Easter

Easter

With Easter coming up, we thought long and hard this week for another subject to write about for the blog…we really did.

Alternative Easter feasts, creative ways with lamb, etc….we thought about them all, honest!

But we kept getting distracted by chocolate eggs. The wanting to eat them now is weighing heavily on our minds (and will no doubt weight heavily on our hips later in April) and we just…can’t….turn….away.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Spam Appreciation Week

Spam Appreciation Week

It’s Spam Appreciation Week. Yes, it actually exists!

In the days before Spam was a term for annoying emails, it was more synonymous as a brand name for canned cooked meat.

Keeping the troops marching through the Second World War, Spam (or to give its correct styling, SPAM), was a name everyone knew.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Burns Night

Burns Night

Next Thursday, Scotland will celebrate Burns Night and a large proportion of the population will sit down to a Burns Night supper to celebrate the birth of the country’s favourite poet, Robert (Rabbie) Burns.

Given our propensity to piggyback on other country’s celebrations (I give you St Patrick’s Day as the perfect example) no doubt many people in other parts of the UK will also take part.

But that’s no bad thing given it gives us the opportunity to sample some of Scotland’s finest food, and yes, we are including haggis in that.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Veganuary

Veganuary

The organisers of Veganuary were very clever when they set up this awareness month a few years ago.

Granted, the only other option, if it was about fitting in with the name of the month, was to have it in February (Veganuly just doesn’t right does it?) but January really is the perfect time.

After all, with the excess of the Christmas season (and let’s face it this is getting longer each year) people are ready to do something different, hence why Dry January has become so popular, although you will not find this chef taking part as this month is miserable enough without alcohol to get you through it!

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
An alternative Christmas lunch

An alternative Christmas lunch

No doubt, even though Christmas is a still a few days away, many of you will have already sat down to eat a Christmas lunch.

Whether it was a work’s party or just a trip to the pub, you may already be sick of the sight of turkey, roast potatoes and brussel sprouts, although if you are sick of the latter, you obviously haven’t read our last two blogs!

Never fear though because John is here.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Sprouts

Sprouts

Christmas is just over a week away so we’re once again including sprouts in our recipe.

This one uses these little small green gems (we will wear you down until you love them as much as we do) in an Asian style salad served with pork belly.

It is an ideal dish to make after Christmas when, no doubt, you are tired of turkey and party food, et al.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Christmas period

Are sprouts 2017’s must have vegetable?

Sprouts have traditionally been the most controversial element of Christmas dinner, but I am pleased to see that they are finally shaking off their totally undeserved reputation.

Not only is one supermarket selling a festive wreath adorned with real sprouts, yes you heard me correctly, stores are also reporting a boom in the sale of specially designed sprout corers which remove stems, ensuring the vegetables are cooked more evenly.

One expert has described sprouts as being like marmite, because you either love them or hate them. I agree that is true to an extent, but I think the ‘haters’ are coming at this from an historical perspective.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
St Andrew's Day

St Andrew’s Day

As were are creatures of habit (with a little bit of OCD thrown in) we like to blog on Fridays, so this comes 24 hours after St Andrew’s Day, but I am sure when you see the recipe you will forgive us.

Scottish food often comes in for a bit of stick, mainly because if conjures up an image of a deep fried Mars bar, even though in reality this was only ever a novelty item. Put it this way, I have had lots of takeaway ‘suppers’ (as they referred to north of the border) in Scotland and never once have seen a Mars bar on the menu.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Halloween 2017

Halloween 2017

Halloween 2017 is approaching and we were not surprised to discover this week that the average consumer in the UK will spend £23 on Halloween-related sweets, food, decorations and costumes.

You only have to look in any supermarket to see how popular ‘All Hallows Eve’ has become in the UK in recent years.

It has always been a big thing for our American friends across the Pond and it’s a little surprising that it took us so long to catch up.

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Development & Innovation Chef of SK Foods. Your food. Our Passion.
National Curry Week

National Curry Week 2017

There are some food awareness days/weeks we particularly look forward to and National Curry Week is certainly one of them.

It’s not just because Asian food is one of our specialities here in the SK kitchen, although that obviously makes events like this even more interesting (we don’t get as excited for World Porridge Day for example!).

We get excited about it because curry has become such a staple in our diet. When was the last time you had a curry? I bet if we carried out a poll most people would say they have one at least once a week. It’s become as British as a roast dinner!

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Development & Innovation Chef of SK Foods. Your food. Our Passion.