The Edinburgh Reporter July 2020

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FEATURE
Baargain haircut from
sheep shearer Morag
David wasn't sheepish when his
flowing locks reached crisis point.
Unable to get a haircut during
lockdown, he asked his friend
Morag to tidy up his coiffure.
Originally from Lewis, Morag
admits she is not a qualified
hairdresser but has lots of
haircutting experience.
She honed her tonsorial skills
while shearing sheep, and then
graduated to keeping her father’s
David and Morag
PHOTO Martin P McAdam
Across
1. Small piece of live coal (5)
5. Passage between rows of seats (5)
8. Dates as reckoned according to fixed
points (8, 5)
9. Catalogues items one after another (5)
10. White, like Tintin's dog ? (5)
11. Presentations again, in court, for
example (13)
12. Perfect form (5)
14. Male head of religious order (5)
16. To trouble somebody or put them
out (13)
17. A literary style or type (5)
18. Go in (5)
17 18
balding pate in order.
When The Edinburgh Reporter
happened to pass by, in Leith,
David, who usually pays £60 for a
haircut, revealed he had brought
pizza and sparkling wine in
exchange for Morag's trim. They
had already started when we got
there, so sadly we have no "before"
photo to show you. Thankfully for
the rest of us, hairdressers are
reopening in the middle of this
month.
Crossword by David Albury Answers on page 14
Down
1. Surpass (5)
2. Old-fashioned light seen at zebra crossings
(7, 6)
3. Steps of a ladder (5)
4. People responsible for productions of plays
(5, 8)
5. Very deep chasm (5)
6. The opposition ministers (6, 7)
7. Written composition (5)
12. Sugar-based cake covering (5)
13. Spear-like weapon (5)
14. Nimble (5)
15. Possessive pronoun (5)
The Edinburgh Reporter
Edinburgh Collected
This photo shows an outing to Cramond on the 41 bus, which set out from the Dean Village in Edinburgh's West
End.
Gail Featherstonehaugh contributed the photo to Edinburgh Collected in Dean Village Memories and it shows
left to right Della Marshall of Dean Path, Gayle, Michael Brash of 3 Dean Path, Edward Marshall of Dean Path,
and Ina Copeland who lived in Leith, enjoying themselves paddling in the sea at Cramond.
Edinburgh Collected is an online community photo archive managed by Edinburgh Libraries. Add your own
memories to help preserve the city’s history, particularly during the coronavirus pandemic.
Edinburgh Collected will add your contributions to the ‘Edinburgh 2020 – coronavirus pandemic' scrapbook.
www.edinburghcollected.org
STR8TS
Easy
7 3
4
6 9 4
1 9 3 4
8
9
2 3
4
7
5 2 8
3 7 8
7
How to beat Str8ts –
Like Sudoku, no single number 1 to 9 can repeat in any row
or column. But... rows and columns are
divided by black squares into compartments. 2 1 4 5
Each compartment must form a straight - 6 4 5 3 2
a set of numbers with no gaps but it can be
in any order, eg [7,6,9,8]. Clues in black cells
4 5 2 1
remove that number as an option in that row 4 3 6 2 1 5
and column, and are not part of any straight.
Glance at the solution to see how ‘straights’
are formed.
3 5
2
2
1
1
3
4
© 2020 Syndicated Puzzles
SUDOKU
4
9 3 7
8 9 6 3
3 7 9 2
9 6 4 5
2 5 7 9
8 3 6 2
2 8 5
5
To complete Sudoku, fill the board by entering
numbers 1 to 9 such that each row, column and 3x3
box contains every number uniquely.
For many strategies, hints and tips,
visit www.sudokuwiki.org for Sudoku
and www.str8ts.com for Str8ts.
Tough
If you like Str8ts and other puzzles, check out our
books, iPhone/iPad Apps and much more on our store.
© 2020 Syndicated Puzzles
@EdinReporter /EdinReporter edinburghreporter theedinburghreporter.co.uk FOOD 13
Juliet's Food Diary - going for the full bhoona
by Juliet Lawrence Wilson
I came across someone the other
day who claimed that no matter
now hard they try, they simply
cannot cook. I think it would be
more accurate to say that they
either didn’t enjoy or are too lazy
to cook. Despite what many chefs
might have you believe, cooking is
pretty easy. Making an emulsified
sauce is a bit tricky, but a basic
sugo, béchamel or gravy isn’t
particularly skilful or taxing. Many
people simply can’t be bothered.
Well, our apathetic chums are
keeping takeaways afloat.
We fancied a socially distanced
curry the other night and although
we can knock up a decent version,
nothing quite beats the real
thing. The spices simply taste
fresher, and butter, or to clarify,
ghee, is used in an abundance
I’d fail to deliver without feeling
the blood drain from my left arm.
We opted to try Shezan on Union
Place, which is usually where I
might drop in for a curry after
going to the cinema or Playhouse
Theatre across the road. I can
only give a sigh these days and
wonder when an area so vibrant
and bustling is going to be fully
revived again. I wouldn’t say my
family are particularly big eaters
but with Indian food you do
Cooking with Barry
Barry Bryson is one of Scotland's
leading private chefs.
www.cateringedinburgh.com
Instagram chef.caterer.edinburgh
Twitter: @barrybryson
Scottish Strawberry Gazpacho
A perfect summer dish that
involves no actual cooking is
just the ticket for good weather
days and the Scottish strawberry
season. This recipe takes
around 20 minutes, needs an
hour to infuse and then you are
ready to enjoy this classic taste
of Scottish/Spanish inspired
sunshine.
Serves: 4 large bowls
Ingredients:
10-12 tomatoes on the vine,
remove the seeds and pulp so you
have the nice juicy skins and juice
1 red onion finely diced
200g of Scottish strawberries,
washed, hulled, chopped, leave a
couple for garnish
3 celery sticks washed and
chopped
2/3 cloves finely chopped really
fresh garlic
2 medium sized red peppers,
want a bit of variety, so after the
usual poppadums and really nice
pickles, we opted for a Special
Karahi Chicken Bhoona which was
rich and pleasantly spicy with a
lovely aroma of fresh ginger. My
mother always chooses a Korma
but slightly upped the ante by
going for a Shahi Korma, which
isn’t unlike the usual, but with
the addition of mixed roasted
nuts - definitely a much more
interesting dish. The owner Shahid
recommended I try the Old School
Lamb Curry which ended up being
right up my street. Pretty spicy
without a searing heat, slow
cooked and super rich. We also
treated ourselves to a small mixed
grill and the usual rice and sweet
pashwari naan. The food was all
absolutely superb and one thing
that stood out for me was the
quality of the meat, not only in the
flavour but the fact it was cooked
to perfection. I’d highly suggest
you try for yourself and hopefully
it will soon be a curry that's part of
a big night out and not only a quiet
one in. Shezanedinburgh.com
A bank manager once told
me that fortunes can be made
during a financial crisis. I’m
not sure about mega riches
just yet but Hannah Gould, on
forced sabbatical from a job in
organising festivals, has embraced
the stove and founded what’s
already proving to be a hit, The
Stockbridge Mac and Cheese
Company. The Mac comes au
naturel or with fancier additions
of wild garlic pesto, caramelised
onions and even jalapenos and
chilli cheese. Specials and sides
available. Gluten free and vegan
options. Order on Facebook.
seeded and chopped
1 tin of good quality chopped
tomatoes
2 tablespoons tomato puree
300ml of cold vegetable stock
(ham stock works too.)
50ml cider vinegar or red wine
vinegar
Two tablespoons of honey
2 teaspoons of smoked sweet
paprika
75ml good quality olive oil
1 tea spoon cayenne pepper
Rock salt
Garnish: basil or parsley
Scottish strawberries
Spanish olive oil
Start by placing your
strawberries, tomatoes, chopped
red onion, garlic, celery and
peppers into a food processor
(or you can hand chop this all
brunoise, very small dice but
use a v sharp knife) then pulse it
until you have a nice rustic salsa,
don’t over-do this though, keep
it chunky. Next pass the tinned
tomatoes and puree through a
sieve into the mix in the food
Mac and Cheese know their onions
Korma karma
Scottish strawberry gazpacho
processor so the pure juice is
added to the mix, but the chunky
bits left out and discarded, or use
some Big Tom or similar. Pulse
once again and pour into a bowl.
Now use whisk or wooden spoon
and add in your veg stock, olive
oil, vinegar, honey, spices and a
touch of seasoning, and cover with
clingfilm and place in a fridge to
infuse for around an hour. Remove
from fridge and ladle into bowls,
garnish with herbs, olive oil and
strawberries and enjoy.
Mac and Cheese Stockaree style
Shezan naan
Chef Barry Bryson