Scotland’s national chef talks about preparing to cook for Hogmanay and New Year’s Day as laid out in his new book

National World - LocalTV

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.

Transcript

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.

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