Butterscotch Sauce

Ingredients 4oz Butter 4oz Soft Dark Brown Sugar 300 ml Double Cream Vanilla Essence Method Add the butter and sugar to a pan and bring to a slow boil (this will get very hot), little it vbubble away for a good 10-15 minutes, then add the cream and essence, let it bubble away until it starts to turn a rich caramel colour.

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Confit Duck with Tomato and Parmesan Salad

Ingredients For the Confit 6 Duck Legs (Optionally Trimmed) Duck Fat 1 Orange Fresh Thyme 4 Cloves of Garlic 100 g Sea Salt For the Salad 4 Large Tomatoes 1 Small Red Onion Parmesan For the Dressing 1 ltr Balsamic Vinegar 1 ltr Orange Juice 100 g Caster Sugar Method For the Confit Start by juicing and zesting the orange into a bowl, roughly chop some thyme and crush the garlic then combine with orange add to the salt.

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Cullen Skink

Ingredients Smoked Haddock Finely Chopped Onions Diced Peeled Potatoes (about 1cm dice) Chicken Boullion/Cube Cream Butter Seasoning Method This recipe doesn’t have any exact quantities and can be scaled to whatever amount you need. You need roughly the same volume fish, onions and chopped potatoes, I generally take three of those plastic takeaway containers you get, fill one with finely chopped onions, one with diced potatoes, and the last one with the fish.

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Haggis, Neep and Tattie Soup

Ingredients Haggis Neeps Tatties Method This is a “leftover” soup. After a traditional meal of Haggis with mashed potato and mashed turnip, you may have a load of leftovers, through the whole lot in a pan and add some liquid (water will do as the haggis has enough flavour any way), bring to the boil and using a whisk or stick blender combine all the ingredients until smooth. You won’t be able to get it perfectly smooth becasuse of the oats in the haggis but there should be no big lumps and the three ingrediants should be completely combined.

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Italian Meringue

Ingredients 500g Caster Sugar Water 8 Egg Whites Method Put the sugar in a pan with just enough water to cover it, and heat to 140¬o C (Use a sugar thermometer) While the syrup is heating put the egg whites in a clean metal bowl and whisk till stiff peaks form. Once the syrup is at temperature slowly pour into the egg whites while continuing to whisk them, the heat from the syrup will cook the egg whites so no further cooking will be necessary.

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Pavlova

Ingredients For the base 12 Egg Whites 1 ½ lb Caster Sugar 1 tsp Cornflour 1 tsp Vinegar For the topping Double Cream Vanilla Essence Fruit (Fresh berries such as raspberries or brambles are good) Method Put the egg whites in a stainless steel bowl and whisk until fluffy, add sugar, cornflour and vinegar and continue whisking until glossy. Spread on a tray or pipe into nests. Bake at 120o for a couple of hours, then turn the oven off and leave the meringue in to cool.

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Shortbread

Ingredients 3 Cups Plain Flour (Sifted) 1 Cup Icing Sugar 1 Cup Cornflour (this can be replaced with oatmeal (not porridge oats) for a slightly different texture and nuttier flavour) 1 ½ Blocks Cold Butter (375 Grams) Method Chop butter and put in food processor with icing sugar, pulse until it looks like millions. Add both flours and pulse until it looks like breadcrumbs. Empty onto cold surface and knead lightly till it comes into a solid paste.

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Sticky Toffee Pudding

Ingredients 12oz Dates 1pt Water 1tsp Bicarbonate of Soda 4oz Butter 12oz Soft Brown Sugar 4 Eggs 120z Plain Flour 1 tbsp Baking Powder Method Sift the flour and baking powder together. In a bowl cream the butter and sugar, then add the eggs one at a time with some of the sifted flour, waiting till it’s all incorporated before adding the next. Once all the eggs are in, add the rest of the flour and mix till smooth.

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