Friday 14th February 2014
Neil's one of Scotland's most passionate chefs who describes cooking as an "emotional experience that uses all the senses".
Born into a family of chefs, it was his granny's soup that first inspired a young Neil to get behind the stove, and inspires him still. Like the soup, the menus at Cafe St Honoré make the most of good, honest ingredients cooked simply.
There are no gadgets or gizmos in Neil's kitchen, just him and a team of equally passionate chefs who can't wait to see what will be delivered each day, and what they can create from it. They pride themselves on producing everything in-house using ingredients sourced from local producers and suppliers.
In 2011, Neil was named the Scottish Restaurant Awards ‘Chef of the Year’, he is a member of the Slow Food UK Chef Alliance and his restaurant holds Sustainable Restaurant Association 3-star champion status. He regularly demonstrates his skills at a broad range of events across the UK as well as appearing on BBC Radio Scotland’s Kitchen Cafe.
Follow Neil on Twitter @chefneilforbes
A frittata is one of the tastiest and quickest ways to make the most of your leftovers, and one of my favourite dishes too. Almost everything can be used up this way - meat from your Sunday roast, veg and herbs, breadcrumbs, scrapings of mustard and pesto from jars, the last couple of olives and the smallest portions of cheese. If you make more than you want to eat, slices can be kept in the fridge for a couple of days and either eaten cold as a snack, or served heated up as part of a main meal.
X2 large eggs
Handful of leftovers
Teaspoon of rapeseed or olive oil
Teaspoon of butter
Small clove of garlic, finely chopped or minced
Cheese - as little or as much as you desire. A very small amount of strong blue cheese (which has aged and is maybe too strong to eat raw) is a great match for this dish.
Whisk the eggs with a pinch of salt and twist of fresh black pepper. If you're using pesto, mustard or anything similar, add to this mix.
Heat a non-stick frying pan and add the oil and butter.
Once the oil and butter are hot, add your leftover veg and/or meat and fry for 3-5 minutes, or until they have gained some extra colour.
Next, add fresh herbs if you have any (or snip some rosemary from the garden) and the garlic and cook for a further minute.
Add the eggs, stirring lightly with a spatula to keep the mixture moving for the first minute or so.
Once the base of the frittata is firm but the surface is still gloopy, crumble the cheese over the surface and then place the whole pan under a hot grill until cooked. You can also add breadcrumbs or leftover stuffing mix at the same time you add the cheese to give the dish some crunch.
Perfect served with salad leaves.
Have your say on the above news article.