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Haddock Casserole

Eating and drinking are fundamental to our existence and in the next seven months ten local museums and galleries in Fife will hold a series of complementary exhibitions and events designed to highlight the importance of food today.  Using photographs, paintings and objects, the displays will investigate various aspects of food production, retail, preparation and consumption, all under the title of 'MUNCH! Food and Drink in Fife'.  Topics range from farming to fishing, shopping trips to eating trends, to teapots and tablecloths.  'MUNCH!  Food and Drink in Fife' promises something of interest for everyone.

The Scottish Fisheries Museum at Anstruther has already launched an exhibition under the tasty title of 'Wi' herrin, fleuk and makarel and whytens dainty' which concentrates on the preservation, preparation and presentation of seafood.  The exhibition which is open daily until 12 June 2005 takes you on a historical tour of the Scots' enjoyment of seafood.  There is an admission charge but you will find a visit to the museum a fascinating experience.

Starting tomorrow (Saturday 19 March 2005) and running until 8 May 2005, St Andrews Museum will feature the rich history of food and drink in St Andrews.  Ice-cream, fish and chips, lemonade, meat, bread and cakes - there's something for everyone to get their teeth into!  The display has been put together by post-graduate students from the Museum and Gallery Study's Course at the University of St Andrews.  Admission is FREE.

Sunday 27 March 2005 sees a combination of food, politics and entertainment in the form of a Haddie High Tea, promoted by Bannockburn Branch of the Scottish National Party, in the Terraces Hotel, Stirling at 3pm.  The guest speaker will be Deputy Leader of the SNP Nicola Sturgeon MSP and entertainment will be provided by leading Scottish folk group Cairdies Brig.  Tickets, only 10 each, are available from the Terraces Hotel or direct from branch organiser Alistair Walker, 114 Davidson Street, Bannockburn, Stirling, FK7 0NF (tel: 01786 814523).

A tasty dish this week featuring Scotland's favourite fish, haddock, comes from the much featured in this column cook-book 'The Anniversary Cook-Book of the Dumfriesshire Federation SWRI 1922-1992'.  The recipe for Haddock Casserole was supplied by the Kirkmahoe Institute.

Haddock Casserole

Ingredients:  1.5lbs haddock, cut into pieces;  8oz cooked, peeled prawns;  1 red pepper, chopped;  4oz sliced mushrooms; 8oz sweetcorn, drained; 2 tablespoons white wine; 1/2 pint chicken or fish stock; 1oz butter

Method:  Lightly fry pepper and mushrooms in butter.  Add to other ingredients in casserole dish.  Cook in moderate oven for 20 to 25 minutes.  Serve with potatoes and garnish with chopped parsley.

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