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Lanark Blue with Oatcakes
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We're Glad to Have You Back, Lanark Blue!

The past year has been a nightmare for Errington's and the disgraceful debacle over their raw milk cheese. I'm not going to get into it, otherwise, my dear readers, WiS will take up the whole of Bite!

First of all, I'd like to say congratulations to Selina Cairns, Humphrey Errington's amazing daughter, for persevering through adversity, to rise like a true star. Receiving recognition for one of Scotland's favourite cheeses, Lanark Blue, Selina walked away with a three-heart rating from last month's Scottish Food Awards.

Secondly, a huge thank you to everyone who rallied round and supported the Erringtons during this tough time, showing the powers that be, we won't be muzzled. I have been buying this ewes' milk cheese for over a 1/4 of a century, seen the company grow and flourish, been saddened by events and heartened by the spirit of the Scottish people rising to champion our wonderful artisan producers.

I thought long and hard about this month's recipe and decided that in order to highlight Lanark Blue, the only thing you need is some good oatcakes. Under no circumstances serve the cheese straight from the fridge, it needs to be at room temperature. This time of year it will be sweet and creamy with a light blue favour, but towards the end of the year it becomes a real kilt-lifter!

Lanark Blue with Oatcakes

300g medium oatmeal

75g wholemeal flour

1 tsp bicarbonate of soda

1/2 tsp salt

55g white vegetable fat/lard/butter

225g warm water

Lanark Blue cheese


Put all ingredients into a large mixing bowl.

Squidge everything together until fat is fully blended in.

Cover and let it rest for about an hour so the oatmeal absorbs the water.

Dump dough onto floured surface, roll out to a thickness of a £coin.

Either stamp out using cutter, cut into squares or fingers.

Re-roll scraps until all used up.

Bake in a pre-heated oven 190°C/Fan 170°C/Gas5 for 25 – 30 minutes depending on size and thickness.

Cool and serve with thick slices of Lanark Blue.

 What Else is in My Basket?

Broad and French beans, peas, tomatoes, courgettes, watercress, lamb, hare, grey mullet, salmon, mackerel, crab, wild trout, sardines, strawberries, raspberries, cherries, elderflowers, tayberries, gooseberries, nectarines, aubergines, lettuce, spinach.

Lea writes http://OfftheEatenTrack.wordpress.com, @BakersBunny on Twitter and Instagram


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