TWO of east Fife’s most prominent farming figures have made a tasty contribution to the menu for a landmark agricultural year.
Dr John Cameron CBE, of Balbuthie, near Kilconquhar, and former Scottish Agriculture Minister, Lord Jamie Lindsay, of Upper Largo, have submitted recipes to a new cookbook, ‘Favourite Recipes from Farming Folk’.
The collection has been produced by Quality Meat Scotland to mark the centenary of National Farmers Union (NFU) Scotland and to raise funds for its centenary trust, while celebrating the best of Scottish food and the people at the heart of local farming.
Farmers across the country were asked to put forward their favourite family recipes featuring Scotch beef, Scotch lamb and specially selected pork, while the book also features some starters and desserts.
Dr Cameron, who at one time was believed to have the largest sheep farming operation in Europe, chose natural Scotch lamb chops and rosemary-flavoured jus.
The 100th anniversary of the NFU has already proved a special occaions for him – he received the NFUS Amabassador Award at its centenary annual general meeting and dinner in St Andrews, when the cookbook was also offically launched.
A past president of NFUS and a Fellow of the Royal Agricultural Society, he was awarded a CBE for his work in Scottish farming and was appointed as honorary president of Moredun in 2008.
Dr Cameron is also a former chair of the Cattle and Sheep Standard Setting Body, and is president of the Scottish Beef Cattle Association and the National Sheep Association Scotland.
Lord Jamie Lindsay, of Lahill, selected a recipe for lamb flank, slowly cooked with balsamic vinegar, garlic and rosemary.
His distinguished political career has seen him serve in a number of senior Government posts and on advisory committees. Notably he was, from 1995-97, Under Secretary of State for Scotland, and Minister for Agriculture, Environmental Protection, Countryside, Rural Affairs, Food and Food Safety, Forestry and Culture.
He was also president of the Royal Highland and Agricultural Society of Scotland from 2005-06.
Chairman of SRUC, Scotland’s rural college, Lord Lindsay has also served on the board of a number of companies, including United Auctions plc and Assured British Meat. Current appointments include chairman of United Kingdom Accreditation Service (UKAS), while he became president of the National Trust for Scotland last year.
All profits from the sale of the book will go to the NFUS centenary trust. Quality Meat Scotland chairman, Jim McLaren, also a former NFU Scotland president, said the publication was a colourful tribute to the dedication of those who work in the farming industry.
“My hope is this cookbook will not only commemorate a wonderful milestone in the union’s history but also serve as an enduring celebration of Scotland’s iconic meat brands – Scotch beef, Scotch lamb and specially selected pork – in farmhouse kitchens across the land,” he added.
“Our thanks to all those who took the time to respond to the requests for recipes for this book, which is also a celebration of the quality assurance and traceability behind the brands and the many great characters involved in our industry.”
Nigel Miller, NFU Scotland president said: “Those who have contributed recipes span the length and breadth of Scotland’s fantastic food sector – farmers and restaurateurs as well as those who represent the wider industry.
“It is a fantastic celebration of Scottish produce and I am sure the book will prove a popular purchase during the year of centenary fund-raising events we have planned for 2013.”
In its first year, the centenary trust will have three main aims – to get as many children as possible to visit a farm in 2013, to educate farmers, employees and their children on health and safety in the countryside, with a special emphasis on children’s safety, and to assist in creating a meaningful apprentice programme supporting farmers and their employees.
The cookbook will also be available to buy at centenary events throughout 2013 and from NFU Scotland, by ordering on 0131 472 4000.