A culinary journey through the year of celebrations with Scotland’s National Chef and MasterChef: The Professionals champion, Gary Maclean.
There should be cause for celebration in everyone’s lives; rich or poor. And when our celebratory gatherings involve food, that too should be for everyone… And it is this universality that Gary brings to Scottish Celebrations.
From the foreword by Hollywood actor Brian Cox
Award winning chef Gary Maclean has spent his career promoting Scottish cuisine and culture around the world, particularly in the US. In his latest cookbook, Scottish Celebrations, he shares his passion for Scotland’s culinary heritage, capturing the essence of the country’s food and culture with recipes for traditional, modern and timeless dishes that have been part of family celebrations for generations and that reflect the changing nature of Scottish cooking. From classics such as Scottish Game Pie, Fish Supper, Oatie Scones and Roast Grouse to the more modern and unexpected including Grilled Langoustine, Lamb and Haggis Wellington and Winter Plum and Hazelnut Cake, Gary Maclean’s Scottish Celebrations is packed with aspirational ideas for every special occasion, whether you hail from Scotland or not.
As well as breathtaking scenery, rich history and unique traditions, Scotland also boasts an incredibly diverse cuisine that takes advantage of its rich and varied seasonal larder including seafood, game and an abundance of fruit and vegetables. Gary Maclean’s Scottish Celebrations showcases all that Scotland has to offer, with tantalising recipes accompanied by stories behind each celebration, brought to life by stunning photography of iconic landscapes as well as the dishes, which include:
New Years Day
…a day of recovery from the night before. Gary shares recipes that are simple and quick or can be prepared in advance including the perfect comforting Porridge; Kippers and Seaweed; traditional Orkney Broonie (an oatmeal gingerbread) and Chicken Tikka Masala, which Gary reveals originates from Glasgow rather than India.
…the 25thJanuary marks the birth of Scotland’s bard Robert Burns and is a celebration of all things Scottish around the world. The Burns night supper with its rituals and traditions are central to Scotland’s culture. As well as Haggis Neeps and Tattie with a twist, Gary offers alternatives including Cullen Skink Tart, Clams with Bacon and Kale and Cranachan Cheesecake.
Highland Games and Festivals
…a staple of Scottish culture, showcasing the talents and skills of the Scots not only for tossing the caber and the pipes and drums but the cuisine too. Gary shares some of his favourite recipes including Langoustine Bisque, Hot Smoked Salmon and Crab Fishcakes and Short Rib of Beef Pastries.
St Andrews Day
…celebrated on 30th November, has traditions and customs passed down the generations with haggis playing a central role. To mark the occasion Gary recommends Haggis Fritters, Pan Seared Plaice, St Andrews Veggie Pie and Mary Queen of Scots Tartlets.
… a celebration owned by Scotland with food and drink playing a significant role to be enjoyed with Tear and Share Bread, Seared Monkfish wrapped in Cured Ham, Shortbread Almond and Apple Bake, and Ecclefechan Tart.
Gary Maclean’s Scottish Celebrations: Treasured traditions and contemporary recipes from Scotland is published on 9th November, price £26.00 (Hardback, Black & White Publishing Ltd. part of Bonnier Books UK)