Cheffy brothers James and Chris Tanner are both TV afficionados. James appears regularly on ITV’s Lorraine and on Saturday Kitchen. The brothers have also filmed their own cooking series The Tanner Brothers, a show drizzled with brotherly camaraderie and totally top-notch food. I met James in our Ready Steady Cook days and I know this will be a fab cooking day – both Tanners are truly excellent chefs. I’ll be there to lend an oar – or a wooden spoon, or a joke, or set a pan on fire. Should be fun. Bookings open now… Click here.

Chicken All Sorts – Serves 4

300g basmati rice
1/2 tspn sea salt
100g lardons of streaky bacon
100g courgettes, sliced on the diagonal
150g shitake mushrooms
½ diced red pepper
350g leftover cooked chicken, shredded
2 tbsp Kikkoman’s soy sauce, plus extra to serve
1 tsp Honey
1 Red chilli chopped
A squeeze of lemon juice
Freshly ground black pepper
A huge handful of chopped fresh herbs (Parsley, basil, coriander)

Bring a large pan (with a tight-fitting lid) filled with salted water (the secret of no-stick rice is to have at least 5 times as much water as rice) to the boil. Wash the rice under cold running water until the water runs clear. Throw the rice into the large pan of boiling water. Bring back to a rolling boil and stir once. Boil for exactly 7 minutes then drain the rice well. Return to the pan and slam on a lid. Place the pan in a warm, not hot, spot and leave to steam in its own heat undisturbed for another 10 minutes. Fork up and serve. Perfect fluffy rice!

While the rice is cooking, heat the oil in a large wok or frying pan over a high heat and add the lardons, cook for 2-3 minutes until beginning to brown then add the courgettes and cook for 2-3 minutes.

Throw in the mushrooms and stir-fry for 2-3 minutes. Now add the chicken and diced pepper, toss for a minute then splash in the soy sauce, lemon juice and throw in the herbs. Toss around to heat through then quickly stir in the rice. Serve immediately with more soy sauce to season the dish.

So easy – excellent midweek supper. Happy Cooking. x

Do watch if you can. xNick

(Should be on STV later this year…)

Will be on in Scotland later later later…

Hope you enjoy it. We did.

xNick

Call 01877 389 900. www.nicknairncookschool.com

(£12 extra kids)

Nick Nairn Cook School Easter Sunday Lunch Flyer

Edinb Botanics Science and Food Fest

Excellent new festival with food dems throughout the day, thinking about where our food is from, and what to do with it.

Had a lovely day there in the blazing sunshine on Sat and expecting to be there in the snow tomorrow. Easter weather a real joy!

Hope to see some of you there. xNick

www.facebook.com/nicknairnchef

Love to hear your responses people…

Happy Cooking, x Nick.

The Pocket Guide is all about promoting sustainable fish – it basically solves the problem of not knowing which fish you should be buying.  So this sensible little MCS guide, funded through People’s Postcode Trust, which is supported entirely by players of People’s Postcode Lottery, helps you while you’re in the shop wondering what on earth you should be buying. V handy. Get it online here.

We all know that certain fish stocks are under considerable pressure and that we really should be varying the fish we eat. The tricky part is knowing what to do with fish you’re not so used to cooking. That’s where, ahem, I come in. Find a couple of great recipes here – www.pocketfishguide.co.uk and I’ve even done a little telly advert with the lovely Judie McCourt – hence the filming in the fancy kitchen – which airs for the first time today on STV.

Mussels in white wine and garlic cream and fish cakes were on the menu on filming day. The fish cakes are made with coley, a great alternative to the more popular but declining cod, and with the same flavours and texture it’s a delicious and cheaper substitute. Placed on a tomato and red onion salsa, it makes a lovely light supper or lunch. Recipes at www.pockketfishguide.co.uk. And while you’re there, there’s a great competition to enter to win a place at my Feast of Fish cooking day at the Nick Nairn Cook School near Stirling on the 27 April 2012.

I’m all for eating local and making sustainable choices so this project is a great one to be involved in and I had a really good day with the People’s Postcode Lottery team. It’s not difficult for all of us to make simple changes to our food choices – and can save us a penny or two as well – you never know, you may find a fish that you absolutely love! You can download the Pocket Fish Guide Phone App or keep your eyes open for the two recipes featured in the adverts broadcast from today on STV which will run until 22 March 2012.

Some useful links and info in the following sites:

Pocket Fish Guide Website: www.pocketfishguide.co.uk
People’s Postcode Trust: www.postcodetrust.org.uk
Marine Conservation Society: www.mcsuk.org
People’s Postcode Lottery: www.postcodelottery.co.uk

xHappy fishy eating, Nick.

If that sounds like too much work, book yourself in for a meal at the Kailyard instead. It’s my restaurant at the Hilton Dunblane Hydro. Weekday lunch deals, suppers and Sunday lunch too. 01786 822551 to book.

Colin has trained the chefs at the Kailyard (our restaurant at Doubletree Hilton at Dunblane Hydro) to create my dishes to perfection. And now you’ve got a chance to learn the trade secrets and recreate your own fab fine dining experience at home. Don’t miss this one. Sure to be great.

Book by calling the Cook School on 01877 389 900, or click here.

For info on the Kailyard restaurant, including menus and booking, click here.