A ‘Reekin Fat Hen’ may sound like a particularly ungallant insult.

In fact, it’s just one of an imminent series of new try-at-home recipes designed specifically to pair with beer.

Created by celebrated chef, Mark Greenaway, the recipes will be a reimagining of Scotland’s food heritage.

Native Scots ingredients

The dishes will be crafted entirely from native ingredients that would have been eaten by Scots as far back as 1500.

Developed in collaboration with Scotland’s oldest brewer – Tennent Caledonian  – Greenaway hopes the recipes will encourage more people to cook with beer and try traditional Scottish ingredients interpreted for the modern palate.

Tennent’s Beer aged with Whisky Oak will underpin all of the recipes in the series, alongside a variety of other ingredients such as wild flowers, oatmeal, forgotten herbs and venison.

Due for release throughout 2015 and early 2016, and coinciding with special times of the year such as Burn’s Night and Christmas, the recipes will be accompanied by step-by-step guides and video demonstrations.

Beer and food matching

Greenaway said:

‘As a Scottish chef, I love being challenged to find new and innovative ways to work with our nation’s larder. It’s not about reinventing the wheel, it’s about reinterpreting it.

‘Beer and Tennent Caledonian play a huge part in Scotland’s heritage, which this collaboration seeks to celebrate via experimental and exciting recipes that everyone can try.

‘Food and beer matching is growing in popularity but, up until now, no one has sought to delve so deeply into Scotland’s past to rediscover the kind of flavours that would have originally been enjoyed with beer.’

Keith Lugton, Tennent’s Master Brewer, commented:

‘As Scotland’s oldest brewer, Tennent’s is in a unique position to be able to create beers that perfectly pair with Scottish cuisine.’

Watch this space for the recipes.

You can book into Restaurant Mark Greenaway via 5pm.