Recipes Archive
(January 2018)

1 January 2018

Cream of Pea Soup with Haggis Croutons

METHOD Melt the butter in a large heavy based saucepan; add the onion, leek and celery and cook gently until the onion is soft, season with sea salt and black pepper. Stir in the stock and cream. Bring the soup to a simmer and cook for approximately 5-8 minutes until the vegetables are cooked. Add Read more…

Spiced Beef with Beetroot, Shallots and Creme Fraiche

METHOD Preheat the oven to 150˚C/300˚F/Gas Mark 2. Melt the butter with the olive oil in a heavy bottomed casserole. Over a high heat, brown the beef on all sides; you may need to do this in a couple of batches. Remove from the pan and set aside. Reduce the heat and add the shallots Read more…

Lemon French Toast with Roasted Plums

METHOD Preheat oven to 190°C/375°F/Gas 5 Place the plums cut side up on a baking sheet, sprinkle with the light brown sugar and drizzle with the melted butter then sprinkle over the mixed spice and lemon juice and roast in the oven for 10-15 minutes or until the plums are slightly brown and just soft. Read more…