WHAT makes a Wimbledon champion?
Well, if you’re from Scotland and your surname is Murray, it’s your granny’s cooking.
The 2013 men’s singles champion and older brother Jamie, who won the mixed doubles title at SW19 in 2007, have both talked glowingly about their Dunblane gran’s expertise in the kitchen.
They’ve each revealed their favourite family recipe as part of a new cook book being compiled by
VisitScotland called, You’ll Have Had Yer Tea?
It’s the stories of the people, places and memories related to each dish.
On the eve of this year’s Wimbledon, Andy and Jamie have told us about their favourites, as have top chef Tony Singh and Sunday Post regulars Lorraine Kelly, Ross King and even Hen Broon.
ANDY MURRAY
Shepherd’s Pie
“This is my favourite main course that my gran makes for me.
“It’s what I always ask her to cook when I’m coming home.
“She used to make it for me and Jamie when we went to her house in Dunblane for tea after school.
“It’s posh mince and tatties. She uses lamb mince with onions through it and then puts sliced potatoes across the top.
“She adds her own special sauces to make it taste good and then she sticks it in the oven to crisp the potatoes.
“When I was small I used to tell my gran she was ‘the greatest cooker ever’.”
JAMIE MURRAY
Granny’s shortbread
“My gran’s shortbread is legendary.
“She’s been baking it for as long as I can remember and when it’s in the oven, it has the best smell ever.
“She actually doesn’t use a timer, she just knows when to take it out by her sense of smell.
“She always used to bring it to our tennis competitions and it has become a big part of our Davis Cup team preparations in recent years. Everyone loves it.
“It’s full of butter and sugar, but it tastes ridiculous!
“She gives the recipe to anyone who asks but nobody can make it taste like hers.
“Andy and I reckon she leaves an ingredient out but she swears she doesn’t.
“It’s the best shortbread in the world.”
ROSS KING
Pineapple delight
“As a boy growing up in Knightswood, Glasgow, I loved my mum’s recipe for this sweet treat.
“Not only did it taste great but it also sounded so exotic!
“It was a huge family favourite and at the holidays Mum had to make trays of the stuff for all our aunts, uncles and cousins to take away.
“My sister, Elaine, now carries on the family tradition and I love to have it when I come home after my sliced sausage, mashed potatoes and beans.
“You’re immediately transported to a tropical island without the help of a Bounty bar!
“The ingredients are simple digestive biscuits, marg, butter, double cream, an egg, icing sugar, flaked chocolate and, of course, a tin of crushed pineapple. Delicious!”
LORRAINE KELLY
Chicken soup
“This really should be available on the National Health.
“It’s tasty, wholesome and easy but no matter how hard I try I just can’t make it the way my mum does.
“This soup takes me back to my childhood and reminds me of home.
“Warming, hearty and healthy and really filling it ticks all the boxes.”
HEN BROON
Steak and kidney pie
“Mah mother, Maw Broon, is ane o’ Scotland’s legendary cooks.
“Nothing too fancy, mind, she disnae go in for haggis fajitas and suchlike.
“The dish that is my absolute favourite is Maw Broon’s ain steak and kidney pie.
“She has tae make them twa at a time because each o’ us 11 braw Broons likes a hearty, big portion.”
TONY SINGH
Cabbage and ribs
“My gran used to make this dish and it takes me back to those loving times at her house when I think of it.
“She would cook the white cabbage very slowly along with lamb jelly and ribs with spices.”
You can submit your own favourite family recipes and the story behind it by emailing treasuredtastes@visitscotland.com or by posting your submission to Treasured Tastes, VisitScotland, 94 Ocean Drive, Edinburgh, EH6 6JH.
Closing date is Friday, July 3.
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