An Oter resting on seaweed
Scotish favourite like black pudding mentioned. Surprisingly that’s exactly what’s happened; the New Year headlines for detox and diet regimes sharing pages with the trends for this year’s superfoods. But it’s not the usual suspects like chia seeds or kale that’s grabbing the front page, it’s historical staples from the Scotish diet, black pudding, seaweed, seafood, oats, berries and honey.
W
Black pudding as a superstar in the world of good food may seem
HEN talking about superfood it would be unusual to find a
unlikely but the quintessentially Scotish pudding was a major part of the staple diet in centuries past. F Marian McNeill’s ‘The Scots Kitchen’ has references dating back to 1715, complete with instructions on ‘preparations of blood.’ Nose to tail eating was essential in those days.
Black pudding as a superstar in the world of good food may seem unlikely
Pan seared scallops on a black pudding with creme fresche
Today it’s seen as a staple on the traditional Scotish breakfast plate, although the appeal goes way beyond being served up alongside bacon and eggs. For instance, Stornoway Black Pudding, with protected PGI status is so popular it has it’s own bible - The Stornoway Black Pudding Bible; a collection of recipes from Glasgow Chef Seamus MacInnes, has given the humble Hebridean sausage a first class upgrade. Some dishes are traditionally Scotish, while others take on an interesting continental or Asian flavour. Black pudding and bacon salad with walnuts and mozzarella, cumin and mint hummus with crumbled black pudding and toasted pinenuts, paella of monkfish and black pudding and broad beans with black pudding on toast. Served alongside these other ingredients it almost bestows a Mediterranean feel on Scotland’s favourite sausage.
Also enjoying the new found superstar status are oats, seafood, seaweed, berries and honey. Again, ingredients that have all been a part of the traditional Scotish diet and with unquestionable credentials; it’s food that has sustained the nation for centuries. Will New Year resolutions be shaped by these? Possibly, as consumer behaviour is changing. Recent evidence shows an explosion of interest in locally sourced, fresh, natural and sustainable products. It might be stating the obvious, but look no further than Scotland’s natural larder.
The best seafood in the world, fished or farmed from the waters around the coast. Seafood from Scotland is healthy and so much more than a deep fried haddock at the local chippie.
There’s nothing to beat Scotish soſt fruit. Perthshire and Tayside renowned for an abundance of succulent sweet soſt fruit - strawberries, raspberries, blackcurrants, brambles and tayberries. Healthy and nutritious brambles can even be picked for free from the hedgerows.
36 February 2016
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