This works with any meaty white fish: pollock/coley, rock turbot, cod, haddock (and monkfish, but please only as a very occasional treat, there are question marks over its sustainability). Pak choi can be substituted for mushrooms or most greens: kale, spinach, spring greens and broccoli all work (though I clearly forgot to add any of…
Tag: sustainability
Sweet potato and mackerel bites
Mackerel is one of those relatively strong flavours that I’m surprised how readily babies and small children take to – mackerel pate has been a favourite food of my daughter’s since she weaned. She’s always been a fan of various versions of these, but they’re definitely not ‘just’ for children; they make just as good a…
Thai-meets-Scottish crab cakes to celebrate Scottish Food & Drink Fortnight
The approaching end of Scottish Food & Drink Fortnight prompted me to devise this recipe showcasing one of my favourite local ingredients – crab. Our house in East Lothian almost dips its toes into the North Sea, and fishing boats are a common sight from our windows. Though there’s little white fish left, mackerel, langoustine and crab remain plentiful, the…
Why bother cooking?
“Food preferences are learnt behaviour. Frequent, positive exposure to healthy food and consistently eating less sugar changes our sense of sweetness. Ditto salt.” Bee Wilson, First Bite: How We Learn to Eat, 2015 Eighty per cent of processed food has sugar added to it, including some surprising offenders: one of the high-street chain Eat’s soups, for…
Time to Cook 