Edinburgh: Roast Squash, Wild Garlic, Hummus, Beluga Lentils and Pancetta with Kale and Chicory Salad
Chef: Barath Kumar
Seasonal vegetable: Squash
Now, technically, the squash is a fruit, as it contains the seeds of the plant. However, most people regard it as a vegetable, and their versatile nature means they can be used in a variety of dishes, from hearty vegetable pies to smooth soups. The squash used in this recipe is the cheese pumpkin, named for its resemblance to a wheel of cheese (rather than its flavour).
Traditional Scottish food in Edinburgh
Traditional Scottish food is simple, warming and wholesome. It’s all about quality ingredients and the marrying of subtle yet moreish flavours. From haggis, neeps and tatties (one of the world’s greatest comfort foods) to succulent pies and superb seafood, Scottish cuisine proves that recipes don’t need to be complex to be delicious.
Edinburgh is full of traditional pubs that offer a friendly welcome and exceptional atmosphere, and they’re good for more than just a pint. In fact, plenty of people choose pub grub over high-end restaurants. The Radisson Blu Hotel Edinburgh is based in the heart of the Old Town, where you’ll have your pick of dining options.
Try the recipe: Roast Squash, Wild Garlic, Hummus, Beluga Lentils and Pancetta with Kale and Chicory Salad
Serves: 1-2 people