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As Scots wonder what to put on their plates in honour of St Andrew, a set of our nation’s foodies tell David Pollock what works best for them
VICTORIA HENDERSON HEAD CHEF, MONO, GLASGOW
Vegan haggis, neeps and tatties
CALUM RICHARDSON OWNER AND CHEF,
MIKE SMALL PROJECT DIRECTOR, FIFE DIET
THE BAY FISH & CHIPS, STONEHAVEN Roasted shelli sh platter
Borscht
For vegan haggis, you really are unlimited as to what vegetables you put in. Mushrooms are good as they give it a nice depth and texture, with pulses, oats, onions and seasonings, served with sautéed kale and a sauce of wholegrain mustard, whisky, vegan cream, white pepper and a splash of lemon juice. It holds up well against the meat version. There are lots of different l avours going on instead of just the meat
If I was to choose something other than haddock and chips, I’d go for roasted shelli sh platter.
Mussels, hand-dived scallops, razor clams, haddock from Peterhead, all sourced locally in Scotland from sustainable produce, which we have an abundance
of. The master of that dish is Roy Brett at Ondine in Edinburgh, I think. I’d serve it with a bottle of
I’d avoid at all costs the classical Scottish dishes and go for something Russian but which is grown in abundance in Scotland. Beetroot is my favourite food of this season and it’s a good antioxidant so it’s good for you as well. There are various recipes for borscht, but most involve potato to thicken it up, and I’d add yoghurt, sugar and celery. Served with a shot of vodka if you’re having a boozy St
and spice of regular haggis. sancerre.
Andrew’s Day.
JOE MALIK OWNER AND HEAD CHEF, THE PERCY, EDINBURGH
RUARAIDH SKINNER HEAD CHEF, THE VINTAGE, EDINBURGH
Ballotine of hare
PETER MCKENNA CO-OWNER AND CHEF, THE GANNET, GLASGOW
Stornoway black pudding sushi Slow-cooked loin of venison, smoked
I i rst made this when I was at Safari Lounge, and now I’ve brought it to my new place in Leith, The Percy. It’s just seaweed, sushi rice and Stornoway black pudding cooked off in rosemary and garlic, with a little cinnamon in the rice. No wasabi with it, because you want to get those Scottish l avours. It’s
Hare is well in season around St Andrew’s Day, beetroot and potato purée
and it’s a good-quality and underused bit of meat.
Scotland’s got great game, of course, but that’s Venison is one of the best ingredients you can
often forgotten in favour of things like haggis. I take the saddle of the hare, stuff it with Stornoway black pudding and wrap it in pancetta, then poach for 45 minutes and i nish it off in the pan. Serve with
get in Scotland, so I’d serve it with a port and red wine sauce. I’d also serve smoked beetroot, because root vegetables are popular at the moment, and mushrooms. Chanterelles are
a fun special that I put on every so often, but you mashed potato and Williams’ Nollaig Christmas beer,
really good just now because of the rain we’ve
have to be quick because it only keeps for two days. which has the tangerine l avour of Douglas i r.
been getting.
38 THE LIST 13 Nov–11 Dec 2014