Pumpkin Soup | Tuggy Tucks In

It’s that time of year again when pumpkins are in season. We only get a short window in the UK to which to use the bright orange fruit from the squash family. However, unlike little brother, butternut squash, pumpkin is often seen as a gimmick for carving into jack-o-lanterns for Halloween. When I lived in New Zealand, they were nuts about pumpkin soup and they even sell it by the tin like we do with tomato soup. With us Brits jumping on the bandwagon of picking our own pumpkin at pumpkin patches (check out Arnprior Farm, famous for being Scotland’s first premier pumpkin farm) like the Americans, there’s really every excuse to get cooking with our favourite October seasonal fruit. This autumn, I’m here to tell you how to turn your pumpkin purchase into a delicious pumpkin soup.

Continue reading

Advertisements

Eat Better Feel Better | Tuggy Tucks In

As a Home Economics Teacher I have a vested interest in food education, teaching the next generation practical food skills, about healthy but tasty food choices, sustainability and seasonality, preventing food waste, food sovereignty, supporting local food businesses and Fairtrade suppliers, the benefits of growing your own food and ethical and environmental food choices. That’s why I am a big fan of the ‘Eat Better Feel Better’ website funded by the Scottish Government and I want to tell you why you should be too. Continue reading

First Coast

   
 Roast aubergine, apricot chutney, feta & pine nuts

Having been living in Dalry, 5 minutes from Haymarket train station, for 6 months now I am embarrassed to say that I walk past its array of tempting taste spots everyday but haven’t sampled them! However tonight was the night and I set out to visit First CoastContinue reading

Sustainable Food Cities

  Seasonal produce table dressings

On Friday 6th November I was fortunate enough to be invited to Edinburgh’s sustainable food cities event which brought together policy makers, councillors, representatives from local authorities, the public, private and third sector from all over the UK, all with a vested interest in making food sustainable.  Continue reading