As we approach St Andrew's Day (30 November) once again, the St Andrews
Society, who have been organising celebrations on St Andrew's Day for over
twenty years, have reminded The Flag that their eighth year of holding a
St Andrew's Week in the Fife town named after our Patron saint, commences
on Sunday 23 November 2003. St Andrew's Week 2003 presents eight days of
colourful events and activities celebrating the very best of Scotland's
rich culture and cuisine. The festival features a host of events and
activities including concerts of traditional and classical music;
exhibitions of arts and crafts; The Scott's Porage Oats Food and Drink
Fair, incorporating the 'Golden Spurtle Award' for the best bowl of
porridge in Fife; The St Andrew's Day Ball; ceilidhs; dances; drama; and
on St Andrew's Day the Kite Festival and a spectacular fireworks display.
for full details.
The place to celebrate St Andrew's Day is, naturally, St Andrews claim the
organisers and they are to be praised in giving a lead to the whole of
Scotland in celebrating our National Saint's Day.
Although not part of the official St Andrew's Week 2003, a Fife Farmers
Market will be held on Saturday 23 November 2003, in appropriately Market
Street, St Andrews. Enjoy the atmosphere and colour of the farmers street
market with the provision of the freshest of produce and the best of
prices from 9am to 1pm. Farmers Markets over the past few years have
become a familiar sight in many Scottish towns, reminding us of the
origins of Scottish Burghs and the granting of rights to hold markets and
Perhaps we cannot all be in St Andrews on St Andrew's Day but we can all
enjoy a St Andrew's Night Dinner. In her splendid 'The Scottish Cookery
Book' (1956) the doyen of Scottish food writers Elizabeth Craig suggests
the following menu for a St Andrew's Night Dinner :-
Brown Bread and Butter
Bread Sauce Fried Crumbs
Fruit and Nuts
We take this week's recipe from her menu - Hotch-Potch - a Scottish soup
worthy of St Andrew's Day.
Ingredients : 1 1/2 lb neck of mutton; 1/2 teaspoon salt; 2 quarts water;
2 chopped onions; 2 diced carrots; 1 slice of turnip; 1/2 lettuce; 1/2
pint green peas; 1 medium cauliflower; 1 teaspoon sugar; pepper to taste
Place the mutton, with bones, salt and water in a saucepan. Bring slowly
to the boil, then skim. Simmer 1 hour. Add onion, carrot, and turnip.
Cover and cook gently for 30 minutes, then chop and add lettuce, and peas.
Divide cauliflower into small sprigs. Trim off stalks and add. Cover and
simmer for 30 minutes till all the vegetables and meat are tender, then
remove bones and meat. Add sugar, pepper and more salt as required. Serves
6. The mutton can be served as a separate course, delicious with chappit
tatties and mashed neeps,