It's mince and chapatis as chefs spice up St Andrew's Day

Nicola Sturgeon gets stuck into one of the 'fusion' dishes cooked up by Indian chefs.


Picture: Jane Barlow. Article: The Scotsman Newspaper.

HAGGIS pakora may be the most famous example of Scottish- Indian cuisine, but it is not the only one.

Yesterday, chefs created such delicacies as scallops cooked in a tandoor oven, naan bread stuffed with smoked haddock and curried mince and tatties.

The "fusion food" was cooked up to celebrate St Andrew's Day tomorrow, and to highlight the benefits - in terms of the arts, business, religious tolerance and diversification - brought by the estimated 55,000 people of Indian origin living in Scotland.

Nicola Sturgeon, the health secretary, joined members of the community to launch a St Andrew's Day food festival at the restaurants Suruchi and Suruchi Too in Edinburgh. (part of the Eatcotland scheme).

As the MSP for Glasgow Govan, home to the largest Asian community in the country, Ms Sturgeon is a big fan of authentic Indian food. She said the mixture of Scottish and Indian ingredients was an example of how the two countries could share knowledge, adding: "I have never met more patriotic Scots than in that [Asian] community because they have chosen to make Scotland their home, so they take a pride in it that perhaps those of us born here do not have."

She went on: "We celebrate St Andrew's Day this year at a time of growing confidence, there is a feel-good feeling, something exciting in the air. I think one of the things that has contributed over the years to Scottish confidence and feeling more comfortable in our own skin is the wonderful multiculturalism we have been privileged to enjoy here in Scotland. Our cultures are becoming more integrated and both are being enhanced.

"Nowhere is this more evident than the fusion of Scottish ingredients with Indian recipes and I cannot think of a better way to celebrate St Andrew's Day."

Herman Rodrigues, Suruchi's owner, said Indian food was no longer just "post-lager entertainment", as diners become more discerning and demand authentic dishes. He said: "Our master chefs experimented with vegetarian haggis, venison, turnips, parsnips, Arbroath smokies and salmon. The only thing the chefs did not improve on was deep-fried Mars bar."

Berries for all seasons

I would like to think of myself as a regular at Craigie’s Farm Deli, a stone’s throw from Barnton off the A90. A farm that has been in the Sinclair family for generations and has now prospered into a great foody location offering customers some relaxation, great views across the Forth and a range of tasty meals on the menu, fresh baking, range of local and Scottish foods and a select range of cheeses.

Each time I visit the farm I learn something new or see a new product. In fact – I now know what a “wummle” is - a very tasty cheese from Kincardineshire which goes down very well with the Hebridean Oatcakes they stock. The café overlooks rows of raspberry canes and in the summer you can see excited children off to pick berries with their families or play in the little garden in full of view of their parents. Some days are muddier than others however.

The Craigie Farm staff clearly enjoy their work and I like the way they offer up descriptions of food or offer a taste of some cheese or chutney. Maybe it is the extra boost from the berries, but there is a real energy about the place that draws me back time and again.

Craigie Farm is as good as its word on the website http://www.craigies.co.uk/
when it comes to the seasons and this is reflected in all they do there. This autumn there were a great list of berries; jams and chutneys and seasonal vegetables enough to entice any visitor.You just need to check the blackboard at the door to see what is fresh fruit and veg are available.

It is a short drive from Ecclesmachan towards Cramond Brig and the views across the Firth of Forth are worth seeing. Most days it is picture perfect and you can see right across to Inchkeith Island. John Sinclair the owner and farmer was happy to chat as I asked about his venture – I had already visited when it was a much smaller operation working out of one the out building.
West Craigie was originally a dairy farm, selling milk direct to customers in Edinburgh. As the dairy industry became less profitable, they diversified into fruit farming.

The Sinclairs started growing fruit in the mid 80’s, encouraged and helped by a friend from Alyth. A small farm shop sold fruit, potatoes, jams and not much more. In the early 90’s, they converted a barn for more space to sell their own vegetables and ever-increasing range of their own jams. The shop was only open six months of the year. These days, they are open all year round and produce their own fruit for nearly half the year.

This Christmas we will be eating a range of food from Craigie Farm including Wummle and oatcakes.

Directions

Coming from Edinburgh
Turn left at the first main flyover junction on the A90 (Forth Bridge road) just a couple of miles from the Barnton lights.This is signposted Kirkliston and 2nd Division Army HQ. Carry on westwards for about 1 mile and the farm road is on your right.

Coming from the Forth Bridge
This same junction is the 3rd flyover junction from the Bridge (counting the one just at the Bridge).Go off the dual carriageway at the Kirkliston and 2nd Division Army HQ sign, then turn right to cross over the dual carriageway.Carry on westwards for about 1 mile and the farm road is on your right.


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