David Crawford , head chef at Crees Inn in Abernethy, tells Caroline Lindsay what foods remind him of home
Q. Desert island food?
A. Mince, tatties and dough balls because it would take me home again.
Q. Favourite TV chef?
A. Tom Kerridge because he brought pub food into the modern world and uses seasonal local produce.
Q. Favourite cook book?
A. Canteen cuisine by Marco Pierre White because it was the first book I learnt real cooking from and it taught me a lot.
Q. Favourite ingredient?
A. Game, because it is available most of the year and is versatile.
Q. Most hated ingredient?
A. Cracked pepper because it’s often overused as a seasoning, which overpowers and is too harsh for dishes.
Q. Perfect dinner guest?
A. Keith Floyd because he could cook with me then enjoy drinking the wine afterwards.
Q. Favourite kitchen gadget?
A. A tattie rumbler because nobody wants to stand forever peeling potatoes and there’s nothing better that handmade chips cooked to perfection
Q. Favourite music to cook to?
A. I like to listen to radio 2 when I work because it’s never boring and to be honest it’s the only station we get in the kitchen.
Q. Perfect menu?
A. Cauliflower and white truffle soup, followed by a loin of venison, spiced red cabbage, fondant potato and juniper sauce. And to top it all off, a dessert of red wine poached plums with home made vanilla ice-cream.
Q. Favourite country for food?
A. Scotland because we have some of the best produce in the world.
Q. Favourite chef, alive or dead?
A. Escoffier because he is the man that invented REAL cooking.
Q. Favourite culinary season?
A. Autumn because I can cook good old country food and people just want hearty meals like a tasty casserole.
Q. Salt or pepper?
A. Salt because every dish needs it to enhance the flavours that are already there.
Q. Favourite herb?
A. Thyme because it works well with savoury and puddings.
Q. Favourite spice?
A. Nutmeg – because it’s a versatile spice and I enjoy the flavour.
Q. Favourite way to cook the humble potato?
A. Dauphinoise (with shavings of nutmeg on the top)
Q. Favourite go-to recipe if you’re in a hurry?
A. Chicken curry, you can’t beat it.
Q. Favourite naughty nibble?
A. Crisps preferably cheese and onion.
Q. Favourite health food?
A. Everything in moderation right?
Q. Ideal picnic dish?
A. Scotch egg made with my own recipe using quails’ eggs, or just an old fashion mince pie.
Q. Ideal BBQ food?
A. Steak every time.
Q. Are you critical of the food when you’re dining out?
A. I try not to be, but it’s difficult when it’s your passion. As long as it’s meant with the best intentions, feedback is a gift.
Q. Do you tip in restaurants?
A. Yes.
Q. Top tip for failsafe cooking?
A. James Martin.
Q. Worst cooking sin in your opinion?
A. Overcooking all meat, it ruins the product and the result.
King scallops with saffron, pea and chorizo, pea shoots and chervil
INGREDIENTS
Serves 3
1 small onion diced
200g of chopped chorizo
110g of peas (frozen)
3 large king scallops, including roe
3-4 strands of saffron
200ml of double cream
Micro chervil leaf to garnish
DIRECTIONS
Put the chorizo and onion in a pan and allow to sweat off just using the oils from the chorizo.
Once coloured and sweated off, add the peas, saffron and double cream and reduce.
Pan fry the king scallops for one minute each side, until coloured on each side.
Pour the chorizo and pea broth into a bowl and add the scallops.
Garnish with chervil and pea shoots then serve.
