Once again I’m a day late in getting this live, but I’ve had a pretty hectic weekend bouncing between Glasgow and Edinburgh so it fell slightly to the wayside! Anyway, this month’s trolley is full of wonderful things from independent Scottish producers. It’s all about celebrating good, honest Scottish produce…and, well…one thing from Italy…
THE ETHICAL DAIRY CHEESE BOARD
As much as we as a nation love cheese, dairy farming can be pretty brutal, with mothers taken away from their calves pretty quickly so their milk can be used for cheese, butter, cream etc. However, the good people at Cream o’ Galloway are trying to change that by creating ‘The Ethical Dairy’, which, in their own words, is based around treating the animals, the land, our environment and the people who work here with respect and kindness, keeping calves with their mothers to suckle. Their four cheeses include Fleet Valley Blue, a mild, ripened blue cheese; Rainton Tomme, a mellow, golden Alpine style cheese with a nutty finish; Carrick, a traditional farmhouse cheese with an earthy character, and Laganory, a clean, crumbly cheese with a lemony finish.
HUNGRY SQUIRREL MAPLE PECAN BUTTER
I’ve talked a lot about nut butters in the past, it’s kind of becoming a recurring theme, but this is definitely one of my favourites so far. Hungry Squirrel are based in Deeside and hand make all their delicious nut butters, with Maple Pecan being the latest edition to the line-up. Pecans are one of my favourite nuts to snack on, so they pretty much had me sold at ‘pecan’ but then they added maple in front of that and my heart filled with joy! The pecans are mixed with almonds, maple syrup and mixed spice to give a sweet and beautifully spiced butter. You can slather it on toast or rice cakes or porridge, or you can do what I do and just eat it by the spoonful, it’s your call!
Alright, n’duja is not very Scottish, but it IS very popular here, and this one comes from the famous Celino’s Italian deli in Glasgow, which I feel makes it kind of Scottish, right…? I’ve bought jars of n’duja in the past, but it’s always been quite disappointing, so when I saw proper n’duja in the cured meats counter at Celino’s, I couldn’t resist. I bought about 250g, and because a little goes a long way, I was able to use it in a range of different dishes, from pizza to pasta. The above dish is n’duja pappardelle with lemon, parsley and shallots – you can get the recipe from delicious magazine here.
That’s my trolley for April – what’s in yours?
Check in every month for my latest ‘What’s in my Trolley’ feature to get the latest recommendations in foodie products, baking equipment and more!