Skirlie is an old-fashioned savoury oat dish from Scotland made with oats and onions cooked in butter or dripping. I’ve been experimenting with this again recently made with olive oil, fresh herbs and a few extra veggies. It’s ridiculously easy to make, healthy and far easier to wash up than porridge.
Skirlie has a different texture to porridge; it’s a … Read the full post
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We’ve just spent a few days in the glorious highlands of Scotland. Me with my camera and the triathlete with his bike, taking part in the Caledonian Etape. Or trying to anyway; the whole weekend turned out to be rather more eventful than planned when somebody sabotaged the event by scattering carpet tacks across the route, possibly in protest at … Read the full post
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A bundle of lovely and inspiring finds for spring
Fresh young things – the French, with their extensive culinary vocabulary, has the designation Les Primeurs to describe those much awaited first vegetables of the spring. The San Francisco Chronicle has lovely serving ideas for those delicate early radish, lettuce, carrots, asparagus, leeks and peas. Now I’m just waiting for my … Read the full post
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One of the side effects of eulogising about seasonal food is that you can’t help feeling a little bit of a fraud writing about vegetables you’ve never eaten. Enter chicory, the one you might know as belgian endive or witloof. As soon as I had typed the word onto my spring seasonal fruit and veg guide I realised I’d better … Read the full post
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Sophie Roberts is a registered dietitian based in Oxford, UK. She loves combining her nutrition know-how with a sustainable approach to buying and preparing food and shares her tips and recipes here at Mostly Eating.
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