"It takes you back to something – a moment you loved": Excitement for World Stovies Championship at Huntly's Hairst
Register for free to read more of the latest local news. It's easy and will only take a moment.
THE World Stovies Championship at Huntly's Hairst is only weeks away and will feature new prizes and fresh energy.
The town – the Mecca of stovies – has hosted the contest for almost two decades.
On Saturday, September 2, the Stewart’s Hall will house this year's championship, a Hairst staple since 2008, featuring two categories: traditional, and stovies with a twist.
Alongside a hearty helping of prestige, taking the title will see the winner presented with the Stovies Bowl, a take-home trophy and a meal for two at the Bank Café and Restaurant.
The Huntly restaurant's head chef will judge the championship – tasting entries blind to ensure all-important impartiality.
Hairst organiser Kay Thomson's title hopes rest on her spicy lamb tagine stovies.
Speaking last week, she said having the world championships in Huntly is a source of town pride.
And added that traditional dishes, like stovies, bring back powerful memories and help protect north east culture.
"My granny would have fed all the tractor drivers during Hairst with stovies," Ms Thompson said.
"And since it is a traditional dish of this area, it's nice to keep it alive for generations to come.
"It gives you a warm feeling when you think about being taught to bake bannocks with your gran, or gut a fish with your granda.
"It takes you back to something – a moment you loved.
"And stovies can be that as well.
"We just can't lose that."
Despite stovies' simplicity, the perfect potful can be elusive.
Generations have sworn by countless tips, techniques and shortcuts – some closely guarded – in the hunt for the homely holy grail.
Revealing some of her own, Ms Thomson said: "Be patient with stovies.
"And make sure there is always a bit of liquid in the bottom of the pan and keep the lid on – that is key.
"Also, my granny would put muslin cloth over the top of the pan before the lid, like you do with a clootie dumpling, and that just kept it steaming.
"So that's a good trick too.
"And slow cooker stovies will also work."
To enter, budding stovies champions must cook up a batch and split it into two samples, dropped off at the Stewart's Hall between 10am and 11am on Saturday, September 2.
Cooks will display one sample in their own unique way, and store the other in a microwavable container for tasting.
Along with the entry, each contestant needs to include a sealed envelope with their name, address and phone number.
A full set of rules and health and safety regulations, is available on the Hairst website.
Despite Ms Thompson's passion for the event, she confessed that her plan to enter the alternative stovies category was because: "I don't actually like stovies".
However she added that the category could help keep the dish alive, by allowing cooks to display their culinary flair through revolutionary stovies.
"I don't actually like stovies, so I'm doing the alternative," she said.
"But you can make stovies whatever you want to make them.
"Anything really different or unusual would be lovely to see in the category – it really would.
"And it'll maybe keep it alive."
Given current financial pressures facing families, Ms Thomson said, raising the profile of "cheap, cost-effective" stovies may benefit some facing hardship.
Often made with leftovers, and easy to reheat, the meal was a tasty linchpin for north east folk forced to make supplies stretch – especially during the hard work and long hours of Hairst.
The Hairst committee will hand out 100 bags of stovies ingredients on the Friday (September 1) before Saturday's (September 2) championship.
"For our Huntly area, and for Aberdeenshire, it is promoting what you can do on a small budget when times are hard for families," Ms Thomson said.
"If you give a bag of ingredients to a family and they go back and cook with their kids, that's great.
"Getting children in the kitchen, and building those memories, really is brilliant."
Ms Thomson added that the easy to cook dish is a perfect way to build confidence and cooking skills.
"You can't go wrong with stovies," she said.
"And if you get it right and get enthusiasm from cooking such a simple dish, you might go and try something else as well."
Those with personal or family stovies tips or tales have also been invited to share them with the Hairst committee.
Ms Thomson said it would also be "lovely" to create a recipe book packed with local knowledge for next year's Hairst, which could be included in future stovies bags.
"Everyone has got their own little trick and we'd love to hear them," she said.
"If anybody wants to email me with their own recipes we could make a stovies recipe book for next year.
"Or even just with quotes from their granny or granda which they remember, or little tips which have been passed down the generations.
"That would be great.
"I just think it would be lovely to pass on."
This year's Hairst will also include an extended farmers market with more than 60 stalls.
Also taking place, will be cooking demonstrations and head to head events, along with the Dean's Shortbread and dessert competitions, the Room To Run festival and the Big Picnic at Leith Hall.
