COOKERY

2 July 1999




AFLINGAT THEROYAL HIGHLAND

THERE were only two places to be at the end of last week – Glastonbury Festival and the Royal Highland Show. Members of the farming community tended to opt for the latter, heading to Edinburgh for this event renowned for its unique mix of business and fun. Scottish NFU president Jim Walker summed up the mood on opening day Thursday: "Everyone seems a bit more upbeat than last year. Its useful to come out and share your problems with other people."

Above: Best overall exhibit in the flower show went to Southfield Nurseries. A key feature of this display was a 40-year-old Mammillaria bombycina. And try saying that after coming out of the beer tent…

Above: Lights, camera, action… Young farmers filmed and interviewed visitors, then played the results on a big screen. Here, vice-chair of the Scottish Association of Young Farmers Clubs Rachel Anderson gets the third degree from Richard Oxley and Alistair Brooke. Around the Ingliston showground, members were out in force. "Theres three things on their mind," said SAYFC vice-chair Robin Traquair, "the tug of war, the stock judging and the dancing."

Above: Getting pickled… The food hall was a popular attraction

– not least because of the free samples. The event saw the

launch of Parliamentary Pickle to mark the new Scottish parliament. The contrasting colours mirror the diverse political colours in a parliament, said Camille Ortega McLean of maker Well Pickled. Another favourite on this stand was the Peps chilli relish. Very hot it was, too. "That sorts the men out from the boys," said Camille.

Above: Stars and Stripes… Belted Galloways on parade in the sunshine.

Below: Children from Arrochar Primary School on the banks of Loch Lomond gather for a guided tour of the stock lines.

COOKERY

CORNER

This combination of seasonal salad, hot chicken and new potatoes can be served on one large platter or individual plates. Place the potatoes in the middle of the salad, so some of the leaves become coated with the butter juices.

Lemon and Honey Chicken Breast with New Potato Salad

Serves 4

Marinade:

Grated rind and juice of 1 lemon

1 clove garlic, crushed

30ml (2 tbsp) clear honey

30ml (2 tbsp) Waitrose Extra Virgin Olive Oil

salt and freshly ground

black pepper

4 chicken breast fillets, slashed deeply 3 times on the smooth side

500g (1lb 2oz) small new potatoes, scrubbed

a couple of handfuls

baby spinach leaves

100g (4oz) watercress

10-12 baby plum tomatoes

half a cucumber, diced

2 ripe peaches, stoned and diced

120ml (8 tbsp) Waitrose Lemon,

Garlic and Chive Dressing

knob of butter

tub salad cress

Blend the marinade together in a shallow dish, add the chicken breasts and leave for 30 minutes or more, turning once or twice. Roast at 200C, (400F), Gas mark 6 or in the centre of the Aga roasting oven for 20-30 minutes, depending on the size.

Boil the new potatoes in salted water for 10-15 minutes, or until just tender. Meanwhile, prepare a salad of baby spinach leaves, watercress, baby plum tomatoes, cucumber and peaches and dress lightly. Drain the potatoes, then allow the butter to melt over them in the pan.

Arrange the potatoes in the middle of the salad, then top with the chicken breasts. Garnish with the salad cress and serve immediately.

Recipe: Rosemary Moon


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