BATTLEFIELD Rest is housed inside what was once a particularly exotic-looking tram station, built in 1915.

This Southside landmark fell into a state of disrepair before being rescued through restoration led by Marco Giannasi, who opened an Italian bistro here in 1994.

He bought the building from the council for £1 and spent two years meticulously creating what has become a much-loved local restaurant. The interiors are traditional and endearingly kitsch.

It’s like taking a step into a self-contained Glasgow culinary bubble where service is prompt and warm, conversation flows as easily as the wine, time stops, people relax and linger over their meal.

When I was writing the Glasgow and West Coast Cook Book – a collection of recipes and stories from top local restaurants – I remember Marco proudly telling me: “The chef that opened the restaurant is still here after 24 years, Marino. He is still strong and fit and demanding quality and high standards. He works with Tony, the manager, who has been here as well since we opened. They were there for the beginning of the story.”

Battlefield Rest is currently closed and Marino is at home like all the rest of us. It was a nice surprise this week to see him pop up in a video on Facebook. In the confines of his own kitchen, he prepared the dish of smoked haddock risotto with Stornoway black pudding and crispy egg that he had shared with me for the book. A couple of thousand people watched along.

The lockdown diet initially looked like a monotonous trudge through a stockpile of dry pasta, interspersed with rapid deliveries from restaurants that were still able to function. At some point this week, a renewed enthusiasm for home cooking caught some momentum, spurred on by chefs and owners who have taken a deep breath, contemplated the realities of their business situation and dived back into social channels regardless.

There’s been a steady feed of daily recipes and cooking tips shared online to give straightforward options for your own kitchen using ingredients that can be picked up from a supermarket or independent grocery store.

Familiar faces from local hospitality chipping in with videos included Louise Rusk – co-owner of Hutchesons, The Spanish Butcher and The Butchershop Grill – who shared her favourite pancake recipe to kick off a new YouTube channel.

It’s not just the established names, of course. Friends have revealed a hidden talent for baking banana bread or sourdough. Half of Glasgow seem to be producing homemade soup at an industrial scale. The other half are improvising recipes and substituting ingredients depending on what’s left in their cupboards. Reviews have been mixed.

These are the most serious of times, but it’s nice to still be able to make a connection through food and drink online. I’ve been encouraged to revisit the Glasgow and West Coast Cook Book and see if I can emulate some of the best recipes in the city with my own limited capacity in the kitchen.

Gamba’s fish soup. Halloumi’s Greek spanakopita. Sloans’ macaroni cheese. The Winged Ox’s shepherd’s pie. Coming to a plate near me soon.

It was my god-daughter Catriona’s 16th birthday this week. My family tuned in from different parts of the city and from East Kilbride using one of the video conferencing platforms that now host gatherings and parties.

I look forward to meeting up for a proper birthday celebration when all this has passed – I may even have learned how to make pizza by then.