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A few weeks ago this column looked at a Scottish event which was celebrating its 700th year - The Links Market in Kirkcaldy, Fife - this week we would like to draw attention to a much more recent attraction. However BIG IN FALKIRK has quickly made its mark and enters its fifth year bigger and better than ever. Some 70,000 people enjoyed the event in 2003 and that figure should be increased this weekend as BIG IN FALKIRK produces high quality international events in the heart of Scotland. This weekend (Saturday 1 & Sunday 2 May 2004) BIG IN FALKIRK, one of Scotland's biggest FREE outdoor events, returns to the stunning surroundings of Callendar Park and The Falkirk Wheel. The two-day event offers all the family the chance to experience the extraordinary and spectacular through its many activities including street theatre, comedy, art, pyrotechics, live music, fun for bairns, activity tents, circus skills and the promoters promise much more besides. Visit for full details of what promises to be a busy and enjoyable weekend. The Flag hopes that the sun shines on the outdoor event. A visit to either Callendar House and Park or The Falkirk Wheel is an enjoyable event at any time.
Falkirk, in past centuries, was the centre for one of the largest Cattle Trysts in Scotland, where drovers would bring many 1000s  of cattle to market. This week's recipe is a splendid accompaniment to any form of beef. Croquettes is a really great way to serve vegetables and this recipe is prompted by SI helper Alistair Walker of Bannockburn, who is croquttes-daft!
Ingredients : 100g carrots, grated; 100 g courgette, grated; 100 g potato, grated, 1 x 15 ml sp plain flour; salt and pepper to taste; vegetable oil. Makes 8 croquettes
Squeeze out any excess moisture from the grated carrot, courgette and potato. You can do this quite easily by putting them on several sheets of kitchen paper, covering them with more kitchen paper and pressing down on them to soak up any liquid. Mix the vegetables together in a bowl with the seasoning and the plain flour. Heat the oil in a frying pan and fry heaped tablespoons of the mixture, flattening with a fork to make eight spiky round croquettes. Saute them for five minutes, until they are golden brown on the outside and well cooked on the inside.

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