Morag Reid

Food is where I start most conversations about Scotland, because a plate of cullen skink tells you more about this country's history than half the monuments do. I grew up on the east coast and moved to Edinburgh for work, and I still cook the dishes I talk about. On a video session I like to hold a dish up to the camera and explain it properly rather than just naming it. Guiding this way has made me a better cook too, since explaining a recipe clearly to someone who can't smell or taste it forces you to be precise about every step.