We went to City of Glasgow College to talk to Chef Gary MacLean on his new book featuring inherently Scottish recipes and how to prepare for New Year’s Day and Hogmanay.
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00:00 In Scotland, Hug Manet is probably the biggest celebration.
00:03 Until very recently, it was probably the main celebration at this time of year,
00:09 even bigger than Christmas. You know, going back to the 50s,
00:12 you know, in Scotland, we still went to work. We didn't get a day off
00:15 for Christmas because we always said Hug Manet.
00:18 But in my book, I've actually got a chapter on Hug Manet and New Year's Day,
00:23 because I think they're both very distinctive.
00:25 You know, you've got the celebration food, you know,
00:28 things like the steak pies and the sort of opulent meals that you get on that kind of night.
00:35 And then you've got the morning after food, you know, where you just want to survive.
00:40 You know, so things like homemade sausages and kippers and porridge and things like that.
00:44 And really quick and easy stuff like smoked salmon and scrambled eggs is in the
00:48 in the New Year's Day chapter.
00:50 And throughout the book, there's loads of hints and tips on how you actually plan it,
00:55 because the last thing you want to be doing in these big occasions has been stuck in the kitchen,
00:59 whether that's Hug Manet, but especially New Year's Day,
01:02 because I don't know anyone that's fit enough that day to be doing some gastronomic food.
01:07 But again, just with thinking a little bit smart and getting organized,
01:11 you can have some great food.