A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.
Here’s an opportunity to clear out that larder and experiment. The perfect time to use up that morsel left in a bottle or jar: sweet flavours become tart fillings, savouries for pizza toppings, with chutneys, vinegars and chillies ideal for spicy soups. This thrifty tomato soup is highly adaptable to what you have at hand.
I’m careful where I forage – away from dogs, traffic or any potential pollutants, and do make sure you know exactly what you are picking – incorrect identification can have disastrous consequences. Given that ‘every day’s a school day’ why not sign up for local classes across Fife and other regions during Foraging Fortnight, in September, during Scottish Food Fortnight? All activities will appear on https://www.foragingfortnight.co.uk so do check it nearer the time, from dining out on foraged tasting menus to collecting your own seaweed under the guidance of experts, there is something for everyone. There will be a cookery demonstration plus lunch at my food studio too https://www.wendybarrie.co.uk in aid of an Aberdour community initiative (tbc) so join in and take a walk on the wild side…
A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
This is equally tasty with salmon, sea trout or using a fish pie mix from your local fishmonger for an economical tasty chowder. If using prawns or other cooked shellfish, add after blending (to warm through) for texture, appearance and flavour.