Cookbook to revamp Scottish classics

Scottish musicians Aly Bain and Phil Cunningham have helped launched a new cookbook made up of healthy traditional Scottish recipes.

Developed by nutritional scientists at the University of Aberdeen, the new cookbook titled Stovies Reloaded has been aimed at providing consumers with a healthy twist to traditional meals.

The musicians helped launch the book on the streets of Edinburgh on Tuesday (17 December), where they joined Christmas shoppers in sampling one of the recipes in the book.

Bain and Cunningham said: “We are huge fans of quality Scottish produce and we are known to be partial to a bowl of stovies, or two. It’s a great idea to come up with a healthy take on traditional Scottish recipes as we could all do with a bit of healthier eating.”

The book features 20 recipes including scotch pie, cullen skink and Dundee cake all made with ingredients such as natural beef, lamb, oats, barley and root vegetables.

Professor Garry Duthie from the Rowett Institute of Nutrition and Health said: “Reviving traditional Scottish recipes known to our grandmothers and great grandmothers is not straightforward.

“The recipes have been largely forgotten by the younger generations and the fast pace of modern life and loss of traditional cooking skills now makes it difficult to prepare and cook many traditional foods from scratch at home. We hope that bringing back an appreciation of traditional Scottish food will bring benefits from a culinary and health perspective in the Scotland of today.”

Quality Meat Scotland’s Scotch Butchers Club is currently running a campaign titled Make the Most of the Whole Roast, which encourages customers to use its leftovers for several meals.

Chief executive of QMS Uel Morton showed his support for the new initiative and said: “The ethos of this cookbook ties in perfectly with our messaging around making the most of the top quality food we produce in Scotland – including our iconic Scotch Beef and Scotch Lamb.

“We are also encouraging consumers to better understand how to make the most of leftover meat and we have a dietitian and a nutritionist on our staff who work hard to show children and others how to cook healthy, tasty meals using beef, lamb and pork.”

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