Julie Lin opens a restaurant focusing on canned food, called a "can-teen".

TV chef Julie Lin is taking a tour of Scotland in a pop-up "can-teen" to promote canned food. She is collaborating with environmental organization Zero Waste Scotland to come up with recipes such as Spam bao buns, Thai fish cakes, and saag curry. Her mobile restaurant will be visiting Edinburgh, Glasgow, Dundee, and Aberdeen from March 28 to 31. Lin stated: “Tins are an overlooked 'double whammy' of a hero in any kitchen, helping us to keep our rising food bills lower and reducing the amount of food we purchase that ends up going bad and gets tossed out, which is a major factor of climate change. Zero Waste Scotland's research reveals that nearly a quarter of people in Scotland think of tinned food as a 'last resort'. That's why I and my dependable 'can-teen' are going on the road to persuade people to give tins a try and experience for themselves how easy it is to make delicious meals that don't have to cost the earth,

or the planet. What's even more amazing is that tins are infinitely recyclable, meaning they can be reused just by recycling them from the kerbside; which is a win-win - or rather tin-tin - for us and our environment.” Readers can find more news and reviews on Scottish Field's food and drink pages, in association with Cask & Still magazine. Also, don't miss Blair Bowman's whisky column in the April issue of Scottish Field magazine. The post TV chef Julie Lin opens 'can-teen' came out first on Scottish Field.

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