Deep fried Mars Bar anyone?
Our Food BBC2, 8pm
SCOTLAND has long been renowned for the quality of its cuisine. Egon Ronay was a regular visitor to the Gorbals for a fried Mars Bar.
-
GRUB'S UP: Food critic Giles Coren gets to grips with Scottish cuisine.
Similarly, if you like a bucketload of unspecified entrails wrapped up in a cow's stomach and served up with three pints of heavy then it's the place to go.
Thus it is that this week's Our Food heads north of the border, to a landscape where food was once all about survival. Firstly, you had to find enough to stay alive, then you had to survive eating it.
Would you like a professional to review your CV and give you some constructive feedback?
contact BlueSky CVs for an honest review
Terms: 1 per person
Contact: 01538 710408
Valid until: Friday, May 24 2013
Now, though, the Scottish are confident enough in their nosh to be thinking about exporting it to a wider world.
How the wider world feels about this is unsure, although the Russians are believed to have pointed a long range nuclear missile at Glasgow by way of retaliation.
Giles Coren investigates how, over the past 40 years, Scottish salmon farming has become a billion pound industry, James Wong discovers why the warm, wet climate of the west is so good for wild mushrooms, and the rest of the Our Food team find out how potatoes meant the difference between life and death during the Highland clearances.
Coren also discovers how this remote and wild landscape was revolutionised by the coming of the railways in the Victorian era, hitching a ride on all manner of trains to see how rail meant that food could travel.
No British Rail sausage roll jokes, please.
Comments