Classy

A few days ago Will It Go Round questioned whether it was possible to make 'Stovies' look classy. He then suggested there was a deafening silence. WELL I DO HOPE HE CAN HEAR ME SHOUTING WHILST HE IS DRIVING ON TH M4, COS HERE IT IS - THE CLASSY STOVIE!

I considered using several types of mould but in the end came to the logical conclusion that there could be nothing classier than to use the corn beef tin itself. It adds height, which all chefs know is vital, and shape. Key elements when creating any nouvelle dish. The jaunty angle of the brown bread and organic fresh from the farm butter gives it a whimsical air. The sauce in the hand crafted self-sourced spanish rustic dish gives the diner a choice - to sauce or not.

I may be guilty of getting the proportions of tattie to cornbeef slightly wrong today but the taste.... Aaah ....divine.

I parcelled this up and rather than send it to Will It Go Round for a taste test, took it to the only man who would truly and honestly give his opinion. My Dad. He turned his nose up and refused to even taste it.

So there you have it, take the Stovie out of it's traditional bowl or mounded plate, remove the lashings of brown sauce from the top and replace the white, Scottish plain loaf with brown and a Stovie, just isn't a Stovie.

I agree with Dad, this isn't what it should be. My girl on the other hand, had a picnic in the car on the way home from our hospital visit - well it's food isn't it!