HomeFoodWendy Barry showcases a style of Scotland utilizing our doorstep pantry.

Wendy Barry showcases a style of Scotland utilizing our doorstep pantry.

With COP26 nonetheless ringing in our ears, many agree that extra time may have been spent on energy issues.

World agriculture is simply too intensive and industrialized, abusing nature, stopping Mom Earth from respiratory: feedlots and monocultures, greenhouses seen from area, and planes delivering plastic-wrapped meals from afar. As well as, we’ve carbon offset compensation and calculators, which I’m skeptical about.

At this time, I simply prepare dinner superb meals proper outdoors our seasonal restaurant.

Simply again from a superb Scottish culinary information to the Orkney Islands, I take advantage of bereu berries – Orkney’s reply to pearl barley – from Barony Mill.

After consuming the roast lamb, the leftovers are used to acquire bones for broth, fats for dripping and slices for savory.

Add parsnips, herbs and Shetland cabbage from our vegetable backyard together with our very personal chutney and jelly for a sensational style of Scotland!

Magic with lamb

Here’s a recipe for lamb with bere berries. Serves 2.

You have to:

  • Leftovers from a roast dinner
  • 100g birch barley berries
  • Scottish sea salt and freshly floor pepper
  • 4 cabbage leaves, rinsed and chopped
  • 1 parsnip, peeled and diced
  • 75 g garlic oil
  • 1 tsp natural blends – dried marjoram, thyme, rosemary and bay
  • Rowan jelly
  • 1 tsp chutney – our apple chutney
  • Lamb fats from roasting
Wendy Barry.

For adornment

  • Parsley and mint sauce made with dried backyard mint, natural vinegar and muscovado sugar


  1. Roughly trim the meat off the lamb bones, setting apart the chilly cuts. Place the bones in a soup pot and canopy with boiling water. Season and simmer for no less than an hour to create a inventory.
  2. On the identical time, switch the berries to a bowl and pour boiling water over them to soak.
    Put together the greens and minimize the lamb into cubes, then work elsewhere for an hour!
  3. In a wok or massive skillet, soften the droplets and sauté the parsnips and lamb. Drain the rem berries and add to the saucepan.
  4. Drain the inventory. Add remaining inventory elements, cowl and simmer till the berry is tender – about 45 minutes. If broth nonetheless stays, take away the lid and simmer to scale back liquid and improve taste for a couple of minutes.
  5. Serve in preheated bowls, sprinkle with parsley and calmly drizzle with mint sauce.

Wendy Barry is the founder and director of the award-winning web sites www.scottishfoodguide.scot and www.scottishcheesetrail.com.

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