Cranachan with Highland Crowdie by Slow Food Edinburgh

Slow Food Edinburgh is one of the Scottish groups of the Slow Food movement - an organisation which explores and demonstrates food which is "Good, Clean and Fair”.

Good food is food of high quality, that is flavoursome, ethical, enjoyable, nutritious and beneficial to health. Clean food is food that is derived from high welfare systems and does not damage the environment or compromise animal welfare through its production and consumption. Fair food is food that is accessible and affordable for consumers, and that for which producers are paid a fair price and workers enjoy fair conditions. One of the programmes of Slow Food is the "Ark of Taste" - a metaphorical Noah's Ark of foodstuffs which are forgotten or endangered through over- commercialisation.

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Our recipe for traditional cranachan uses two of the products from the Ark - Scottish Artisan Crowdie from the Dunlop Dairy, Ayrshire and Isle of Colonsay Black Bee Honey. In addition the pinhead oatmeal comes from the Watermill at Blair Atholl - one of the few remaining working water driven mills in Scotland.

Come and visit our stall at the Edinburgh Food Festival and learn more about Slow Food. The Edinburgh Food festival runs from the 26th - 30th of July in George Square Gardens in Edinburgh. Now in its third year, the Assembly-run festival celebrates the finest of Scotland’s food and drink.

For more information about the line-up and stallholders visit http://www.edfoodfest.com

Ingredients: Serves 6

75g pinhead oatmeal

1 tbsp soft brown sugar

250g raspberries or similar

500ml crowdie thinned with cream

4 tbsp honey, plus a little extra to drizzle

4 tbsp whisky

Method:

1.    Toast the pinhead oatmeal and brown sugar in a frying pan until lightly browned. Set aside to cool for use later.

2.    Crush the raspberries (leaving a few for decoration) with a spoon or puree and then sieve. to remove the seeds.

3.    Next in a bowl mix the crowdie with the cream. The take the majority of the oatmeal, honey, and whisky and fold them into the mixture.

4.    Spoon into serving dishes, top with rest of the oatmeal, add the raspberries as a garnish and drizzle with some honey and whisky.

In association with Taste Communications.

www.tastecommunications.co.uk