Food & drink
Great bakes from the team at Twelve Triangles Easter Road, plus Rose Murray Brown champions superb whites from Australia
Twelve Triangles on Easter Road was originally planned as a restaurant but times have changed and we’ve adapted to that. While really good baking remains at the heart of Twelve Triangles, the new food store celebrates our love of food, offering a variety of baked goods, homemade takeaway dishes and fresh quality produce from our wonderful local suppliers.
In March of this year, when the country went into lockdown, we decided to launch a home delivery service across Edinburgh. We moved quickly when we realised people were not able to get store cupboard essentials easily; alongside our sourdoughs, pastries and Twelve Triangles provisions, we worked with our suppliers to get dairy products, flour and tinned goods.
There’s a real joy to this project; shelves are lined with fresh meats, charcuterie and cheeses from Leith’s East Coast Cured, organic vegetables from East Lothian’s Phantassie Farm and cheeses from Errington Farm based in Lanarkshire. Our large openplan kitchen, head chef Joe Haworth and head baker, Connor Stewart enable us to explore new flavours, techniques and develop dishes. We’ve created a dedicated hatch outside the store for coffees and oven- ready takeaway dishes such as made- fromscratch pasta and gnocchi, curries with homemade chutneys, pestos and sauces. We love pies so a classic mini pork pie is available daily and a weekly changing vegetable and meat variety too. On the bakery side, we’ve developed a range of pastries, cakes and cookies exclusive to Easter Road.
We’re looking forward to welcoming everyone to see what we’ve done with the place, we’re delighted with it. Twelve Triangles is located at 22- 24 Easter Road, Edinburgh. The food store is open from 8: 30am to 6pm Wednesday to Sunday. www. twelvetriangles. co. uk; instagram. com/ twelvetriangles
Potato, goats curd and rosemary gallette
Serves six
For the pastry
100g plain flour
100g rye flour
120g unsalted butter cold and diced 1 egg
½ tsp salt
For the filling
200g goats curd
2 waxy potatoes 10g rosemary chopped 50g Parmesan
olive oil black pepper
1 Put all the pastry ingredients into a food processor, roughly mix then add 5- 6 tbsp of cold water and pulse a couple of times. Put the pastry onto a work surface and bring together with your hands. Cover and let it rest in the fridge for an hour.
2 Roll out the pastry on a floured work surface to a rectangle ( roughly 35cm x 25cm). Spread the goats curd over the pastry, leaving a 3cm border. Peel and slice the potatoes as thin as you can get them, place them into a bowl and mix with a few pinches of salt, black pepper, the rosemary and a good splash of olive oil.
3 Heat an oven to 200C. Evenly spread the potatoes over the goats curd, egg wash the pastry border and gently fold over the edge of the potato mixture to form a crust. Egg wash the crust then sprinkle over the Parmesan. Put onto the baking tray with baking parchment and bake until the potatoes start to crisp and are soft, about 30 minutes.
Roasted pumpkin and sage risotto
Serves four
500g pumpkin cut into 2cm wedges 1 small onion
100g butter
10 sage leaves
1 tsp ground fennel seeds
1.5 litres of chicken stock
380g risotto rice
130ml dry white wine
70g grated Parmesan
1 Place the pumpkin on a baking tray and generously sprinkle with salt, black pepper and olive oil. Bake at 190C for 30 to 40 minutes until it starts to get soft and caramelise. Once cooked scrape the flesh from the skin and mash roughly.
2 Peel and chop the onion, it should be no bigger than the grains of rice. Put half the butter into a heavy based pan and slowly melt then add the onion and cook slowly until soft with no colour. Add the fennel seeds and cook for another minute.
3 Start to heat the stock in the pan as it wants to be hot when you add it to the rice. Turn up the heat of the pan with the onions and add the rice and stir for a couple of minutes, add the wine and let it bubble and absorb into
the rice. Start to ladle the stock into the rice one ladle at a time stirring constantly until all stock has been absorbed. Never let the pan dry out. After about 10 minutes start to check if the rice is ready. Once the rice is tender but still firm in the middle, add the last ladle.
4 Once the rice is ready add the pumpkin and cook for a minute, the consistency should be loose. Take off the heat and add the Parmesan and the rest of the butter.
Ginger loaf
Makes eight to ten slices
170g golden syrup 85g treacle
150g butter
375g whole milk 150g dark brown sugar 7g bicarb of soda 300g self- raising flour 1 ½ tsp ground ginger 1 tsp ground cinnamon 1 tsp mixed spice
1 egg
1 Melt the butter with treacle and golden syrup.
2 Warm the milk with sugar till steaming and then add the bicarb of soda.
3 Add the butter mix to dry ingredients.
4 Add the milk mix to the above. Add the egg and bake for 45- 50 minutes at 175C.