Taking place alongside the Ideal Home Show Scotland, the new Eat and Drink Festival comes to the SEC Glasgow for the first time from Friday 26th to Monday 29th May 2017.
Two people can enjoy day passes to the festival for £16. Get ’em here.
The new festival brings together artisan producers, chefs and food vendors to showcase the latest flavours and food trends.
Eat and Drink Festival highlights
Eat and Drink Festival has something for everyone, from those who might already be a dab hand in the kitchen to budding chefs keen to learn the basics.
Among the highlights are demonstrations from some of the country’s top chefs including Hardeep Singh Kohli, Gregg Wallace and Rosemary Shrager.
Head Chef at Café St Honoré, presenter on Radio Scotland’s Kitchen Café and all round good egg, Neil Forbes is no stranger to this blog.
He will be giving several demos as part of the Love Food Hate Waste campaign.
Below is his recipe for the Queen of Puddings which makes good use of left over bread.
Queen of Puddings
Half a loaf of good bread, and/or cake crumbs, 200g in total
Zest of one lemon
A pinch of nutmeg
220g caster sugar
A knob of butter
4 eggs, separated
2 large tablespoons of any jam you like, I like bramble but raspberry is good
350ml double cream
Firstly, mix the cake and bread crumbs into the milk and cream then add the nutmeg, lemon peel and half the sugar. Give it a good mix then add the egg yolks and mix again. Place into a butter-lined ovenproof dish.
Next, dot wee knobs of butter over the top of the mix.
Place the dish in a roasting tin half-filled with hot water and bake at 180°C for 40 to 45 minutes, until just firm to the touch. The deeper the dish, the longer it will take.
Allow to cool slightly then whisk the egg whites until stiff. Gradually add gradually the remaining sugar, a little at a time to make a meringue.
Pipe or spoon the meringue in small circles around the edge of the bread pudding (to resemble a crown) and glaze under the grill.
Melt the jam in a pot on the stove and spoon into the centre of the crown of meringue. Serve warm.