout for large groups of stranger's.   

Monday, 21 October 2013

Celebrating 75 Years

What do Chilli Chips n' Cheese, Bangers and Mash, Knickerbocker Glory and Petrolheads all have in common? Ace Cafe London.

Photographer: Jeremy Hoare

The former transport cafe for truck and lorry drivers, in Stonebridge, North London opened in 1938 to accommodate traffic on the new North Circular Road. It was open 24 hours a day and quickly became a place where motorbike riders gathered. Based on the traditions of motorcycles, cars and rock n' roll, the cafe was designed by petrolheads as a way of expressing themselves. They opened a filling station on adjoining land in 1939, with a showroom and repair shop. The building was damaged during the Second World War and had to be completely rebuilt in 1949.

It wasn't a greasy spoon, it was a restaurant where home-made food was cooked. With an increase in traffic, it became the place to meet. It closed in 1969 though, due to the growth of the car market, and re-opened in 2001 on the original site after a complete re-build. So the legend of the Ace lives on......"See you at the Ace"

Tuesday, 3 September 2013

Cajun Apple Chutney

Here is a simple sweet chutney that is easy to make.

Makes 3 lbs

900g / 2 lbs Bramley apples, peeled and chopped
250g / 9 oz soft brown sugar
2 onion chopped
1 tblspn fresh grated ginger
2 tspn tumeric
1 tspn cajun spice
425ml / 15fl oz cider vinegar
pinch salt

1- Place all the ingredients into a large preserving pan.
2- On a low heat, bring to simmering point.
3- Simmer gently for around 1 hour to 1 1/2 hours, until the chutney has thickened.
4- Stir the chutney about every 10 minutes to prevent it from sticking.
5- To test if the chutney is ready, make a channel with a wooden spoon across the surface. If it doesn't fill with vinegar within 2-3 seconds, then the chutney is ready.
6- Remove from the heat and pour into hot sterile jars.
7- Seal the jars and leave to cool at room temperature.
8- Label when cold.
9- The chutney should be stored for at least 3 months before using, to mature and mellow. If used before, they may taste just a little vinegary.

Cook's Tip
Never use any damaged or decayed fruit or vegetables. They may be fine for eating but not for jam and chutney making.