The Scottish Government’s Greener Together campaign encourages everyone to ‘go greener together’ so that we can all play a part in making Scotland a cleaner, greener place to live.
To help Scotland do this,
Greener Together has developed some achievable goals which will help
everyone live that bit greener. The goal for week commencing 21 July is
to discover new in season recipes, to encourage people to purchase fresh
produce from our own doorstep. Not only is this good for the
environment, but it helps local business and can be better for your
Here are some top tips for eating in season:
This July / August there are so many in season fruit and veg, from
runner beans, to lettuce, to cucumber, to tomatoes and raspberries
Head down to your local farmers market, it’s often a cheaper option as
the produce doesn’t have the added costs from the supply chain
* Food is also tastier because it’s fresher when sourced locally
* In season produce has a higher nutritional value when picked at the right time of year
Visit the Greener Together website for more tips on staying green – www.greenerscotland.org
Visit the recipe calendar on the Greener Scotland website for a list of
seasonal recipes. Here's a couple I tried myself:
Scottish Salmon Stir Fry
600g Scottish Salmon
250g Red Cabbage
50ml Olive Oil
50ml Soy Sauce
1 tsp freshly grated ginger
1 tbsp grilled sesame seeds
Shred the cabbage and slice the carrots into thin strips.
Heat half the oil in a wok and saute the red cabbage, carrot and ginger for 5 minutes.
Add the beansprouts and season. Cook for a minute then remove the vegetables.
Cut the salmon into cubes and fry with the remaining oil for 3 minutes. Season well.
Add the vegetables back to the wok, add sesame seeds and serve.
Fruity Breakfast Pot
30g rolled oats
30g chopped hazelnuts
2 tsp honey
150ml low fat natural yogurt
Preheat oven to 200c. Line a baking sheet with parchment paper.
Mix together the oats, nuts and honey and scatter onto the prepared baking sheet. Bake in oven for around 10 minutes, stirring after 5 minutes.
Hull the strawberries and put into a bowl. Roughly mash with a fork so that there are some large chunks left. Mix in the blueberries and raspberries.
Divide the fruit between 4 serving dishes and top with the yogurt. Once the oat mixture is cool, scatter over the top. Serve straight away or it can be chilled in the fridge overnight.