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Black Pudding and Apple
ingredients
1 or 2 slices of Stornoway Black Pudding
Crushed garlic to taste
1/2 small cooking apple
method
1. Fry slices of Stornoway Black Pudding in a little oil with the garlic. When done, re-move and keep warm.
2. Quickly fry the apple, peeled, cored and sliced, in the same pan until soft.
3. Garnish the Stornoway Black Pudding slices with the apple and serve.
Smoked Salmon Pate
ingredients
100 g (4 oz) smoked salmon pieces
15 g (2 tbsp) fresh parsley, chopped
freshly ground black pepper
juice of 2 lemons
25 g (1 oz) cream cheese
30 ml (2 tbsp) double or whipping cream
method
1. Preparation Select a few small pieces of smoked salmon and retain for garnish.
2. Pound, sieve or blend the remainder, then add a good shake of black pepper and lemon juice and mix well.
3. Add the smoked salmon and chopped parsley to the cream cheese and double or whipping cream. Mix well.
4. Serve in small ramekins with triangles of toast.
5. This mixture can also be piped on crackers or toast to serve as canapes decorated with small curls of smoked salmon.
Pot Roasted Venison
ingredients
1 haunch venison, 3kg/6?lb in weight
570ml/1 pint red wine
1 onion, peeled and sliced
2 bay leaves
6 juniper berries, crushed
60ml/2fl oz balsamic vinegar
2 tbsp redcurrant jelly
method
1. Mix together the wine, vinegar, onion, bayleaves and juniper berries to make a marinade. Put the venison in a large dish and pour over the marinade. Cover and leave in a cool place for 24 hours.
2. Heat the oven to 170C/325F/Gas 3.
3. Take the venison out of the marinade and dry with kitchen paper. Cook quickly to brown the meat in a non-stick frying pan and put in a large casserole dish. Bring the marinade to boiling point and add to the casserole. Season with salt and pepper and cover. Bake in the oven for 3 hours.
4. Take out the meat and allow to rest for 10 minutes before carving.
5. Reduce the marinade by a quarter and stir in the jelly until glossy. Serve with the venison.
Venison Stewed in Beer
ingredients
8 oz (225 g) demerara sugar
2 tablespoons black treacle
1 pint (600 ml) beer
1 joint of venison
method
1. Dissolve the sugar and treacle in the beer.
2. Put the venison in a saucepan and pour over the liquid.
3. Cover and bring to the boil, then simmer gently until tender, allowing about 30 minutes to each 450 g (1 lb) plus 30 minutes over.
Crabcakes
ingredients
450g/16oz crabmeat
1 tsp mustard powder
2 tsp Worcestershire sauce
1 tbsp mayonnaise
1 tbsp chopped fresh parsley
1 free-range egg yolk
4 tbsp dry breadcrumbs, plus additional breadcrumbs for coating
30g/1oz butter
method
1. Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter.
2. Form the mixture into eight individual fishcakes using your hands.
3. Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat.
4. Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once.
Cranachan with Scottish Raspberries
ingredients
250ml/? pint fresh double cream
1 tbsp thick heather honey.
1 generous tbsp of Talisker whisky
1 heaped tbsp of toasted oatmeal
2 punnets rasberries
method
1. Whisk the cream together with the honey and whisky.
2. Fold in the toasted oatmeal.
3. Pile on top of fresh raspberries and serve.
Strawberry Flan
ingredients
For the pastry:
200g/7oz plain flour
110g/4oz butter, slightly salted
2 tbsp vanilla sugar
1-2 egg yolks
2-3 tbsp cold water
pinch of salt
For the filling:
2 egg yolks
1 tbsp plain flour
250ml/9fl oz milk
1 vanilla pod
1 tbsp castor sugar
1-2 tbsp single cream
450g/1lb strawberries
strawberry jam
method
1. Preheat oven to 200C/400F/Gas 6.
To make pastry, line 20cm/8in fluted pastry tin and chill for up to 20 minutes (this will stop pastry from shrinking).
2. To make custard, blend yolks, flour and sugar together. Heat milk and vanilla pod, pour onto yolks and mix thoroughly. Put back into a clean pan and bring to the boil stir-ring all the time until thick and bubbling. Bubble for 2 minutes then remove from heat, remove the vanilla pod. Pour into a basin, cover with cling film and cool.
3. Bake pastry case blind for 5-10 minutes, remove and cool.
4. Vertically slice strawberries, thinly.
5. Heat 2-3 tbsp jam with a little water and sieve to remove bits.
6. Uncover custard and add 1-2 tbsp single cream to make it a spreadable consistency. It should not be sloppy. Put into pastry case and spread evenly. Arrange overlapping strawberries from outside edge into centre. Carefully glaze with jam and serve imme-diately.
Salmon with Winter Kale
ingredients
200g Kale.
4 salmon fillets, around 180g each
4 long rashers bacon or prosciutto plus 2 extra rashers
2 tbsp olive oil
1 onion, peeled
4 fresh sprout tops, cleaned
Sea salt and pepper
method
Wind the bacon rashers in a spiral around the length of each fillet.
Finely chop the remaining bacon, and halve and finely slice the onion.
Heat half the olive oil in a frying pan and cook the onion and bacon for 10 mins, or until the onion.
Cook the kale in boiling, salted water, covered, for 10 mins, turning with tongs once or twice as it wilts. Drain well and set aside.
Heat the remaining olive oil in a non-stick frying pan and sear the salmon for 3 mins on each side, or until the outer bacon is crisp but the inner salmon is still pink.
To serve, toss the kale with the onion and bacon and reheat gently, adding salt and pepper.
Pile the kale on to four warm dinner plates, top with the salmon, and serve.
Oven Roasted Salmon with Red Cabbage and Beetroot
ingredients
1kg thick end of salmon fillet, skin-on, pin-boned Sea salt and pepper
2 onions, sliced
1tbsp olive oil
1tbsp butter
2 garlic cloves, finely sliced
800g red cabbage, finely shredded
150ml red wine
100ml orange juice
2tbsp cranberry jelly
2tbsp red wine vinegar
Sea salt and pepper
200g cooked beetroot, finely diced
1tbsp grated orange zest
method
Heat the oven to 200C/Gas 6. Melt the butter and oil and cook the onions until soft. Add the garlic and red cabbage, tossing well.
Add the red wine, bring to the boil and simmer for 5 minutes. Add the orange juice, cranberry jelly, red wine vinegar, sea salt and pepper, tossing well.
Bring to the boil and simmer, covered, for 45 minutes, tossing occasionally and adding a little water if necessary.
Season the salmon, brush the skin with olive oil and sear, skin-side down, on a flat griddle pan or in a large frying pan until crisped. Place skin-side up in the roasting pan and bake for 15 minutes or to your liking.
Add the diced beetroot and grated orange zest to the cabbage and heat through. Serve the salmon on a bed of red cabbage and top with grated orange zest.
Goujons of Lemon Sole with Fat Cut Chips
ingredients
600g lemon sole fillets
200g bread crumbs
1.5kg baking potatoes
4 muslin lemons
4 portions rocket
1 egg
200ml milk
100g flour
method
Cut the lemon sole fillets into strips 10cm (4in) long by a finger's width and then dip in egg, flour and breadcrumbs . Then cut the potatoes into large chips and blanche. This will take 15 to 20 minutes, depending on the thickness of the chips. Reserve until needed.
To serve, deep-fry the goujons and fat-cut chips until golden and crisp, which will take no more than five minutes.
When they are golden-brown and crispy, shake off any excess oil and sprinkle with good-quality sea salt. Place goujons in a paper cone with the chips stacked and lemon and rocket as garnish.
Lamb Steak with Damson Sauce
ingredients
For the damson sauce:
1 tbsp olive oil
1 onion, peeled and sliced
1 apple, sliced
85g/3oz damsons
1 tbsp red wine vinegar
2 tbsp soft brown sugar
For the mash:
1 potato, peeled and cubed
salt and freshly ground black pepper
knob of butter
For the lamb:
1 tbsp olive oil
1 lamb steak
2-3 slices of brie
salt and freshly ground black pepper
method
For the sauce, heat the oil in a pan and sauté the onion for 2-3 minutes, to soften. Add the apple and damsons and heat for a few minutes. Stir in the red wine vinegar and sugar and simmer gently for 8-10 minutes.
Bring a pan of water to the boil and cook the potato for 8-10 minutes, or until tender.
For the lamb, heat the oil in a non-stick-frying pan. Make a slit/pocket in the lamb steak and stuff with the brie slices. Season with salt and freshly ground black pepper.
Pan-fry the lamb for 4-5 minutes on each side, or until cooked through.
Drain the potato, and return to the pan. Mash with the butter and seasoning until smooth.
To serve, transfer the mash to a serving plate. Serve the lamb steak alongside and spoon the sauce over.
Rumbledethumps
ingredients
600g/1lb 5oz large potatoes, peeled and chopped into large chunks
400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks
75g/3oz unsalted butter
250g/9oz cabbage or kale, finely sliced
salt and freshly ground black pepper
25g/1oz Mull cheddar cheese, grated
method
Preheat the oven to 180C/350F/Gas 4.
Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.
Heat 50g/2oz butter in a pan and gently cook the cabbage or kale for a few minutes, until it is tender but retains its colour.
Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.
Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.
Summer Pudding Cocktail
ingredients
50g/2oz red currants with stalks picked off
50g/2oz blackcurrants with stalks picked off
50g/2oz raspberries
50g/2oz blackberries
50/2oz tayberries
90ml/3 fl.oz cranberry juice
10g/1/2oz caster sugar
vodka
ice
method
Liquidise the red currants and berries with the sugar.
Strain the purée through a sieve to remove the pips.
Pour purée into cocktail shaker with ice, cranberry juice and vodka.
Shake vigorously and pour into glasses. Enjoy.
Clootie Pudding
ingredients
225g (8oz) plain flour
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
175g/6oz caster sugar, plus 1 tbsp for sprinkling
100g/4oz shredded suet
100g/4oz sultanas
75g/3oz currants
75g/3oz chopped stoned dates
50g/2oz raisins
1 apple or carrot, coarsely grated
1 tbsp black treacle
1 medium farm-fresh egg
150ml/5fl oz buttermilk
225g/8oz whipping cream
method
Sift the flour, bicarbonate of soda and spices into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple.
Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give soft mixture with a cake-like dropping consistency.
Dip a large piece of muslin or a tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand.
Rest a trivet or saucer in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on top knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a look every now and then and then to check the water level and top it up if necessary.
Preheat the oven to 180C/350F/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Serve in wedges with cream.
Baked Rhubarb
ingredients
500g rhubarb
3tbsp soft brown unrefined sugar
method
Heat the oven to 180C/Gas mark 4. Trim the rhubarb stalks, discarding all leaves and trimmings. Wash the stalks, dry well and cut lengthwise if broad. Cut into finger-lengths and layer the rhubarb neatly on the base of a baking dish. Scatter with the sugar, drizzle with a little water, and bake for 30 minutes or until the rhubarb is just soft and a syrup has formed.
Transfer the rhubarb to a warmed serving dish, trying to retain the natural shape, and drizzle with the syrupy juices from the pan.