On the day that Scotland’s First Minister, Alex Salmond, launched the SNP’s
independence blueprint, which argues the nation would prosper should
there be a “Yes” vote in next September’s referendum, I thought it was rather appropriate to post a recipe for St Andrew’s Day ‘Night In’ Whatever your views on Scotland’s Independence debate, you can’t deny that there is some fabulous produce in Scotland or that Scots know how to celebrate!
So who was St Andrew?
- St Andrew is the Patron Saint of Scotland
- St Andrew is celebrated on 30 November
- St Andrew’s Day is a day to celebrate Scottish culture, food and dance
- St Andrew’s flag is the flag of Scotland
- The flag is in the form of a white X on a blue background and is commonly known as The Saltire
- St Andrew’s Societies celebrate Scottish culture around the world
- St Andrew’s Day is a bank holiday in Scotland but entitlement to leave depends on the employer
- St Andrew is also the patron saint of Romania, Greece and Russia
- Scotland is one of the few countries to have one of Christs disciples as their patron saint
- St Andrew was one of the Twelve Apostles (disciples of Jesus) and brother of St Peter
- St Andrew is believed to have died on a diagonally transversed cross
which the Romans sometimes used for executions and which, therefore,
came to be called St Andrews Cross
- St Andrew’s Day is connected with Advent, which begins on the first Sunday after November 26
- St Andrew’s Day marks the beginning of Scotlands winter festivals.
St Andrew’s Day falls on 30 November and is a bank
holiday in Scotland, with many organisations enjoying a day off and events taking
place across the country to celebrate St Andrews Day in a patriotic
fashion, sadly I don’t get this day as a holiday, but this year it is on a Saturday so most people will be able to celebrate the day. The last few years have seen many more events taking place
across the country with a number of Scotland’s historic attractions
allowing free admission for the day.
Information from Scotland.Org
Seafood Scotland’s Young Chef of the Year, Adam Newth, has created a couple of fish dishes for Scotland.org, the Gateway to Scotland. I made the Smoked Haddock Bake after a long day preparing for a pre-Christmas family feast. It was so quick easy to make and pop into the oven, everything is in one dish, we really enjoyed it. There are lovely contrasting textures of salty, smoky fish, creamy but sharp creme fraiche, tender pieces of potato and the crispy breadcrumb and parmesan mix on top. The dish also contains broad beans and peas making it a great one-pot meal.
Check out the rest of the St Andrew’s Day menu and maybe you could have a St Andrews Night In this Saturday?
I was not paid to write this post and all opinions are my own.