Food news and views
COOK THE BOOKS
This beautiful book from MasterChef: The Professionals champion Gary Maclean is a culinary journey through a year of celebrations in bonny Scotland. From Burns Night (25 January) through to St Andrew’s Day (30 November) and Hogmanay on New Year’s Eve, each event has a detailed introduction and recipes to make and share. All the classics are included, along with some surprises like Orkney broonie (an oatmeal gingerbread) and chicken tikka masala, which is thought to originate in Glasgow.
Black & White Publishing, £26
TAKE 3… PLANT-BASED LAUNCHES FOR VEGANUARY
Come in Spiced Apple or Nice & Nutty – which has 11 plant-based foods packed in. £1.30, 58g.
A creamy vegan pie made with pea and soy protein pieces. £4.70, 270g.
Dairy-free yogurts enriched with calcium and vitamins D2 and B12. From £2, 350g.
TAKE 5 INGREDIENTS
Use chocolate spread and granola to make this super-easy comfort pud.
Melt 30g unsalted butter in an ovenproof frying pan over a high heat. Cool, then mix half with 100g chocolate hazelnut granola (such as Kellogg’s) and a pinch of salt. Set aside. Preheat the oven to 200°C, fan 180°C, gas 6. Put the pan back on the hob until the butter just starts to brown. Halve 2 bananas lengthways (peel on) and fry cut-side down for 4-5 minutes until golden brown. Flip over, scatter with the granola topping and bake for 8 minutes or until golden. Meanwhile, gently heat 40g chocolate hazelnut spread with 25ml double cream in a small pan. Drizzle over the bananas, plus a generous extra splash of cream and serve.
SERVES 2
V HANDS-ON TIME 10 mins
TOTAL TIME 30 mins
