ARAN (which is Scottish Gaelic for bread) is a Dunkeld bakery with delicious appeal. The owner is Flora Shedden, who appeared on the Great British Bake-Off in 2016.
Find out why Flora loves her Falcon and what she’s loving about The Highlands at the moment, and don’t miss three seasonal recipes for the perfect Summer spread.
Can you tell us a bit about you and ARAN bakery?
ARAN Bakery came about when I was working as a freelance food writer. I had worked in hospitality since I was 14 and suddenly I found myself cooking everyday but without having anyone to feed (writing can be a lonely process!). I missed it greatly so I decided to set up the bakery in my hometown of Dunkeld. It's been lovely to watch it grow over the past five years, but definitely a big learning curve! We are so lucky that the sense of community and cooking for people that I yearned for returned once we opened our doors.
What's your favourite cookbook at the moment and why?
I recently was sent The Last Bite by Anna Highman. It celebrates fruit through the season and it is such a joy to both read and flick through - everything looks so delicious! I can't wait to cook from it month to month as my favourite produce comes in and out of season. Her gooseberry recipes are making me count down the days till I can pick them
You use Falcon enamelware in and around your kitchen and at ARAN.
What’s your favourite product and what do you use it for? I love the versatility of both the plates and the tumblers. I use the plates when eating on the go, or al fresco. They are so light and neat I can normally squeeze them in any bag or basket I have stuffed full and they will still fit. The tumblers I love to cook with too, be it for weighing ingredients into, egg washes, setting pudding in or even as rough cutters before!
Do you have a favourite recipe from ARAN?
I think the chocolate and rye cake from ARAN is my favourite as it is such a crowd pleaser. Lots of people cook it, which is such a treat for me! I also make the swiss meringue buttercream recipe frequently - our many celebration cake and wedding cake orders mean we can never make enough of it. Its much lighter and less sickly than a traditional buttercream so I love how it compliments sponges.
What are you loving about The Highlands at the moment?
The produce and the swimming! We are just coming into peak growing season and it is so exciting seeing and cooking with all this amazing veg grown nearby. Perthshire and beyond is pretty bountiful at this time of year. It is also filled with lots of wild swimming spots which we love after a hot day in the kitchen. Especially if we remember to pack a few Falcon tumblers to enjoy a drink of something cool post dip!
Are there any local companies you'd like to shoutabout? Where do you usually eat, drink, and source ingredients in your local area?
We are very lucky to be surrounded by lots of great makers, shopkeepers and growers in Dunkeld. I have been enjoying eating and drinking at the recently opened Redwood Wines. The Taybank is brilliant for a riverside drink and have recently renovated their rooms beautifully (just in case you indulge too much!). I have also been guzzling lots of lovely veg from Little Trochry Farm, lots of which we sell in our grocery shop, LÒN. It is their first season of growing and it's been amazing! I can't wait to see what they do next year. It's so lovely to be surrounded by so many independent businesses and shops all supporting one another.
I love this dish served either hot or cold. When served cold it is somewhere between a salad and a dip so makes for a perfect picnic dish. Serve with some Fast Flatbreads, below, and a dollop of yoghurt and you have a lovely summery dish. If you want to be really organised, make this dish the day before and store it in the fridge overnight. The flavours will intensify and it means you will have a very easy picnic assembly the following day!
INGREDIENTS
Serves 4-6
• 2 banana shallots
• 600g courgette
• big glug of olive oil
• 5-6 cloves of garlic
• 1 tsp salt
• 200g vegetable stock
• 1 x 400g tin of cannellini beans
• 25g dill
• 10g chives
• pepper and more salt to serve if required
Finely slice the banana shallots lengthways. Cut the courgettes into rounds approximately 5mm thick.
Heat a large saucepan over a medium heat with a generous amount of oil. Add the onions and cook for five minutes or until softening. Add the courgettes and continue to cook for a further 10 minutes or until they too are softening and breaking down a little.
Finely slice the garlic cloves then add to the pan. Add the stock and turn the heat down to medium low. Allow to simmer away for 15 minutes stirring regularly. You should notice the courgettes beginning to lose their shape a little and the stock thicken.
Drain the beans then add to the pan. Cook for a further 10-15 minutes, still on a low heat, or until the mix is soft and fragrant. You should have a thick velvety textured sauce coating the beans.
Finely chop the dill and the chives and add to the pan. Remove from the heat and season to taste. If serving cool, set aside to cool down before storing in the fridge. You can add a little extra virgin olive oil once chilled to loosen if required.
The quickest bread to make a perfect for mopping up the courgette recipe above. Also delicious when used instead of wraps for quick picnic sandwiches on the go.
INGREDIENTS
Makes 4
• 200g self raising flour
• 200g extra thick green yoghurt, full fat
• 1/4 tsp salt
• 1/4 tsp pepper
In a large bowl mix all the ingredients together into a shaggy dough with your hands.
Place a cast iron frying pan over a high heat and allow it to really heat up - the pan should begin smoking a little.
Divide the dough into 100g pieces and on a generously floured surface roll out until 2-3 mm thin. Use as much flour as required.
Place the flatbreads into the scorching pna one at a time. When the surface bubbles up and blisters it is time to flip. Cook for another minute or so on the other side then remove and wrap in a clean tea towel.
Repeat with the rest of the dough until all the flatbreads are cooked.
Keep covered until ready to serve. These are best enjoyed on the day they are made.
INGREDIENTS
Serves 4-6
• 300g fusilli, or your preferred pasta shape
• Olive oil
• 200g mangetout
• 50g pumpkin seeds
• 25g chives
• 25g mint, parsley or coriander
• 200g ricotta
• salt and pepper
Bring a large pan of salted water to the boil. Add the pasta and cook until al dente (normally a minute or so before the recommended cooking time).
Whilst the pasta is cooking, heat a large frying pan over a high heat. Add a wee splash of oil in then once shimmering add the mange tout. Cook until beginning to blister and colour on both sides. Remove from the pan and set aside to cool down.
Return the same pan to the heat and add the pumpkin seeds. Cook for a few minutes or until beginning to pop and colour nicely. Set aside to cool.
Finely chop the herbs and add to a large mixing bowl with the ricotta. Season and mix well.
Drain the pasta when cooked and dress generously with oil to stop it from sticking. Allow to cool also.
To assemble, mix the mange tout, with the herby ricotta, and the pasta. Scatter in the toasted seeds and mix well.
Serve immediately or keep in the fridge for up to one day.
White with Blue Rim Large Serving Dish
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White with Blue Rim 9½" Plates
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