THE WOMAN WHO ATE SCOTAND 2, LEG 1

GLASGOW'S INTERNATIONAL FLAVOUR

Nell visits the Tapa Coffee and Bakehouse and after a strong coffee she heads for The Sisters and learns how to make puff candy meringue ice cream with butterscotch sauce. At Hotel Du Vin, Nell receives a lunch time lesson on how to match your food with your wine, before heading to a Polish deli and finishing off her day at Aziza Cafe Bazaar with live music, belly dancers and a tall glass of lassis.

Recipe for Deli-Delicious Spirals
Serves 4
Preparation and cooking time 20 minutes
Freezing not recommended

INGREDIENTS
250g (8oz) Marshalls Spirals
3 tbsps Olive Oil
2 Onions, finely chopped
2 tbsps Dark Brown Sugar
1 tbsp Balsamic Vinegar
400g (14oz) Tinned Tomatoes
75g (3oz) Streaky Bacon
125g (5oz) Ball of Mozzarella, cut into cubes
50g (2oz) Parmesan Cheese

METHOD
1. Cook the pasta according to the pack instructions
2. Heat the oil in a large frying pan. Fry the onions until soft, taking care not to scorch
3. Add 2 tbsps of dark brown sugar and stir until sugar dissolves
4. Add 1 tbsp of balsamic vinegar and tin of tomatoes and cook for about 5 minutes
5. Meanwhile in another pan, fry the bacon until cooked
6. Add the bacon to the onion pan, add the cubed mozzarella, grate some parmesan cheese on top, stir and serve on a bed of cooked Marshalls Spirals.

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