9-12 August- The civic canteen


‘Tomorrow’s Kitchen’ is an exploration and celebration of traditional Scottish dishes and the multiculturalism present within Glasgow- posing the question what could our current and traditional kitchen look like in the future? ‘Tomorrow’s Kitchen’ looks to instigate the invention of new recipes and new traditional foods, playing with the idea of how the Scottish larder could adapt with the arrival of different cultures and communities across Scotland. The events part of the European Championship's cultural festival focused on Iraqi, Pakistani, Roma and Syrian cuisine. 


Irn-Bru Baba Ghanouj
Serves 2
2 Aubergines
2 cloves Garlic (crushed)
1 heaped tbsp Tahini
Juice of 1 Lemon
330ml Irn-Bru (one can) 
2g Pepper 
2g ground Ginger
•    Cut the aubergines in half horizontally, brush the white flesh with oil, place skin-side down on a silicone baking mat and place under the pre-heated grill. 
•    Chargrill the aubergines until the skin is not only blistering, but properly burnt. 
•    Take aubergines out of the oven and leave to cool. 
•    Once cooled scoop out the flesh, chop with a knife, then combine thoroughly with the garlic and tahini. Season with salt and lemon juice to taste.
•    Pour the Irn-Bru together with the pepper and ginger into a saucepan. Bring to the boil on a high heat, once reached boiling point reduce to a low heat until you get syrup like consistency. 
•    Stir the Irn-Bru syrup into the Baba Ghanouj dip. 

Cinnamon Oatcakes 
Makes 9-10 Ingredients
100g Scottish porridge oats 
1/2 tsp Salt
1/2 tsp Pepper
25ml Olive oil
A little boiling Water
1 tsp ground Cinnamon 
• Preheat oven to 160C/180C (fan)
• Take half of your porridge oats and tip them into a food processor, along with the salt, pepper and cinnamon. Blitz until relatively fine and tip into a mixing bowl.
• Add the remaining porridge oats into the mixing bowl, stir briefly and pour in the olive oil. Incorporate the olive oil a little before pouring in a little boiling water (around 1-2 tbsp)– enough to transform your oats into a soft, malleable dough.
• Gently knead your dough, turn out onto a lightly floured surface and roll gently until 5mm thick.
• Take a 6cm round cutter and cut out 9-10 oatcakes. Pop the oatcakes onto a lined baking tray and bake for around 15 minutes, until they are crisp and a little browned.

Scottish Red Lentil Tabbouleh 
4 people
170g Red lentils
50ml Lemon juice
1 bunch of Parsley (finely chopped)
2 Tomatoes (diced)
3 Onions (finely chopped)
Handful of fresh Mint (finely chopped)
4 tbsp Olive oil
•    Rinse the lentils and then cook in a pot of salted water until tender. Drain and set aside to cool.
•    Mix all the chopped ingredients with the olive oil, lemon juice, lentils and a pinch of salt. Set aside. 

Scottish Heather Honey Hummus 
4 people
200g Chickpeas (drained) 
115g Olive oil
115g Tahini
2 tbsp Scottish Heather Honey
1/2 tsp ground Cumin
1/2 tsp Salt
Olive oil
•    Drain and rinse chickpeas.
•    Place all ingredients into a food processor and blend until smooth. Garnish with a drizzle of olive oil.

By Kirsty, Emma & Dhuha


Kipper Dumplings

4 people


500g Flour

2 Eggs

300ml of Water

1 smoked Kipper fillet (flaked and any bones removed)

100g Potato (Cooked and mashed)

30g Leek

30g Onion

Seasoning (salt and pepper)

2-3 tbsp Crème fraîche (may need more depending on consistency of mixture- enough to bind it together)

Few sprigs fresh parsley (finely chopped)


For the Cullen Skink Sauce

20g Butter

20g Plain flour

300ml Milk

20g Onion (diced)

2 Syboes (chopped)

White pepper

20g mild Scottish cheese (grated)

1 tbsp oil 

Few sprigs fresh parsley (finely chopped)

• Sift the flour into a baking bowl, crack the eggs, make the dough by pouring water into the mix and stirring very slowly. Divide dough into parts, cover with a damp cloth.

• Dice the onion and the leek before placing in a frying pan with some butter on a medium heat. Sweat the vegetables until soft. Place to one side.

• In a bowl, combine the kipper, mashed potato, crème fraîche, parsley and the leek and onion mixture. Mix until combined. Season with salt and plenty of pepper.

• Roll out the dough to a thickness of 3-4 cm, cut the rings with a glass or a special mold. Place the filling on each disc, fold in half, stick the edges, taking care that the filling does not get between them. Tighten with a fork to create a frill.

• Cook in batches in boiling, salted water. When cooked remove carefully with a slotted spoon.

• For the sauce, place the butter and oil in a saucepan, melt the butter over a medium heat. Once melted, fry the onion until soft and then add in the syboes.

•Mix in the flour on a low heat and stir for a minute. This will allow the flour to cook out and not leave a floury texture in the sauce.  

•Add in the milk a little at the time, constantly whisking after each addition until smooth. Keep adding the milk and stirring after each addition until you have used all the milk. You should have a smooth, creamy consistency. Add in the cheese and stir in until melted. To finish, add in the pepper and parsley and serve with the dumplings.

Cucumber Salad

4 people


500g Cucumber

200ml Sour Cream

Handful of fresh parsley (finely chopped)

Seasoning (salt and pepper)

1/2 tsp Sugar

1 tsp Lemon juice

1 Scotch tomato (deseeded and diced)

• Wash the cucumbers and peel them. Cut them into slices (for larger pieces you can cut them into half-slices).

• Pour the sour cream into the bowl and add the salt, pepper, sugar and lemon juice. Finally add in the cucumber, tomato and parsley and mix thoroughly.

By Kirsty, Emma & Sonia


Neep & apple slaw 
Serves 4 
30ml Olive oil or Rapseed Oil 
150g Neeps 
1/2 Braeburn apple 
1 Carrot
10ml White wine Vinegar
10g Arran Mustard (or other mustard)
Seasoning (pinch salt & pepper)
1/2 White onion (finely chopped) 
1 bowl of salted cold water

•    Julienne the apple, carrot & neep, place in salted cold water.
•    Mix mustard, oil and vinegar. Season. 
•    Strain the apple, carrot & neep well and add to dressing with chopped onion. 

Haggis Falafel 
Makes 16

100g Haggis (or vegetarian Haggis)
150g dried Chickpeas (soaked overnight)
½ tsp Bicarbonate of soda
3 Garlic cloves (chopped) 
1 Onion (chopped) 
1 small Chilli (leave seeds in for extra heat optional)
1 tsp ground cumin
1 tsp Cayenne pepper
1 tsp Sumac
50g fresh Coriander
25g fresh Parsley 
80g Flour
100ml Vegetable oil

•    Drain the chickpeas and pulse with the bicarbonate in a food processor. 
•    Remove half of the mixture and set aside. 
•    Add chopped garlic, onion, spices and herbs to the processor and purée to a paste. 
•    Add Haggis to processor, process for short period till haggis begins to incorporate. 
•    Stir the Haggis mix into the chickpea mix that was set aside, add the gram flour, season and mix well.
•    Heat a large, non-stick frying pan over a medium heat and add some of the oil. 
•    Use your hands to form balls or patties (around 16). 
•    Fry until crisp around 2 minutes each side and cooked all way through.
•    Keep in a warm oven until all are cooked. Add a little oil to pan as required to prevent sticking and develop a crisp coat. 

Mothers Pride Fatteh  
Serves 4
200g Mothers Pride Plain Bread cut into triangles (nacho size)
300g Greek yoghurt
400g boiled chickpeas
200g Hummus
3 tbsp Tahini
2 tbsp Lemon juice
2 cloves Garlic (crushed)
2tsp Salt
3 tbsp Butter Ghee
2 tsp ground Cumin
25g Pine nuts 
Handful of Parsley (finely chopped)
•    Preheat the oven to 200°C/180°C Fan.
•    Spread the bread triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp.  Colour is not required, as long as they are crisp.
•    Whisk yogurt, tahini, hummus, lemon juice, garlic and salt together in a heatproof bowl. 
•    Add cumin to the boiled chickpeas and heat in a saucepan.
•    Assemble by placing the bread triangles on a large dish, then add the whole chickpeas (with a small amount of chickpea water to soften the bread)
•    Add the yoghurt mix.  Scatter the freshly chopped parsley. 
•    Finish by heating the butter ghee in a dry pan and gently toasting the pine nuts, and then add to top of the dish. 

By Kirsty, Emma, Ayman and Alaa



Scotch Tomato Chutney with Pakistani Spices 
Serves 4
250g Red onions (finely sliced)
500g Scottish tomatoes (chopped)
2 Garlic cloves (finely diced) 
1 Red chilli (finely chopped, add seeds for heat)
2 cm Ginger piece (peeled & finely diced)
125g Brown sugar
75ml Red wine vinegar
3 Cardamom seeds
½ tsp Paprika
1 Bay leaf
½ tsp Cumin powder 
•    Place all the ingredients in a large heavy-based pan
•    Bring to a slow simmer, stirring frequently  for 40-60 minutes 
•    Bring to boil once jam like texture and colour darkens place in a sterilized Jar, allow to cool before covering.
•    Keep in fridge for up to 6 weeks

Pakistani Tattie Scone   
Makes 6-10
450g Floury potato variety (e.g. Maris pipers, King Edwards) 
1/2 tsp spoon Salt
57g Butter
115g Self-raising flour
1tsp Cumin powder
10g Fresh coriander (chopped) 
1tsp Paprika
2g Ground Black pepper

•    Peel, cook, drain, dry and mash potatoes. 
•    Mix mashed potatoes together with salt, spices, butter and flour to give a stiff mixture, if too wet add a little flour, too stiff add a little butter.
•    Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
•    Cut into triangles (or required shape) and cook on a hot oiled pan for 4-5 min on each side.
Ensure pan is hot or the scone will absorb too much oil. Only use a lightly oiled pan
•    Serve hot.

Neeps Gobi with Syboes 
Serves 2 
1 large Neep (cubed) 
1 medium Cauliflower (broken into florets) 
1 Onion (chopped)
2 Tomatoes (chopped)
½ tsp Cumin seeds
1 ½ tsp Ginger-garlic paste
½ tsp Turmeric powder
½ tsp Red chili powder 
½  tsp Garam masala powder
1 tsp Coriander powder
3-4 tsps Vegetable oil
20g Fresh coriander (chopped) 
Salt & pepper to taste

•    Half cook the cauliflower by parboiling or frying till half cooked.  Parboil the Neeps firstly, then fry till par cooked. Frying helps retain shape and texture as well as introducing colour. 
•    Heat oiled pan add cumin seeds and let them crackle.
•    Then add onions and cook for 2 minutes till soft. 
•    Add the ginger/garlic paste and cook for 2 minutes.
•    Add the chopped tomatoes and cook for 2 minutes till soft.
•    Add turmeric, red chilli & coriander.
•    Cover and allow to cook for 2-3 minutes and then add the neeps and cauliflower to it and mix.
•    Add chopped coriander leaves and stir.
•    Add garam masala, let the neeps and cauliflower cook on medium-low heat for 5-6 minutes.
•    Taste then add salt and pepper as required.  Continue to cook for 6-7 minutes on low flame or till the neeps and cauliflower are tender. If pan seems too dry add a little water to prevent sticking at around 10-20ml a time.  
•    Garnish with coriander leaves. 


By Kirsty, Emma & Saubia