CR5 Issue 169 June 2019
A local community magazine delivered free to 11,800 homes every month in the CR5 postcode. Contains local business advertising,interesting reads, Competitions, What's on in the Community and puzzles.
A local community magazine delivered free to 11,800 homes every month in the CR5 postcode.
Contains local business advertising,interesting reads, Competitions, What's on in the Community and puzzles.
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Cornish miners to bite-sized<br />
portions, filled with meat and<br />
potato.<br />
Shape-shifting sausages<br />
Ask any traditionally-minded<br />
Scot what shape a sausage<br />
should be, and the answer<br />
is likely to be “square”. The<br />
‘Lorne sausage’, ‘slice’ or<br />
‘square sausage’ is a tasty<br />
mixture of minced meat, rusk<br />
and spices, served as part of a<br />
traditional Scottish breakfast.<br />
The ongoing culinary debate<br />
in Scotland is not, as you<br />
might expect, about whether<br />
a sausage should be square<br />
or cylindrical, it’s about what<br />
it should be called. In 2016 a<br />
Scot called Andy O’Donnell<br />
went so far as to create a<br />
Facebook page dedicated to<br />
the name ‘slice’ (to describe<br />
the square sausage). The page<br />
now boasts 188 members who<br />
regularly post photos and<br />
tongue-in-cheek comments<br />
about the appropriate name<br />
for their favourite breakfast<br />
ingredient.<br />
Whose tart is it anyway?<br />
Visit any self-respecting bakery<br />
or tearoom in the pretty town<br />
of Bakewell in Derbyshire and<br />
you’re certain to be offered the<br />
sweet treat that is Bakewell<br />
Tart. This confection of jam,<br />
frangipane and flaked almonds<br />
inside a shortcrust pastry<br />
shell is a variant of the town’s<br />
famous dessert, the Bakewell<br />
Pudding.<br />
Bakewell’s residents may be<br />
proud of their local speciality,<br />
but there is no evidence<br />
to suggest that the recipe<br />
actually originated in the town.<br />
To make matters worse, a rival<br />
tart was discovered in 2013,<br />
when Gloucestershire’s council<br />
leader Paul James came across<br />
an old recipe for ‘Gloucester<br />
Tart’ – with almost identical<br />
ingredients – in a local history<br />
book. The discovery prompted<br />
Gloucester’s local media to<br />
gleefully exclaim: “Gloucester<br />
Tart revived – and it’s better<br />
than the Bakewell!”<br />
So before you set off on your<br />
summer break, you might be<br />
advised to brush up on your<br />
diplomatic skills, but get ready<br />
to run if you inadvertently mix<br />
up your tarts, call a ‘slice’ a<br />
‘Lorne sausage’ or – heaven<br />
forbid – spread your scone the<br />
wrong way. To be on the safe<br />
side, maybe you should pack<br />
some protective armour along<br />
with the suntan lotion and flip<br />
flops…<br />
By Kate McClelland<br />
To advertise call Lucy on 01737 557888 or 07703 209292<br />
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