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Desert Island Chef: Rory Lovie of the Bridgeview Station in Dundee

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Rory Lovie of Bridgeview Station Restaurant tells Caroline Lindsay why oats would be at the top of his desert island food list

Q Desert island food?

A Oats. Love them! Good source of energy, protein and fibre which would come in very handy if on a desert island!

Q Favourite TV chef?

A Jamie Oliver. He got so many people involved in cooking by making it look so easy. For that you have to respect him.

Q Favourite cook book?

A Essence by David Everitt-Matthias. It was one of the cookbooks that I first bought that got me intrigued about foraging and how he used the ingredients in his dishes.

Q Favourite ingredient?

A Onions. Used for so much! Great versatility. A good base starts with an onion!

Q Most hated ingredient?

A Baby corn. Pointless for me. No taste. For me it’s like eating chalk!

Q Perfect dinner guest?

A Family and friends. Good chat, great food and a few drinks. It’s what life’s about.

Q Favourite kitchen gadget?

A Dehydrator. The list is endless of what you can dry out.

Q Favourite music to cook to?

A Rock. A good guitar solo gets you kind of pumped for service.

Q Perfect menu?

A Hard question. It would depend on what mood I’m in. I love a lot of things! Maybe a squid starter, ox cheek or calf’s liver main and a good old-fashioned baked rice pudding.

Q Favourite country for food?

A India. Flavour is king there. Simple tasty food.

Q Favourite chef, alive or dead?

A Gordon Ramsay. What he has achieved is incredible. He has built a global empire in this industry.and you have to take your hat off to him. Hard work does pay off!

Q Favourite culinary season?

A Spring. It’s the start of things starting to grow again. More produce becomes available so more ideas and colour hits the plates.

Q Salt or pepper?

A Salt. Pepper changes the taste of food. Salt improves it.

Q Favourite herb?

A Thyme. Can be used in sweet or savoury dishes. A good all rounder

Q Favourite spice?

A Cumin. Its flavour is amazing and makes any dish stand out.

Q Favourite way to cook the humble potato?

A For me it has to mashed potato.

Q Favourite go-to recipe if you’re in a hurry?

A Chickpeas, red onion, chilli all sauteed off in a pan, add a squeeze of lemon juice, chopped parsley and feta. Serve with toasted pitta.

Q Favourite naughty nibble?

A Hummus. Once I open it I can’t stop eating it.

Q Favourite health food?

A Avocado. Great source of fibre.

Q Ideal picnic dish?

A Cheese. The smellier the better!

Q Ideal BBQ food?

A Squid…it’s a dream.

Q Are you critical of the food when you’re dining out?

A Yeah but as long as it’s meant with the best intentions – bad but constructive feedback is sometimes better than good feedback.

Q Do you tip in restaurants?

A Yes. We work hard in this industry so a bit of gratitude goes a long way.

Q Top tip for failsafe cooking?

A Taste as you go. You should know what the dish tastes like before serving it. Sometimes a little more salt or a dash of spice takes the dish to the next level.

Q Worst cooking sin in your opinion?

A Overcooked meat or fish. It just feels like such a shame to ruin such a perfect product.

Rose macerated strawberries with labneh and pistachios
Serves 6

For the labneh: 1kg Greek yoghurt or any local yoghurt (we use Rora Dairy)
3/4tsp salt
For the strawberries:
500g strawberries
15ml rosewater
100ml Grenadine
30g pistachios
For the labneh: mix the yoghurt with the salt and strain it through muslin or J Cloth overnight until all the water has come out of the yoghurt and your left with a cheese like texture. Can be stored in the fridge for up to one week.

For the strawberries: hull and cut the strawberries in half and put into a big bowl mix them with the grenadine and rose water until all coated in the syrup.

Crush the pistachios up with a rolling pin but not too fine to keep some texture
Take the labneh and smear it around in a circle in a bowl to make a well.

Pile the strawberries in the middle of the labneh. Garnish with the crushed pistachios on top and some micro basil leaves for more flavour.



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