BRINGING ’S FAVOURITE RESTAURANT DISHES HOME A TASTE OF GLASG W A generous serving of recipes featuring Brian Maule, Martin Wishart, The Blythswood, Campbell Mickel, Café Gandolfi, Gary MacLean, Hutchesons City Grill, Tony Macaroni, Ubiquitous Chip and many more Ž

ALL PROCEEDS OF THIS BOOK GO TO CHILDREN 1 S T, ’S NATIONAL CHILDREN’S CHARITY A Taste of Glasgow is a recipe book with a purpose. The biggest names in Glasgow’s restaurant scene have shared their favourite recipes with us. Our headliners include culinary legends Brian Maule and Martin Wishart; the original champion of contemporary Scottish : Ubiquitous Chip; and the ever-sophisticated Hutchesons City Grill. By recreating these dishes in the comfort of your home, you are not only enjoying the best of Glasgow’s cuisine but supporting Scotland’s National Children’s Charity, Children 1st.

© Copyright of the EY Glasgow Dragon’s Glen team 2018. All rights reserved. The publisher cannot accept liability for errors or omissions. On no account may any part of this book, including images, be reproduced, transmitted, or stored in a retrieval system without the written permission of the copyholder(s) and publisher, application for which should be made to the publisher. Photographs printed in this book remain the copyright of the contributors. With thanks to photographers Richard Chaudhry: front cover, pages 22, 23, 25, and 26; Daniel McAvoy: pages 49, 50, 51, 73, 75, 78, 79, 108, 109, 112 and 114; Peter Sandground: pages 04, 07, 10, 31, 36, 37, 42, 43, 45 (top), 55, 57, 63 (top), 70, 72, 87 (top), 88, 89, 116 and 124; Vincenzo Severino: pages 90 and 91.

Design: Renny Hutchison, Village Creative Limited.

EY is proud to support Children 1st. EY is a global leader in assurance, tax, transaction and advisory services. The insights and quality services we deliver help build trust and confidence in the capital markets and in economies the world over. We develop outstanding leaders who team to deliver on our promises to all of our stakeholders. In so doing, we play a critical role in building a better working world for our people, for our clients and for our communities. Introduction BRINGING GLASGOW’S FAVOURITE RESTAURANT DISHES HOME

taste of Glasgow is not only about providing an exciting collection of the city’s best recipes, it’s about supporting Children 1st as 100% of profits go straight to the charity. Scotland’s National Children’s Charity, quite literally, puts children first. Some children have little toA smile about, but Children 1st is determined to give them a reason to. Working closely with children, their families and communities Children 1st provides practical advice and safeguards to those facing difficult times. In times of need, the charity supports survivors of childhood abuse, neglect and other traumatic events, helping them to recover. The lifeline which Children 1st offers to children across Scotland is reliant on fundraising activities such as the launch of this unique recipe book. All of the recipes in this book have been kindly donated by the chefs around the city. The recipes reflect the exciting variety of found across Glasgow including traditional Scottish dishes alongside a taste of the Mediterranean and flavours from Asia. Whether you’re looking for fine dining, a comforting or a new brunch dish to try on the weekend, A taste of Glasgow offers something for everyone. Recipes from hotels and tourist hot spots close to Glasgow might inspire a break away from home… or remind you of your last one. Fresh Scottish produce is consistent throughout our recipes, highlighting Scotland’s abundant natural larder. The vibrant and varied recipes included in this book really showcase the best of Glasgow’s cuisine! So go on… why not recreate The Blythswood’s delicious for your Sunday dinner? Or challenge yourself and try out Campbell Mickel’s citrus infused lobster and salt cod beignets? For your finale top it all off to wow your friends with Leiper’s Attic’s luxurious dark chocolate ganache? Take a look inside, there really is something for every occasion!

01 Our story SCOTLAND’S ENTREPRENEURIAL CHALLENGE FOR BUSINESSES

he task is simple. Pitch a business idea to the panel of Dragons, Right: receive £500 and turn it into £5,000 in 5 months. Children executive 1st’s Dragons’ Glen challenge started in 2012 and is now a core Campbell fundraising activity for the charity. Mickel We started our journey when we were introduced to our Dragon, Scottish Equity Partners’ Catherine Simpson and Below right: our EY mentor, Andrew Leck. Business gurus Catherine and the Dragons' Andrew helped us to refine our ideas before finally settling on a recipe book. Glen team TThe key to success was getting as many great restaurants as possible to contribute. This was a lengthy process and involved many late nights emailing and calling our favourite Glasgow restaurants. A real turning point for us was an introduction to executive chef Campbell Mickel who was quick to get behind our idea and filled us with confidence and enthusiasm that we would be a success. Campbell created a vibrant selection of dishes and really set the tone for our book. We would also like to extend a thank you to Eilidh Dunn from Made In Scotland and the G1 Group. Eilidh hand-picked some of the best independent and drink producers from across Scotland and the G1 Group provided recipes from their top restaurants giving our book a quirky edge. In the end we have been so fortunate that so many restaurants were willing to support our cause! Undoubtedly there were a few mishaps along the way – who knew you needed photographs for a recipe book? Thankfully Professional Photographer, Peter Sandground, was a saving grace and donated two days of his time and expertise to the cause. Over the of the two days we lined up photography slots with twelve different restaurants across greater Glasgow. Peter travelled from the city centre to Bearsden to Silverburn taking photos of everything from and soups to Brian Maule himself! We truly could not have created this book without Peter’s generosity. We now had recipes and photos but producing a quality book is no easy feat. Peter once again proved invaluable by introducing us to Renny Hutchison of Village Creative. Village Creative are award-winning creative designers who kindly agreed to take on our project. Renny perfectly captured our ideas and brought our book to life. We would like to extend our most sincere gratitude to Catherine, Andrew, Campbell, Eilidh, Peter and Renny as well as all of the restaurants who donated recipes for their contributions and support in this project. And finally, a huge thank you to our readers for your contribution to Children 1st. We hope you enjoy the finished product!

EY Dragons’ Glen Team – Catherine-Ann Lavery, Zoe Brown, Jason Cohen, Aimee McNeilly, Caitlin Brown, James Coulter and Fiona Martin

02 03 B rian Maule at Le Chardon d'Or

04 Contents Introduction...... 01 Our story...... 02

Recipes S: Starter, M: Main course, D: Dessert Chelsea Market (S, M)...... 06 The Blythswood (S, M, D)...... 11 Café Gandolfi (S)...... 18 The Coach House, Buzzworks (M)...... 19 Campbell Mickel (S, M, D)...... 21 Liquid Academy...... 29 Crieff Hydro (M)...... 32 Innis & Gunn (S)...... 35 Brian Maule at Le Chardon d’Or (M)...... 37 Riva (M)...... 40 Wee LOCHAN (S)...... 41 The Wild Olive Tree (S, D)...... 43 Taste of Arran (D)...... 46 The Bothy (S)...... 48 The Butterfly and The Pig (M)...... 52 Auld Raes (M)...... 53 WEST On The Green (M)...... 55 Gary MacLean (M)...... 58 Bilson Eleven (M)...... 62 Hutchesons City Grill (M)...... 64 Si! Café:Bar:Restaurant, SimpsInns (M)...... 67 Tony Macaroni (M)...... 69 Horn Please (S)...... 71 The Corinthian Club (M)...... 73 Cottonrake (D)...... 76 The Gardener (S)...... 78 Portavadie (M)...... 80 Halloumi (S)...... 84 Yen Oriental (M)...... 86 Raffaelle’s (M)...... 88 Caffè Parma (M)...... 90 Summer Harvest (S)...... 92 Dixie Bakes (D)...... 94 Cameron Grill Restaurant (M)...... 95 Martin Wishart (M)...... 97 The Scottish Salmon Company (M)...... 100 Lychees-Ayr (M)...... 102 Ubiquitous Chip (M)...... 104 The Hyndland Fox (M)...... 108 Frank Bouman (D)...... 110 Hillhead Bookclub (M)...... 113 Rawnchy (D)...... 115 CASKS Café at Isle of Arran Distillers (D)...... 117 Cottiers (S, D)...... 119 Listings...... 125

05 Chelsea Market STARTER AND MAIN COURSE

Chelsea Market opened in 2016 in the heart of Finnieston and has very quickly established itself as an outstanding destination for food and drink. Their menu is a blend of classic dishes and more adventurous plates; they pride themselves on having something for everyone. Chelsea market use the best of Scotland’s larder wherever they can. Their in-house forager works tirelessly around the country finding the best mushrooms, sea and berries Scotland has to offer. To go with the food, the wine and drinks list will appeal to all tastes. Some 60 wines have been carefully chosen to encourage guests to try something new. are crafted by their expert team and offer a mix of classics and in- house creations. To top this all off, Chelsea Market is beautiful; with restored leather booths and unique fittings designed and created by famous artist, Ranald MacColl. Chelsea Market looks forward to welcoming you soon!

Gin-Cured Salmon (with apple, cucumber and rowan berry)

SERVES 4 This dish truly Cured Salmon apple juice peppercorns Bramble makes for a ½ side of salmon 5g fresh tarragon 4 whole Dressing spectacular starter 25ml Caorunn 2 sprigs of fennel seeds 80g cold pressed that will definitely gin 5g rowan berries 1 granny rapeseed oil impress! The 1 red beetroot 4 juniper berries smith apple 20g white pickled apples 10g brambles or 6 fennel seeds balsamic vinegar and botanical gel blackberries 50g water Cucumber Gel 15g Dijon make this dish 10g rowan berries 2.7g agar-agar 2 cucumbers mustard both impressive 250g caster 30g ultratex ¼ lemon and unique. With sugar Pickled Apple Salt (to season) ( juice only) handcrafted 125g Maldon 40g water 0.5g xanthan Scottish Caorunn sea salt 40g white Cucumber gum gin and juniper 1g fennel seed balsamic vinegar Powder 20g brambles or berries, this dish 10g caster sugar 2 cucumber skin blackberries will definitely go Botanical Gel 2g table salt Salt (to season) down well with 170g cold pressed 4 whole black gin lovers! For the cured salmon Firstly, to make the cure, peel the beetroot and chop in to quarters. Then place all of the cured salmon ingredients (excluding the salmon) together into a food processor and blitz. Next, take the salmon and remove pin bones, skin and excess bloodline before laying the salmon skin side down in a deep tray. Pour the cure over the salmon and cover the tray with Clingfilm and refrigerate. Leave the salmon in the fridge for 10 hours then turn over and leave for a further 20 hours. Finally, remove the salmon from the cure, wash and pat dry ready for use.

06 For the pickled apple To create the pickling liquid, begin by adding the water, vinegar, sugar, salt, peppercorns and fennel to a pot then heat gently until all of the sugar has fully dissolved. Leave the liquid to cool and then place in the fridge. Next, peel the apple to remove the skin then use a small melon baller to ball the apple. Remove the pickling liquid from the fridge and place the apple balls into the cold liquid. Ensure the apple balls are completely submerged. Set aside until required.

For the bramble dressing Add all of the ingredients to a food processor and blitz together. Then push the mixture through a sieve and season with salt to taste.

For the cucumber gel Chop the cucumbers and blend in a food processor or put them through a juicer if you have one. Add a pinch of salt and hang in a cheese cloth for 1 hour. Next, put the blended cucumber water into a bowl and sprinkle with ultratex. Whisk the mixture until the juice thickens enough to hold on the plate then push through a sieve. Add the mixture to a bottle with a fine tip. Continued overleaf >

07 For the botanical gel Begin by adding apple juice, tarragon, mint, rowan, juniper and fennel to a pan and then warm the mixture. Remove from the heat and allow to cool then set aside to allow the flavours to infuse for a while. Next, add the water to a pan and bring to a boil. Whisk in the agar-agar and return to the boil, continue for 5 minutes, whisking continuously. Gently heat the apple juice mixture in a separate pan. Once heated, add to the water and bring the combined mixture to the boil. The combined mixture should then be removed from the heat and poured through a sieve into a container. Place the container into the fridge and leave to fully set. Once the mixture has set, blend in a food processor until smooth. Add the mixture to a sauce bottle with a fine tip.

For the cucumber powder Place the skin from 2 cucumbers into a dehydrator at 60oC and leave overnight. If you do not have access to a dehydrator, the cucumber powder can be made in an oven. Place the cucumber skin into an oven on its lowest setting, with the door open, and leave until the skin becomes crisp. The crisp skin should then be blended in a grinder to create the powder. Alternatively, cucumber powder is available to purchase online.

Assembly Begin by putting a dash and a few dots of bramble dressing onto a plate. Then, cut two pieces of salmon about 2cm wide by 5cm long. Dust one piece of salmon with cucumber powder and then place on the plate. Place the other slice of salmon by its side. The botanical gel should then be dotted around the plate and one dot placed on top of the undressed slice of salmon. Next, place 5 apple balls onto the dish and dot the cucumber gel around the plate. To serve: add tarragon and small mint leaves to the dish before serving.

Springwells Farm Beef Sirloin (with Smoked , Burnt Shallot, Swede and )

SERVES 4

Sirloin of beef 5g smoke oil shallots 400g dry aged 1 sprig of thyme A little oil sirloin of beef Salt (to season) Maldon sea salt ½ of garlic (to season) 1 sprig of thyme Swede Puree A little oil 500g turnip Roast Salsify Salt and pepper 80g butter 1 salsify root (to season) 100g cream Juice of 1 lemon 2g xanthan gum A pinch of salt Smoked Potato Salt and pepper (to A knob of butter 600g rooster potatoes season) 1 sprig of thyme 175g butter Burnt Shallot 75g whole milk 2 medium banana

08 Crispy kale 500ml red wine 1 sprig of thyme 2 leafs of kale 250ml ruby port 450ml beef stock 10 button mushrooms Red Wine Sauce 2 large shallots Mushroom Powder 50g butter 3 of garlic 100g dried mushrooms

For the sirloin of beef Firstly, cut the steak down the middle so you have two thick, square shaped pieces. This dish has Then rub the meat with oil and season with salt and pepper to taste. all the elements Next, add the meat into a vacuum bag alongside the thyme and garlic. Seal the of a real show bag and place into a water bath at 55oC and leave for 1 hour. stopper. From Remove the meat from the bag and gently pat dry. Once dried, seal the meat by the tasty sirloin adding to a hot pan and allow to rest. The beef can then been cooked in the pan to beef to the rich your preference. red wine sauce and the smoked For the smoked potato potatoes – Begin by peeling the potatoes then add them to a large pot of cold, salted water. your guests Cook the potatoes on a gentle simmer until soft. will definitely In another pan heat the milk and butter with a sprig of thyme. be asking for Once soft, drain the potatoes in a colander and then put them through a ricer and seconds. into a clean pan. Add the butter mix and the smoke oil to the potatoes and season with salt to taste. If the potatoes begin to split (they become oily) add a few splashes of milk until it comes back together.

For the swede puree To begin, peel and dice the turnip. Melt the butter in a thick bottomed pan and cook the turnip in the butter until soft. Once the turnip is soft, add the cream to the pan and bring to the boil. Add the mixture to a food processor with the xanthan gum (to thicken the mixture) and blitz until smooth. Pass the mixture through a sieve and season with salt and pepper to taste.

For the burnt shallots Firstly, half the shallots lengthways with the skin on. Then add oil and Maldon sea salt to a hot pan before placing the shallots, cut side down, into the pan. Continue cooking until the shallots start to colour, then turn them over and place the pan into a hot oven and cook until soft.

For the roast salsify Wash and peel the salsify then cut into 8cm long pieces. Next add water, a pinch of salt and the juice of a lemon to a pot and bring to the boil. Blanch the salsify by placing in boiling water until almost cooked and then refresh in ice water. When you are ready to assemble the dish, roast the salsify in a hot pan with butter and thyme to flavour.

For the mushroom powder Add the dried mushrooms to a food processor and blitz until a powder is formed. Continued overleaf >

09 For the crispy kale Preheat the fryer to 180oC. Begin by removing the leaf from the stem and ripping into bite sized pieces. Then deep fry the kale in the fryer for 30 seconds before straining onto paper to dry. Tip: If you don’t have a fryer then you can use a saucepan half filled with oil.

For the red wine sauce Firstly, thinly slice the mushrooms, garlic and shallots. Add to a pan and cook in butter until they are soft and coloured. Once cooked, strain off the butter and deglaze with the alcohol. To deglaze, heat the wine on a high heat, scraping and stirring all browned parts from the pan until they dissolve into the liquid. Continue this until the liquid has reduced by two thirds. Next, add the beef stock and reduce to around 400ml in total. Remove the sauce from the heat then add the thyme and leave to infuse for 5 minutes. Finally, pass the sauce through a sieve to strain.

Assembly Begin by placing two medium mounds of smoked potato onto the plate followed by the turnip puree and a light drizzle of red wine sauce. Next, carve the beef into two pieces, season and add to the plate. Then add the roasted salsify and a few kale crisps. To serve: add a light dusting of mushroom powder over the dish for an impressive finish.

10 The Blythswood STARTER, MAIN COURSE AND DESSERT

Blythswood Square has been a prestigious address since the early 19th century when Georgian townhouses were home to wealthy merchants. Today, the square features one of Glasgow’s most luxurious hotels and the only with an AA five-star accreditation. The hotel is now more than fit for the 21st century with elegant guest rooms, suites and an unbelievably lavish penthouse. The Spa at Blythswood Square is also a luxurious space that features nine treatment rooms; a thermal suite and two pools -offering ultimate relaxation! The Restaurant at Blythswood Square has vibrant décor which reflects the history of the former grand ballroom. It features private dining booths and classic furnishing creating a unique but elegant backdrop for all occasions. The menu offers both classic and contemporary options based on the freshest ingredients and thus naturally changing with the seasons. The chefs are also extremely proud of their natural Josper grill which helps ensure that all their steaks are as tender and flavoursome as possible. The opulent setting at The Blythswood is the perfect city centre retreat. It is everything you would expect from a 5 star paradise and more.

Scottish Langoustines (with Saffron Scented Potatoes and a Tomato & Herb Condiment)

SERVES 4

Ingredients 10g fresh chervil 16 live Scottish langoustines 10g fresh dill 4 tbsp. tomato sauce 2 small banana shallots 1 lemon 12 la ratte potatoes or 5g micro lemon balm (to serve) fingerling potatoes 10g fresh tarragon 1 pinch saffron or turmeric 30ml extra virgin olive oil Salt and pepper Continued overleaf >

11 Method Firstly, slice 1 banana shallot and place into a medium sized pot along with half the amount of tarragon, chervil and dill and add approximately 1 ltr of water. Then, add 2 slices of lemon and a pinch of salt and bring to the boil. As soon as the water is boiling add the live langoustines and cook for 3 minutes before deveining. Meanwhile organise a pot of ice cold water and as soon as the 3 minutes have passed, cool the langoustines in the ice water for 5 to 8 minutes or until completely cold. Once they are cooled, remove the shells and refrigerate until needed. For the saffron scented potatoes, place them and 15ml of olive oil into a pot, add a pinch of saffron and a large pinch of salt, then cover with boiling water. Bring to Fresh langoustine a slight simmer and cook until just tender. Let the potato cool in the water slightly is so succulent then peel off the skin as thinly as possible. and delicious that To make the tomato dressing, finely chop the remaining shallot and herbs and you are sure to mix with the tomato sauce, olive oil and season to taste. impress family Just before serving, cut the potatoes into halves and drizzle them with a little and friends with olive oil and seasoning. Season the langoustine tails with salt and pepper. this spectacular To serve: arrange the potatoes and langoustines on the plate and drizzle with the starter. tomato condiment then with micro lemon balm.

12 Roast Loin of Venison (with Turnip Fondant and Seasonal Vegetables, in a Red Wine Sauce)

SERVES 4

Ingredients 2 peeled carrots 25ml red wine sauce 720g venison loin 100g butter 4 cloves of garlic (fully trimmed) 4 sprigs of thyme 1 courgette 2 peeled turnips 150ml stock Salt and pepper 100ml Pomace olive oil 4 sprigs of rosemary (to season)

For the turnip fondant Preheat the oven to 150oC. Cut the turnip into 3cm thick slices and using a pastry cutter cut out 4 discs, Venison is a lean measuring approximately 6cm in diameter. Heat a heavy based medium sized pot meat with deep with 3 tbsp. of oil and approximately 25g of butter, then add in the turnip fondants. colour and rich Cook the fondants on all sides until golden brown, seasoning to taste and add 2 flavour meaning sprigs of thyme and rosemary and 2 cloves of garlic. Once both sides have coloured, it teams well with pour over the vegetable stock and cook in the preheated oven until soft, approximately red wine. This 30 to 40 minutes. Once the fondants are cooked remove from the liquid and dish has it all and keep warm. makes for a tasty Sunday dinner For the seasonal vegetables for the family! Chop the carrots and courgette before bringing a medium sized pot of salted water See overleaf for to the boil. Then blanch the vegetables separately by cooking until tender and then recipe photo. refreshing them in ice cold water. To heat the vegetables for serving you will need another pot of boiling water and 1 tbsp. butter.

For the venison Preheat the oven to 180oC. To cook the venison, heat 2 tbsp. (approximately 30ml) of oil in a heavy bottom frying pan and add the venison loins. Add 2 tbsp. of soft butter along with the remaining garlic and herbs and cook the meat on all sides for 2 minutes. Remove from the frying pan and place the venison on a baking tray. Finish cooking in the hot oven until the core temperature reaches 50oC or is cooked to taste. Rest the venison loin for 3 minutes before serving. While the venison is cooking, heat the red wine sauce and adjust with seasoning if required. To serve: place the hot fondant turnips in the centre of the plate and arrange the other vegetables around them. Cut the venison into three slices and plate next to the vegetables. Pour over the hot sauce to finish.

13 14 White Chocolate and Cep Tart (with chestnut mascarpone and poached chestnuts)

SERVES 4

Tart cases 12g sugar Poached chestnuts 100g butter ½ sheet gelatine 15 roasted chestnuts 70g caster sugar (bloomed) 1 bottle Innis & 4 egg yolks 35g good quality Gunn ale 220g plain flour white chocolate 2 tsp. maple syrup

Tart filling Chestnut mascarpone Meringue décor 250ml cream ½ finely grated roasted 50g egg white 10g dried ceps (porcini) chestnut 100g icing sugar mushrooms 75g mascarpone 10g dried ceps (porcini) 30g whole egg (medium 130g cream mushrooms egg approx. 40g) 10g icing sugar 10g cocoa powder Continued overleaf >

15 For the tart cases Preheat the oven to 160oC. In a bowl or freestanding mixer cream together the butter and sugar, then add the eggs and the flour. Mix until a is formed and chill for 1 hour. Grease 4 x 8cm tart cases generously with butter and dust them with flour. Roll out the pastry to a 3mm thickness and lay over the tart case. Press the pastry into the base and sides leaving some overhanging. Pierce the base of the tarts gently with a fork before leaving them to chill for 30 minutes. Remove the tarts from the fridge, line the inside of the tarts with Clingfilm and fill with baking beans. Place in the preheated oven for 12-15 minutes. Afterwards remove them from the oven and remove the baking beans and Clingfilm then return to the oven for 8-10 minutes or until the pastry is golden brown. Once cooled trim the excess pastry from the edges of the casing and remove from the tart ring.

This dessert is For the tart filling visually stunning Place the dried ceps in a pot with the cream and bring to the boil, remove from the and is sure to heat and Clingfilm. Leave to infuse for 1 hour. impress at a Mix together the egg and sugar, reheat the cream then pour over the egg mix. dinner party. As Cook mixture on the heat until it thickens and coats the back of a spoon. well as looking Melt the chocolate. Add the gelatine then pass through a fine sieve over the the part, it melted chocolate. Mix well then pour into the prepared tart cases and chill to set. sure tastes Remove from the fridge 20 minutes prior to serving. delicious too! For the chestnut mascarpone Place all ingredients into a bowl and whisk until the mixture firms up and doesn’t fall off the whisk when lifted.

For the poached chestnuts Place all ingredients in a pot and simmer on the stove for 10 minutes then chill until needed.

For the meringue décor Preheat the oven to 90oC. Place egg whites in a bowl and whisk until peaks form then gradually add in icing sugar whilst continually whipping. Spread over a stencil onto greaseproof paper to create a dome shape. Blitz 10g dried mushroom mix with 10g cocoa powder in a food processor and dust over the top of the meringue to resemble a mushroom. Bake in the oven for 1 hour or until crisp. Remove from the tray and store in a sealed container to ensure freshness. To serve: fill the tart case with the tart filling and plate all other elements, serve immediately and enjoy!

16 17 Café Gandolfi STARTER

Deagh Bhiadh, Deagh Bheannachd ‘Well fed, well blessed’ is the Gaelic proverb that is displayed proudly on the wall of Café Gandolfi and is owner Seamus’ aspiration for everyone who eats there. Seamus draws on his Hebridean values, to run the Gandolfi group, where food is seen to be one of life’s purest joys and the experience should be shared with our loved ones to help strengthen our relationships. Café Gandolfi has called Glasgow’s vibrant Merchant City its home since 1979 so has truly stood the test of time. Some original dishes, which are close to loyal Gandolfi fans’ hearts, can still be seen on the menu today. The food has a slight Scottish bias given Seamus’ love for local produce. Gandolfi has a varied menu from brilliant to hearty dinners. For a slice of Glasgow’s culinary history and some of the city’s best food Café Gandolfi is a must!

Owner of Café Stornoway (with Mushrooms Gandolfi, Seumas and ) MacInnes, has always been a 2 PANCAKES PER SERVING (8 SERVINGS) great advocate of this traditional Ingredients Olive oil 50g melted butter Scottish 16 slices black pudding Salt and pepper 140ml milk ingredient, he 200g button mushrooms 2 cloves garlic 200g self-raising flour even wrote a ½ glass white wine 1 tbsp. syrup book about it! 1 tbsp. sherry vinegar Pancakes Sugar (to taste) This dish is a firm 1 onion 2 eggs, beaten Pinch of salt favourite of the restaurant and For the mushroom sauce we are sure you’ll Firstly, sauté a finely chopped onion in olive oil until transparent. Then, slice the be impressed too! mushrooms and the 2 cloves of garlic and add in with the onion. Continue to cook See previous page for a further 5-7 minutes. Add half a glass of white wine and the sherry vinegar and for recipe photo. allow to cook for a further 5-7 minutes to get all of the flavours working together. Season to taste.

For the pancakes To create the perfect pancakes sieve the flour with a good pinch of salt. Add the eggs and the rest of the ingredients, beating until a smooth consistency is achieved. Heat a non-stick frying pan over a medium heat and once hot, start to make your pancakes. Once cooked, keep them fresh and warm in a dish towel.

For the black pudding Pre-heat oven to 190°C. Cut 2 slices of black pudding per person and cook in the oven for 10 minutes, turning after 5 minutes. To serve: place 2 pancakes on a warm plate, top with black pudding and a tablespoon of the mushroom sauce.

18 The Coach House, Buzzworks MAIN COURSE

Buzzworks has a portfolio of award-winning bars and restaurants across Ayrshire. With customers at the heart of its business, it aims to make people feel great. Since opening its first restaurant, Elliots of Prestwick in 2002, Buzzworks has never looked back. Now with a host of awards to its name – including The Sunday Times Best 100 Companies to Work For – we can see why Buzzworks is a family favourite. This dish takes In 2017 Buzzworks extended its reach and opened a tenth establishment – its some time to put first outside of Ayrshire – The Coach House at Bridge of Weir. The contemporary together but the venue offers an all-day dining experience with a relaxed atmosphere. end result is so spectacular that it is certainly Smoked Pork Belly (with Scallops & Carrot Puree) worth it. Consider this SERVES 4 the perfect dish Scallops 5g chopped, fresh to impress at 12 scallops – deshelled rosemary 250ml chicken stock a summer and roe removed 5g chopped, fresh thyme dinner party! A knob of butter 25g Dijon mustard Carrot puree 500ml orange juice 500g carrots Pork Belly 10g Maldon salt 100g water 500g pork belly – skin off 20g star anise 90g butter 5g ground 25g maple syrup 4g salt 10g garlic puree 10g cracked Continued overleaf >

19 For the pork belly Preheat the oven to 150oC. Firstly, use a sharp knife to score the fat on top of the pork belly. Add the remaining pork belly ingredients together in a bowl and stir until thoroughly mixed. Coat the pork belly in the mixture and allow this to marinade for at least 2 hours in the fridge. Wrap the marinated pork in tin foil and fold into itself making a small parcel. Ensure the parcel is airtight to hold in moisture. Place the pork onto a baking tray and cook in the oven for around 4-5 hours. While the pork is cooking, preheat the smoker to 120oC and add wood chips. Remove the pork from the oven once cooked and place the pork belly meat side down onto the smoker grate. Baste with any leftover glaze from the cooking tray. Cook the pork on the smoker for 2-3 hours turning regularly with tongs. Remove the meat from the smoker and allow to cool before slicing.

For the carrot puree Firstly, peel and dice the carrots. Then place the carrots, water, butter and salt into a pan. Cover the pan with a lid and cook on a high heat until the carrots are tender. Drain the carrots through a strainer, keeping the liquid in a dish. Tip: You will Place the strained carrots into a blender and blend until smooth. Gradually add require a smoker a splash of the cooking liquid if the puree is too thick. however if you do not have one For the scallops then you can use Firstly, deshell and remove the roe from scallops and place onto a clean towel to dry. your own oven/ Next, add a touch of oil to a frying pan and place on a high heat. Sear the scallops grill with really in the hot pan for 30 seconds on each side. Ensure the scallops are well caramelised wet soaked wood prior to turning. Then add 3 cubes (per person) of pork belly to the pan to lightly chips placed heat through and caramelise. Finally, for extra richness, add a knob of butter to at the base of the pan to finish. the oven in a To serve: place 5 small spoonfuls of carrot puree around a plate. Place each of the metal pan as an scallops in and around the puree with the pork belly resting on each of the scallops. alternative. Garnish with fresh, wild herbs and a drizzle of butter from the frying pan. Enjoy!

20 Campbell Mickel STARTERS, MAIN COURSE AND DESSERT

Have you ever considered private dining? Campbell Mickel is one of Scotland’s very best private chefs who can be booked for family functions and corporate events. Chef Campbell has been cooking professionally since the age of 15, although he admits that he developed his love of cooking much younger than this. Over 30 years on, Campbell’s love and enthusiasm for his work is just as strong as it was on day one. Campbell cooks with real passion and overwhelming sense of pride. This is evident in every single dish he produces. He finds great joy in sourcing the best raw produce that Scotland has to offer and lovingly draws up his menus to suit the changing seasons. His carefully, hand selected ingredients and his attention to detail make Campbell’s dishes all the more special. Campbell’s business, Exec Chef, not only focuses on the best food but exceptional client service, it really is second-to-none. Campbell will talk your guests through how the dishes were made and prepared giving them a real insight and interest into the food they are about to eat. All guest preferences and favourites can be incorporated into the freshest seasonal menus to produce a truly unique dining experience.

Continued overleaf >

21 Borscht Blinis Beetroot Infused Pancakes (with Orkney , Crème Fraiche with Lime, Dill and Gold Leaf)

MAKES 26

These superb Beetroot Pancakes Lime crème fraiche Samphire (blanched canapés are both 120g self-raising flour 100ml crème fraiche for 10 seconds then luxurious and 1 large, free range egg 1 lime zest and juice refreshed in ice tasty. The perfect 1 cup semi-skimmed milk cold water) ice-breaker at 1 small beetroot Garnish Raw beetroot any party – these (roasted and skinned) 200g (sliced wafer thin are sure to leave Some olive oil smoked salmon into a disc shape) people talking! A pinch of salt Gold leaf (optional)

For the beetroot pancakes Firstly, incorporate all of the ingredients (except the olive oil) into a blender and blitz until a smooth, consistent, lump-free texture is reached. Leave the to rest for 15 minutes. Next add a little olive oil to a pan and place on a medium heat. Then, using a teaspoon, take a spoonful of batter and drop into the pan to cook. Ideally the pancakes should be 3-4cm wide. When bubbles begin to appear on the top of the pancakes it is time to turn them. Cook for 1 minute on the other side and then transfer to a cooling rack. Continued overleaf >

22 23 For the lime crème fraiche Add the crème fraiche, lime zest and juice to a food processor then blitz to mix together the ingredients. Remove from the food processor and chill.

For the garnish To assemble the dish start with a blini (), add a little zesty crème fraiche and a small rosette of smoked salmon. Place a disk of beet on the side with a piece of samphire. To serve: for an extra decadent look, add a small flake of gold leaf to finish!

Lobster and Salt Cod Beignets (Stacked with Citrus Zest and Chilli, Dunsyre Blue Dressing)

SERVES 6 Take the simple Fishcake ½ tsp. flaked chillies ½ tsp. smoked paprika fishcake to a 200g diced, cooked 3 limes 1 tsp. baking powder whole new level lobster tail ½ tsp. salt with this unique 200g salt cod (soaked Dunsyre Blue Dressing 160ml Scottish beer recipe. This in cold water and 150g Dunsyre or ale makes for a rinsed a couple of blue cheese scrumptious dish times for 24 hours) 100g mayonnaise To Serve especially when 30g finely 10 grinds of a 3 cherry tomatoes paired with Milk chopped chives pepper mill Handful of Watercress of the Sun, p30. 30g finely (or your choice chopped parsley Beignet Batter of leaves) 1 finely diced shallot 120g plain flour Edible flowers (optional) 80g mayonnaise 50g cornflour 1 tsp. cayenne pepper 1 tsp. cayenne pepper

For the fishcake Firstly, dice the cod, checking for bones as you go, and add to a bowl. Next add the lobster, herbs, shallots and seasoning. Then grate the zest from the limes to add to the mixture. Combine all of the elements together and start to add the mayonnaise. You should only use enough mayonnaise to bind the mixture, you don’t want to use too much! Now pick up a small handful of the mixture and squeeze out any excess moisture and shape into a neat, small (hen egg sized) ball. Divide the mix into 20 balls in total. The balls should be tight and bound together, holding their shape. These can be placed in the freezer for 2 hours to firm up if needed.

For the beignet batter Preheat the fryer to 180oC. Place all ingredients into a bowl and whisk in the beer a little at a time to form a smooth, not too thin batter. Set the mixture aside. Remove the chilled fishcakes and dredge in flour before coating them in the beignet batter. Once coated, transfer the fishcakes to the pre-heated fryer where you can cook up to 5 or 6 at a time. Cook in the fryer for 8-9 minutes, turning to ensure they are golden brown all over. Continued overleaf >

24 25 For the dressing Begin by adding all ingredients to a bowl and mixing together thoroughly. To serve: place three fishcakes onto a dish and drizzle with dressing. To really impress decorate the plate with chopped cherry tomatoes, watercress and edible flowers.

Kelburn Cart Noir braised Glasgow Fillet SERVES 6

3 tbsp. olive oil 1 small turnip 1 tbsp. all-purpose flour, for dredging 2 tbsp. redcurrant jelly 1 kg Featherblade fillet of beef 2 x 330ml Kelburn Brewery Salt and freshly milled pepper Cart Noir bottles 2 tbsp. unsalted butter 3 cups of beef stock 3 medium onions 5 thyme sprigs (de-leafed and chopped) 3 large carrots 1 finely chopped garlic clove 2 bay leaves

26 Method Firstly, lay the beef on a board and cut through the middle lengthways. This will expose the sinew and gristle that runs the length. This does not need removing but some prefer to cut out the thickest part. Dice the meat into big chunks and place in a bowl with the flour, salt and pepper. Toss the beef around to coat it evenly and then pass through a sieve to remove any excess flour. Next, heat a large heavy bottomed pot with the olive oil until it starts to smoke. Add the beef and stir for 5 minutes until it is browned. If your pot is not big enough to brown the meat in one go then take the time and do this in two batches. The dish really relies on this being done well! This braised beef Cut the carrots, celery, onions and turnip into half inch cubes. Add the vegetables is made lovingly and the butter to a pan on a medium heat. Sweat these for about 5-8 minutes with Glasgow’s stirring as you go. very own Kelburn Add to the pan the beef stock, ale, herbs, redcurrant jelly and garlic and bring Brewery beer. to a boil. Turn down to a simmer and drop the beef back in, ensuring that all of the The beer adds a beef is submerged. Put a lid on the pan and allow it to simmer gently for 3 hours wonderfully dark until the beef is tender. array of flavours When the beef is cooked put a sieve over another pot and transfer the contents including hints through it. Leave the braised beef and vegetables to drain for a minute. Separately of chocolate and place the ale and beef stock back on the stove and bring to the boil. Reduce the blackcurrant. stock by half to intensify the flavours. Once reduced, add the meat and vegetables The dish is back in. just perfect To serve: add really soft mash potato and enjoy! with Claytons' Dragon, p30. Chocolate Fondants

SERVES 6

Ingredients 3 eggs and 2 egg yolks 30g unsalted butter 145g caster sugar (melted for coating moulds) 145g plain flour 145g unsalted butter A pinch of salt 3 tsp. cocoa powder Clotted cream or vanilla ice cream 145g dark chocolate, broken (to serve) into pieces

Method Preheat the oven to 180oC. Firstly, brush the entire insides of 6 pudding moulds with the melted butter and then coat the moulds with the cocoa powder. Leave the tray to one side. Next, place the remaining butter and chocolate in a heatproof bowl over a pan of simmering water, ensuring that the bottom of the bowl does not touch the water. Stir the contents occasionally until the mixture has melted completely. In a separate bowl whisk together the 3 whole eggs, 2 egg yolks, caster sugar and a pinch of salt until the mixture becomes pale and mousse like. This should take 3-4 minutes to complete and the mixture should almost double in volume. Next, gently fold in the melted chocolate and butter, fully incorporating it before adding in the flour. Continued overleaf >

27 These rich Be careful not to knock too much air out of the mixture! Now spoon the mixture chocolate into the prepared moulds and chill for at least 1 hour in the fridge. fondants filled Place an empty baking try on the middle shelf of the preheated oven. Once hot with melting add the pudding moulds to the tray and cook for 12-14 minutes until the tops are centres are set and coming away from the sides of the moulds. Allow to stand for 30 seconds the ultimate then turn the moulds out onto plates. decadent dessert! To serve: add clotted cream or vanilla ice cream to the dish and enjoy!

28 29 Liquid Academy COCKTAILS

Liquid Academy is a true master of cocktails. The mixologists at Liquid Academy create the most exquisite drinks by continuously sourcing new ingredients and developing exciting flavour combinations. Working hand in hand with drinksmiths and chefs ensures that they have the perfect drinks offering for any special occasion. Liquid Academy has all the ingredients for your dream party. Customers rave about the beyond 5-star service and its private venue hire. The Savings Bank, is one of Glasgow’s most glamorous, vintage-styled spaces taking you back to an era of Victorian architectural opulence. Liquid Academy was Scotland’s first brand-independent front of house service training provider and it now trains some of the very best young talent entering into the industry. The LA Group stands by the motto ‘chase perfection, catch excellence’ and this is evident in everything it does.

The Claytons Claytons’ Dragon Kola Tonic is rich SERVES 1 and woody and will complement Ingredients 25ml Assam Lemon wedge (to serve) all of the strong 35ml Claytons 10ml lemon juice Sprig of rosemary savoury flavours Kola Tonic Bon Accord ginger (to serve) – a perfect beer (to top) pairing for the Method Kelburn Cart Noir Add all ingredients to a glass, mix thoroughly and serve with ice. Garnish with a Fillet, p26. lemon wedge and sprig of rosemary.

Rum and condensed milk Milk of the Sun may not seem SERVES 1 like an obvious combination Ingredients Kola Tonic smoked mango puree but it works – a 25ml Mount Gay 25ml condensed milk Candied chilli perfect pairing Black Barrel rum 25ml lime juice (to serve) for Lobster 25ml Claytons 25ml Applewood- Lime zest (to serve) and Salt Cod Beignets, p24. Method See previous page Add all ingredients together, mix well and serve chilled. Garnish with candied chilli for photo. and lemon zest and enjoy!

30 31 Crieff Hydro MAIN COURSE

‘Roll up and drive into a different world…’ Crieff Hydro, situated in the heart of Perthshire, is Scotland’s leading Spa Hotel Resort. The 4 star resort is described as a ‘Narnia’, a world where everything is just right and you can forget the everyday. Crieff Hydro has something for everyone. A stay in the hotel offers ultimate relaxation whilst their self-catering lodges act as a home away from home. Impressively there are 60 plus on-site activities, from a blissful Victorian spa to the more adventurous: segways, zip lines and quad bikes. So go ahead, those memories won’t make themselves! The Brasserie at Crieff Hydro offers guests Scottish produce with an earthy French influence. The Head Chef, Manash Kolaparth, is always experimenting with flavours and trying out different combinations. He loves to share his cheffing knowledge. In fact, he classes one of his biggest life achievements as mentoring and helping youngsters to love the profession. Honestly, there’s just no stopping him once he gets started. It’s all “sauté this” and “cartouche that”!

Pan Fried Cod and Mussels (with saffron potatoes, wilted leeks, lemon butter sauce and vierge dressing)

SERVES 2

Manash wasted Mussels and Cod 2 sprigs of thyme no time in 2 cod portions (square) 100ml lemon juice 2 medium finely chopped whipping up this 170 grams – skin on plum tomatoes recipe to let you 12 large mussels Saffron Potatoes 40g chopped parsley have a little taste Leeks cut into strips 12 new potatoes 40g chopped basil of the Brasserie 2g saffron pod 40g chopped dill at home. Lemon butter sauce 20g finely chopped 40g crushed capers 50g unsalted butter shallots 2 lemons juiced 200ml double cream 120ml white wine 60ml extra virgin olive oil 100ml cooking 120ml vegetable stock 20ml Dijon mustard white wine 4 sprigs bay leaf 30g chopped shallots 20g unsalted butter 2 bay leaves

For the saffron potatoes Firstly, place all the ingredients, other than the potatoes, in a heavy bottom pan on a medium heat. Leave to simmer, with a cartouche (to you and me, that’s a baking paper lid to cover the pot). Next, boil the potatoes in a large pan until the knife pierces through without changing the shape. Leave the potatoes aside in the water.

Continued overleaf >

32 33 For the lemon butter sauce Make a reduction with the white wine, shallots, thyme and bay leaves. Once reduced by half then add the cream and lemon juice. Melt the diced soft butter and strain with a fine mesh over the reduction then cover and set aside for later.

For the sauce vierge Next, heat the oil in a pan then add the mustard, chopped tomatoes and capers, stirring occasionally for 2 minutes. Then stir in the lemon juice and chopped herbs cooking for 1 minute. Season to taste and keep warm until you are ready to serve.

For the cod and mussels Preheat the oven to 170oC. Sear the cod, skin side down in a hot frying pan. Finish it in the oven for 6 minutes keeping the skin side down. Finally, add the mussels, leeks and 100ml of the pre-prepared lemon butter sauce into a medium sized pan and bring to boil until all of the mussels open. Then add in the saffron potatoes. To serve: transfer the mussels, lemon butter sauce and potatoes to a serving bowl dish, place the cod on top and dress with sauce vierge.

34 Innis & Gunn STARTER Innis & Gunn’s Beer Kitchen, in the ever trendy Ashton Lane, combines brilliant beer and delicious food. A true match made in heaven! The on-site craft microbrewery allows the creation of flavour packed experimental beers right from the tanks to your glass. Highlights to date have included Marshmallow Milk Stout and Mango IPA. If you want to find out what else they have up their sleeves you will just have to pop in and see! The accompanying food menus offer fresh and seasonal dishes which often incorporate the brewing process themselves. You definitely won’t be disappointed with Innis & Gunn’s own take on classic cooking.

Scotch Egg (with Beery ‘Brewn’ Sauce)

SERVES 4

Ingredients 330ml bottle of 5 free range eggs ‘Innis & Gunn Original’ 120g sausage meat 100ml HP brown sauce 1 tsp. wholegrain mustard 30g plain flour 15g fresh sage A splash of milk 500g pinhead Salt and pepper Continued overleaf >

35 Method Cook 4 of the eggs in a pot of boiling water for 6 minutes then place in iced water to cool. Peel gently and set aside. Mix the sausage meat with ½ a bottle of the Innis & Gunn Original, add the mustard and a pinch of salt and pepper to season. Roll the sausage meat mix in to 4 x 30g balls and flatten out each on the palm of your hand. Place a soft egg in the middle of the sausage meat and roll round into a This pub classic ball shape and leave to rest for 5 minutes. has been given Chop the sage and mix with the pinhead oats in a food processor until coarse, an Innis & Gunn then place the mix in a bowl. Put the flour in another bowl with salt and pepper and twist! Their in a third bowl whisk the last egg with a splash of milk. Original Barrel Roll the sausage in the flour mix, followed by the egg mix and then the pinhead Aged Beer adds mix. Then cook in a fryer for 8 minutes. a rich depth of To make the beery ‘brewn’ sauce, add the remaining Innis & Gunn Original to a flavour to the saucepan and simmer lightly until the liquid is reduced by half. Mix in the HP sauce much loved to your own personal taste. Scotch egg. To serve: slice each egg in half and serve with the ‘brewn’ sauce and enjoy!

36 Brian Maule at Le Chardon d’Or MAIN COURSE

Brian Maule is undoubtedly one of Scotland’s most renowned and accomplished chefs. His potential was spotted at the age of 24 by the legendary Roux brothers when he was appointed the head chef of their two Michelin starred restaurant in London, Le Gavroche, responsible for 18 other chefs. In 2001, Brian returned to Glasgow and opened Le Chardon d’Or, a fine dining French restaurant. Brian described the moment as the ‘fulfilment of a lifelong dream’. Brian now spends his time in the kitchen working closely with his team, ensuring that no dish is served before he is completely satisfied. Brian’s hands on approach continues out of the kitchen where he is regularly seen on the restaurant floor chatting to his guests. The dishes at Le Chardon d’Or are created using only the finest Scottish produce, traditional French cooking techniques and imaginative flavour combinations. The setting of Le Chardon d’Or is exceptionally elegant yet welcoming, creating the perfect fine dining experience.

Continued overleaf >

37 Lamb Shank (with Creamed Potatoes, Roast Parsnips, Rosemary Jus)

SERVES 4

This succulent Ingredients 500g spinach lamb dish is full 4 lamb shanks 1 sprig thyme of the taste 1 chopped onion 1 chopped sprig rosemary of spring and 1½ litres chicken or beef stock 2-3 rooster potatoes perfect for 1 clove garlic ½ pint of double cream a hearty 6 parsnips 150g butter Sunday roast. Salt

38 Method Preheat the oven to 180oC Place the shanks into a pot, with the bone turned up, cover with stock and add the onion. Cut the garlic in half and place into the pot with the lamb. Add thyme, rosemary and a little salt. Bring to the boil, cover with a sheet of grease proof paper then place in the oven for about 90 minutes. Once cooked leave the lamb to cool in the stock, then remove it keeping it whole. Pass the stock through a fine sieve into a jug. Put the potatoes in a foil tray. Place in the oven until cooked then mash by adding the butter and fold in the cream gradually to the consistency desired. Peel the parsnips, cut into even sized wedges, with roughly 4-5 pieces per portion. Cook in boiling salted water for 2 minutes until slightly under cooked. Refresh in iced salt water then drain and dry well. Fry for 5-6 minutes until golden brown all over. To reheat the lamb, place in a frying pan with the lamb stock ( just enough to cover the base of the pan). Bring to the boil and then place in the oven. Keep covering the lamb with stock so the meat is glazing as it is heating up. While the lamb is in the oven, reheat parsnips and mash. Cook the spinach with a drizzle of oil in a frying pan. To serve: place the mashed potatoes on the plate with the spinach and lamb on top. Add the parsnips and finish by drizzling in sauce. Enjoy!

39 Riva MAIN COURSE

Riva Restaurants all offer the finest contemporary and traditional Italian dishes. After years of experience catering for their loyal customers and visitors alike, the Di Ciacca family, who own the Riva Group, have become adept at delivering classic and have fine-tuned their menu to please everyone. From delicious pasta combinations and authentic Italian to fantastic steaks and seafood, you will have no problem finding your favourite dishes or maybe you’ll even discover a new one.

Penne Alla Amatriciana - Della Nonna Nadia

SERVES 4

A fresh spicy Ingredients 1 finely diced onion tomato and rich 400g of either penne, 1 whole spicy chilli pepper pasta dish linguine or spaghetti Salt and ground pepper that is utterly 100g roughly chopped 300g peeled fresh tomatoes irresistible. An pancetta bacon 50g grated Parmesan or original Italian 25ml olive oil Pecorino cheese inspired recipe created by Method Nonna Nadia. Firstly, in a medium to large frying pan fry the whole chilli pepper on a low heat with the bacon and the olive oil. Cook until the bacon has no more visible fat. Next, add in the diced onion and leave to cook until golden brown. Drain the peeled tomatoes and add to the pan, seasoning with salt. Leave to cook for around 5 minutes. In the meantime, cook the pasta in a large pot of boiling salted water. Drain when the pasta is firm (‘al dente’) and add to the frying pan only after having removed the chilli pepper. Stir well and ensure that all the pasta pieces are covered in the sauce. Remove from the heat and allow to settle before serving. To serve like Nonna Nadia: sprinkle the pasta with the grated Percorino, Parmesan and enjoy!

40 Wee LOCHAN STARTER

Perfect for a relaxed, intimate dining experience, the Wee LOCHAN hosts an evolving Scottish menu that’s sure to tantalise your taste buds. The restaurant is family owned and the staff truly extend their hospitality to all guests whenever they visit. You’ll be sure to be welcomed by friendly, outgoing staff who will share their knowledge and offer recommendations of the best menu choices – although everything is delicious! If you’re looking to enjoy some great food and relax with friends then this hidden gem is certainly the place to be!

Stornoway Black Pudding (with poached egg, This dish is a pancetta & red onion ) best seller at the Wee LOCHAN. SERVES 2 They once tried to take it off Black Pudding Red onion marmalade wine vinegar the menu but Black pudding 250g finely chopped 7 tbsp. red wine there was such 2 eggs red onion an outcry from 1 frisee lettuce 55g butter Basil oil regulars that 2 slices pancetta 80g demerara sugar 50g fresh basil they were forced 1 tsp. salt 150ml extra virgin it put it back on! 1 tsp. pepper olive oil 3 ½ tbsp. white

For the basil oil Firstly, blanch the basil for 30 seconds in boiling water, refresh by placing in iced water and then wring out with a clean -towel. Next, add the extra virgin olive oil and the basil in a liquidiser and blitz on high speed until green.

For the red onion marmalade Place the butter into a pan and heat until brown. Add the sliced onions, sugar, salt and pepper to the pan and stir until thoroughly mixed. Cover the mixture and cook for 30 minutes, stirring occasionally. Next add the vinegar and the wine to the mixture and cook for approximately 40 minutes on a low heat.

For the black pudding, poached egg & pancetta: Cut the black pudding into 2cm thick pieces before adding to a greased frying pan. Cook for 2-3 minutes on each side until crisp and place on kitchen paper to remove any excess cooking oils. Similarly, for the pancetta cook for 1-2 minutes on each side until crisp and golden.

Continued overleaf >

41 For the poached egg Add a small dash of vinegar to a pan of steadily simmering water. Crack the eggs into a ramekin or cup before creating a gentle whirlpool in the water to help the egg white wrap around the yolk. Then slowly tip the egg into the water, white first. A soft egg will take around 2 minutes, for a firm egg cook for 3-4 minutes. To serve: place the black pudding on a plate, stack the poached egg, lettuce and place the pancetta on top. Finally, drizzle basil oil over the dish making a pretty pattern on the plate.

42 The Wild Olive Tree STARTER AND DESSERT

The Wild Olive Tree is set inside St. George’s Tron Church, on Glasgow’s bustling Buchanan Street. They pride themselves on their range of tasty and nutritious soups, scones and cakes, which are all made fresh each day. The Wild Olive Tree also serves delicious Dear Green Coffee from a local Glasgow roastery. All profits from The Wild Olive Tree are shared between Glasgow City Mission and Bethany Christian Trust, to support their ongoing work with some of Glasgow’s most vulnerable people. They also run a gift scheme where you can purchase an extra coffee or soup which is then offered free to someone in need.

This hearty Moroccan inspired soup is both filling and tasty. It’s perfect for or as a starter in the evenings.

Moroccan chicken soup

ONE POT

Ingredients 2 big garlic cloves 1 tin 4 chicken thighs, filleted chickpeas (drained) 2 onions 1 tsp. ground cumin 1 red pepper 1 tsp. ground coriander 1 large leek 1 tsp. lemon juice 1 large stick celery 1 tbsp. of sugar 1 tin of tomatoes (roughly blended) 1 heaped tbsp. harissa paste 1 large carrot 1 tbsp. of oil 1 cup red lentils ½ tsp. ground cinnamon 1 yellow pepper Salt and pepper 2 chicken stock cubes 1ltr of hot water Continued overleaf >

43 Method Firstly, chop all of the vegetables into small chunks. Next, in a large saucepan, heat the oil and brown the chicken fillets for a few minutes on each side. Then remove the chicken from the pan and set aside. Add all of the vegetables into the pan and sauté for 10 minutes, add in the garlic and and cook for another 5 minutes, stirring regularly. Then add the lentils, tomatoes, stock cubes, water, sugar, lemon, harissa paste and the browned chicken fillets. Bring to a simmer and cook for 1 hour, stirring fairly frequently. As the lentils cook you may need to add more water. Remove the chicken again and chop roughly before returning to the pan along with the chickpeas. Cook for a further 20 to 30 minutes then season well with salt and pepper before serving. To serve: this hearty soup pairs perfectly with fresh crusty and butter.

Sultana, Apricot and Vanilla Scones

MAKES 12 LARGE SCONES

These easy to Ingredients ½ tsp. baking powder make scones 700g self-raising flour 1 big pinch of salt are perfect to 100g sultanas 330ml full fat milk enjoy on a lazy 150g soft butter 1 large egg afternoon or 100g finely chopped, dried apricots ½ tsp. vanilla extract for impressing 2 heaped tbsp. caster sugar Cream or fruit jam (to serve) friends with afternoon tea! Method Preheat the oven to 220oC. Firstly, add the butter, flour and baking powder to a large bowl and rub together with your fingers. Then add in the sugar, salt and dried fruit and mix thoroughly. In a jug, mix the milk, vanilla and egg until well combined. Then add this to the dry ingredients and stir together with a large spoon. Next, turn the mixture onto a lightly floured surface and very gently knead until you have a fairly smooth dough. It should be nice and soft but not too sticky and roughly 3cm in thickness. Cut scones with a 6cm round cutter (or whatever size you prefer) or just chop into squares with a sharp knife. Flour a large baking tray and place the scones on it, slightly spaced apart. Bake at 220oC degrees for 15 minutes (less if the scones are small) then turn the oven down to 180oC and bake for a further 5 minutes. Remove from the oven and after a few minutes, place on a cooling rack until ready to eat. To serve: add cream or fruit jam to the and enjoy!

44 45 Taste of Arran DESSERT

BIG tastes from a small Scottish island! Established in 2001, Taste of Arran represents the very best produce the island has to offer. From real dairy ice creams, a whole host of cheeses, mustards, chutneys and preserves to traditional Scottish , and black pudding - this place really has it all. The business is dedicated to exceeding the expectations of their customers by providing products and services of the highest quality and value. The ‘Arran Brand’ is becoming increasingly well recognised and has become synonymous with excellence so much so that their products feature on the menus of some of country’s leading restaurants.

Chocolate Fondant and Arran Orange Marmalade Soufflé (with ‘Robins Herbs’ Basil Ice Cream)

SERVES 4

This delicious Mousse 5ml Cointreau 20g cocoa and decadent 380g James dark A pinch of 150ml Arran cream dessert will be couverture chocolate, bicarbonate soda 25ml Arran Whisky the star of any melted over bain marie 10g James chocolate dinner party! See 60g egg yolk couverture, finely Basil Ice Cream previous page for 120g egg white, whisked grated 260g double cream recipe photo. with 20g of caster to 70g ‘Robins Herbs’ basil soft peak Arran leaves 60g caster sugar Marmalade 1 ½ tsp. fine orange zest 20g cocoa powder Syrup 45g cocoa 130ml whipping cream, 225g caster sugar 80g egg yolks whisked to soft peak 1 juilenne orange zest 90g caster sugar 150ml hot water Arran Orange 45g Arran orange Chocolate Swipe Marmalade Soufflé marmalade 25ml Arran Whisky 30g marmalade, 310ml water warmed Whisky Fondant 180g caster sugar 30g orange juice Centre 15g corn flour 120g egg white 75ml water 45g James chocolate 25g caster sugar 65g caster sugar couverture

For the whisky fondant centre Firstly, add the water, sugar and cocoa to a pan and bring to the boil on the stove top. Then add the whisky and the cream and re-boil for 3-4 minutes. Strain the mixture and leave to cool before placing in the fridge to chill.

46 For the mousse Begin by adding the egg yolks and the sugar to a bowl and whisking until the mixture becomes pale. Then add the melted chocolate, whipped cream and whisked egg whites and whisk the mixture until thoroughly mixed. Pipe the mixture into small ring moulds. Make a small well in the centre of the mousse and fill with the whisky fondant centre (above). Seal the mould by adding more mousse on top and leave to chill in the fridge overnight. To decorate: coat the mousse with cocoa powder on serving.

For the orange marmalade soufflé Preheat the oven to 220oC. Begin by coating 4 mini ramekins in grease and sugar. Next, add the marmalade, Cointreau and orange juice to a bowl and mix together. In a separate bowl, whisk the egg white, bicarbonate soda and a pinch of caster sugar until soft peaks form. Add in the marmalade mixture and fold through until just combined. Spoon the mixture into ramekins, level the top of the ramekin and run finger around the edge to clean the edges. Place the ramekins onto a baking tray and bake for 5-10 minutes or until well risen. To decorate: sprinkle grated chocolate over the soufflé on serving.

For the marmalade syrup Firstly, add the caster sugar to a pot and heat on a high heat to form a caramel, trying not to stir the sugar but tilt the pan gently to move it around. Next, add the hot water and marmalade and mix until you are satisfied that the consistency represents syrup. Add the julienne of orange to a separate pot and boil for 5 minutes. Refresh the julienne of orange under cold water then add to the caramel. Leave this to cool before using as decoration.

For the chocolate swipe Place the whisky, melted chocolate, 250ml water and 90g caster sugar into a pot and bring to the boil. In a small bowl combine the corn flour and the remaining caster sugar and water. Whisk in the chocolate mixture and leave to simmer for 5 minutes. Leave this to cool before using as decoration.

For the basil ice cream Begin by adding cream, 35g basil and orange zest to a pot and brining this mixture to the boil. Remove from the heat and leave in the pot for 30 minutes to allow the flavours to infuse. In a separate bowl, whisk egg yolks and sugar together then pour over the cream mixture in the pot. Place this back on the stove and heat to 85oC. Cool the mixture rapidly in an ice water bath before adding to a blender alongside the remaining basil. Blitz this until smooth then strain through a fine sieve and churn in an ice cream machine. To serve: sprinkle the cocoa over the plate and place the basil ice cream on top. Plate all other components together following the image.

47 The Bothy STARTER

The Bothy is a unique Scottish restaurant in Glasgow’s fashionable West End. The Bothy serves beautifully presented, traditional Scottish home cooking with a modern twist. On offer is the likes of fresh Loch Fyne smoked salmon and full flavoured and comfortingly creamy . The haggis, neaps and tatties are also a customer favourite. Their ‘playful mix of traditional and contemporary influences’ carries on into their décor. Its stripped walls, chunky wooden furniture and stuffed birds give it a feel of a Highland log cabin. Friendly staff in kilts add the finishing touch to the stylish retro feel. Whenever you choose to visit you will be sure to receive a warm welcome.

Seared Scallops with Braised Pig’s Cheek (with Black Pudding & Burnt Apple Puree)

SERVES 6

Who doesn’t love Slow cooked Salt and pepper (roe removed) to tuck into a pig’s cheek (to season) 30g diced Stornoway delicious plate of 1½ kg pig’s cheeks black pudding Scottish scallops? 20g peeled garlic Burnt apple puree Now imagine 100g roughly 10ml olive oil To serve some slow cooked chopped leeks 3 whole Granny 30g pre-cooked pigs cheeks and 100g roughly Smith apples broad beans crumbly black chopped onion 10g caster sugar ½ Granny Smith apples pudding. All 100g roughly 1g salt cut into wedges topped off with chopped carrots Pea shoots (to garnish) a lovely apple 2g fresh bay leaf Scallops and black puree to 1ltr red wine pudding bring the dish 2ltr water 2 large scallops together, sounds delicious right? For the slow cooked pig’s cheek Preheat the oven to 150oC. Firstly, sear off all the pig’s cheeks in a large pan, once sealed remove and place into a roasting tray. Next, sweat off all the vegetables in the same pan as the pig’s cheeks, making sure to get as much flavour as possible from the cheeks. Once the veg is soft, add the red wine gradually to deglaze the pan (on a high heat scrape and stir all browned parts from the pan until they dissolve into the liquid). Then pass the contents into the tray with the cheeks. Cover the contents with water, put tin foil over the top of the tray and cook for 1½-2 hours or until the cheeks are nice and soft.

Continued overleaf >

48 49 50 For the burnt apple puree Preheat the oven to 200oC. Mix the oil, sugar and salt together, and roll the apples in the mix. Then bake the apples in the oven until the skins begin to blacken slightly. Remove from the oven and carefully chop the apple up, making sure the core is removed. Now place the apple mix into a food processor and blitz until you have a fine apple-icious puree.

For the scallops and black pudding Preheat the oven to 180oC. Firstly, reheat the pig’s cheeks and cook the diced black pudding by placing onto a tray in the oven for 10 minutes. While the meat is in the oven, place a large non-stick frying pan onto a high heat with a little bit of butter. Once the butter begins to bubble and brown, carefully place scallops into the pan. Cook the scallops for 2 minutes on one side, before flipping them over and taking the pan off the heat. You can spoon the browning butter over the scallops to add some colour and cook them for a little longer if you prefer. Finally, prepare the Granny Smith apples, broad beans, pea shoots and measure out 10g of apple puree for each plate. To serve: now you have everything cooked, simply plate up however you like.

51 The Butterfly and The Pig MAIN COURSE

This a great The Butterfly and The Pig’s shabby chic interior, with its mismatched furniture, dish for leftovers bold florals, and clashing wallpaper offers the perfect whimsical retreat. and using up The kooky surroundings create a warm and relaxing atmosphere to catch up with whatever you friends or to out their live entertainment which runs every night of the week. have left in the The ‘old-fashioned ethos’ applies just as much to the food and the kitchen offers fridge. Think a heart-warming but quirky dishes which are all made lovingly from scratch. Think Spanish take on a ‘awesome sized versions’ of proper British classics. traditional hash! The Butterfly and the Pig always The Spanish Caravan use new potato, SERVES 1 onion, chorizo and eggs but the Ingredients 140g chorizo Rosario 2 halved cherry vegetables are 5ml chilli oil 50g cooked baby tomatoes interchangeable 30g red onion potatoes 20ml white wine depending on 30g sliced Spanish onion 30g sugar snap peas 2 eggs what is in season. Method Preheat the oven to 160oC. On a low heat warm the chilli oil and chorizo until it starts to darken in colour and releases oil. Next add the red onions, Spanish onions, potatoes, sugar snaps peas and cherry tomatoes before sautéing for a further 3 minutes. As the potato starts to colour add the wine and cook until the liquids are reduced by half. Then add in the eggs and bake in the oven for 6-8 minutes. To serve: present in the pan with chilli and garlic toast on the side. Add extra chilli for a real kick!

52 Auld Raes MAIN COURSE

Auld Raes, located in East Kilbride, offers modern Scottish cuisine inspired by Quail can be Scotland’s amazing natural produce. purchased The owner and Head Chef, Darren Thomson, has passionately developed the in many Auld Raes menu based on his own love for the finest seasonal produce. Carefully butchers and selected suppliers deliver ingredients every day to ensure that customers receive supermarkets only the freshest, quality food. but you might The atmosphere at Auld Raes is relaxed and welcoming, excellent food and need to order in customer comfort is put at the forefront of this family run business. Customer advance. These reviews never fail to mention how lovely and helpful the front of house staff are. tiny birds are full This year, Auld Raes was nominated by its loyal customers for ‘Best Scottish of flavour and Cuisine’ at the 2017 Scottish Food Awards. Auld Raes triumphed in this category, this recipe is sure beating a Michelin-starred restaurant in the process! to result in a very impressive dish. Pancetta Wrapped Quail Roulade (with Parsley Mousse garnished with Smoked Sweetcorn Puree, Polenta Cake, Bacon Jam and Roast Chicken Jus)

1 QUAIL PER PERSON

Quail roulade with 200ml chicken stock white onion mousse filling 1 crushed clove ½ chicken breast Smoked of garlic 1 egg white sweetcorn puree 1 tsp. smoked paprika 1 whole quail 1 tin sweet corn 1 tsp. chili powder 4 slices of smoked 300ml chicken stock 25ml bourbon pancetta 50ml double cream 50ml maple syrup 4 sprigs of curly parsley Salt and pepper 10ml balsamic vinegar 15ml double cream 2 drops liquid smoke 150g dark brown sugar A pinch of salt (optional) Roast chicken jus Polenta cake Bacon jam 300ml brown 50g polenta 1½ lb smoked chicken stock ½ diced red pepper streaky bacon 150ml demi glace ( ½ diced spring onion 1 finely chopped granules can be used)

For the quail roulade Remove the breasts from the quail. Butterfly them then leave to one side.

For the quail roulade with mousse filling Preheat the oven to 200oC. Place the chicken breast, egg white, parsley and a good pinch of salt into a food processor then blend until it starts to pull together. Slowly add in the double cream until a light, smooth consistency is achieved. The mixture should then be passed through a sieve. Continued overleaf >

53 Next, on a piece of Clingfilm, lay out 4 slices of smoked pancetta leaving no gaps. Then place the quail breasts side by side on the pancetta and apply the parsley mousse generously on top. Roll the pancetta and quail breast encasing the mousse to create a cylindrical shape. Tightly wrap in Clingfilm and refrigerate until all other elements are prepared. When other elements are prepared, place the meat roulade in the centre of the oven for 20-25 minutes, ensuring the mousse in the centre is cooked through.

For the polenta cake Place the chicken stock in a pot and bring to the boil. Add the diced pepper and spring onion then after 30 seconds add the polenta. Continue to cook on a low heat until a thick consistency is formed then leave to set on a tray in the fridge. Once set, cut the polenta into your preferred shape and dust in flour. Shallow fry the polenta cake until crisp.

For the smoked sweetcorn puree Place the chicken stock and drained sweetcorn in a pot and bring to the boil reducing the liquid by half. Next, add the double cream and boil for 2 minutes. Add the mixture to a food processor and mix until smooth. Pass the puree through a sieve to remove any remaining kernels. Season with salt and white pepper then add liquid smoke (optional). The puree should be re-heated just before serving.

For the bacon jam Grill bacon until crispy and golden then chop and leave the fat aside. In a sauce pan, gently fry the onion and garlic until soft. Add in the chilli and paprika then cook on a low heat for 1-2 minutes to release the flavour. Next, add the bourbon and cook off the bitter alcohol. Be careful it may catch a flame! Don’t worry it will burn away with the alcohol. Once reduced add the sugar, maple syrup, balsamic vinegar and the bacon fat. Reduce to a syrup then add the chopped bacon. Add the mixture to the food processor, blend and reserve in the fridge. This will be used cold in the final dish.

For the roast chicken jus Place stock cubes and gravy granules into a sauce pan and bring to the boil. Continue to cook until the liquid coats the back of a spoon. To serve: place the polenta cake in the centre of the plate. Add the pancetta wrapped quail roulade on top. Smoked sweetcorn puree can be added to the side with the bacon jam. Dress with chicken jus.

54 WEST On The Green MAIN COURSE

From the iconic Templeton Building on Glasgow Green, WEST on The Green produces the city’s favourite WEST beers! WEST pride themselves in being the only UK brewery to officially adhere to Reinheitsgebot, German Purity Laws, offering customers a true taste of Germany. It is evident that WEST have firmly planted their German roots in the city of Glasgow and this is epitomised by their ethos ‘Glaswegian Heart. German Head’. To accompany their award-winning beer, WEST offers customers a fully immersive experience by serving authentic German dishes. Customer favourites include Currywurst, Spätzle and Jäger Schnitzel. To learn more about WEST’s unique brewing process book yourself onto a brewery tour. Or to experience even more of their German culture be sure to check out WEST’s Oktoberfest for great beer, live music and lederhosen. Continued overleaf >

55 Jäger Schnitzel

SERVES 2

Ingredients 125ml chicken stock 2 pork escalopes 50ml white wine Butter for frying Salt and pepper 1 finely chopped onion Chopped parsley (to serve) 250g chestnut mushrooms Fresh salad and French 125ml double cream fries (to serve)

WEST’s signature Method dish: Jäger Firstly, tenderise the pork escalopes by pounding the meat on a chopping board Schnitzel, a pork using a meat tenderiser or a rolling pin. escalope in a wild Next, heat a frying pan with some butter and fry the pork on a medium heat for mushroom sauce, about 3 minutes on each side until cooked through. Then remove the pork and set is a German it aside to rest while you cook the sauce. Classic. Its hearty For the Jäger Sauce, heat a pan with some butter and gently add the chopped onion and the chestnut mushrooms. Then fry all of the ingredients together until which is perfect they are golden brown in colour. to welcome the Add the white wine, double cream and chicken stock to the pan and continue to colder weather. stir while bringing to the boil. Then reduce the heat of the pan to a gentle simmer and continue to cook until the sauce has thickened. Season with a sprinkle of salt and pepper. Pour the sauce over the schnitzel and garnish with some chopped parsley. To serve: add some fresh salad and to re-create WEST’s iconic Jäger Schnitzel.

56 57 Gary MacLean MAIN COURSE

Gary was born in Glasgow and started his culinary career working in local hotels. He then opened his own restaurant at the age of 30 before going on to run many well-known across the city. Gary was crowned champion of MasterChef: The Professionals 2016. In a gruelling 7 weeks Gary took on 47 other professionals in pursuit of gastronomic glory. Gary cooked the of his life in an intense final which involved creating a Michelin standard dish for 28 Michelin-starred chefs. Gary was a worthy winner but also a fan favourite and was described as touching the hearts of the show’s viewers. Gary’s warm personality and joy for cooking shone through in every challenge. Do you fancy During Gary’s time on the show he was said to have ‘nailed the to yourself as bit of a the mast of the MasterChef kitchen’. He is very passionate about Scotland’s natural MasterChef? If so larder and has been appointed Scotland’s first National Chef. His new role sees him make sure you try tasked with celebrating national produce and teaching the Scottish public how to out Gary’s meaty, make the most of locally sourced, healthy and sustainable food. gamey and ever Gary’s other true passion in life is teaching and he has been a lecture at City of so succulent Glasgow College for over 16 years. Gary hopes that his MasterChef success will duck dish. inspire the next generation that they too can achieve their dreams.

Pan Seared Breast of Duck (with Raw, Spiced and Caramelised Cauliflower, Oats and Nuts and Beetroot)

SERVES 2

Gressingham Duck 2 sprigs thyme 20g coriander seeds 2 duck breasts on ½ leek 20g chives the crown 1 white onion 2 sprigs rosemary 20g oil (rape or Oats and nuts 2 sprigs thyme vegetable) 50g hazelnuts 1 bulb garlic 100g butter 100g oats 20g oil (rapeseed 25g honey or vegetable) Caramelised 1 banana shallot 100g unsalted butter Cauliflower 2 sprigs rosemary ½ cauliflower 2 sprigs thyme Duck Sauce 2 sprigs rosemary 25g Butter Bones and trimmings 2 sprigs thyme of the duck ½ bulb garlic Beetroot 2½ ltr brown 100g unsalted butter 2 raw beetroot chicken stock 1 sheet silicon paper 2 sprig thyme 1 carrot (cartouche) 2 sprig rosemary 2 stalks celery 50g unsalted butter ½ bulb garlic Raw spiced cauliflower A pinch of salt 2 sprigs rosemary ½ cauliflower Continued overleaf >

58 59 60 For the Gressingham duck Preheat the oven to 180oC. Firstly, bone out and trim the duck breasts ensuring good coverage of the fat. Then marinade the duck breasts in a little of the oil and half of the herbs. Next, place the duck breasts skin-side down on a non-stick pan and sear them on a medium heat until you render and crisp the fat. Add the other half of the herbs and 2 slightly crushed garlic cloves. Once you achieve the correct colour, add the butter and baste. Remove the breasts from the pan and finish them in the oven for 4-6 minutes depending on size.

For the duck sauce Preheat the oven to 180oC. Cut the vegetables roughly and place them into a Tip: If you do not pressure cooker with a little oil and slowly caramelize. Then, place the duck bones have a pressure in the oven and brown them for 10 minutes. cooker then you When the vegetables have achieved a good colour, add the garlic, herbs, browned can use a heavy bones, trimmings and chicken stock to the pressure cooker. Place the lid on the bottom pot with pressure cooker and once up to pressure, cook for 15 minutes. a good lid or a Once cooked, pass the liquor into a wide bottomed sauté pan and reduce. When slow cooker. Note the liquid has reduced by two thirds, mount with butter and pass into sauce jugs. that both of these methods will take For the raw spiced cauliflower longer than a Firstly, dry roast the coriander seeds. Then add the seeds and the cauliflower to a pressure cooker. food processor and blitz until it looks crumbly. Remove the contents from the food processor, season and add the chopped chives to taste. Set aside until needed.

For the caramelised cauliflower Firstly, break the cauliflower into florets then cut each floret in half and place flat- side down in a non-stick pan. Add the garlic, herbs and butter to the pan before covering with cartouche. Carefully cook the cauliflower, add the remainder of the butter if needed.

For the oats and nuts Preheat the oven to 160oC. Begin by roasting the hazelnuts in the oven for 5 minutes. Once roasted, remove the skins from the nuts in a dry cloth. Then add the nuts to a food processor and blitz. Place the nuts on a tray with the chopped shallots, oats, honey, butter and herbs then bake in the oven for 10-12 minutes.

For the beetroot Add water and a pinch of salt to a pan and bring to a boil. Then add the beetroot and herbs to the water and cook. Next, remove the beetroot from the water and leave to cool. Once cooled, cut and shape the beetroot then finish in a pan with a little butter. To serve: plate all ingredients together and enjoy!

61 Bilson Eleven MAIN COURSE

If you’re looking for a unique dining experience where the chef takes a modern approach and re-imagines classic Scottish flavours, techniques and ingredients then Bilson Eleven is the place to go. You’re sure to find something you love. The restaurant can be found within a 19th century townhouse and has been beautifully restored by chef, Nick Riez, and his family. The result is a stunning and very elegant dining room where you are in for a real treat. For those who struggle to choose, you’ll love the Tasting Menu which lets you try a little bit of everything! Despite only opening its doors just over a year ago, Bilson Eleven was included in the Michelin Guide 2018 – this is definitely one to watch!

Whole Bream en Papillote (with Potatoes and Samphire)

SERVES 4

Sea bream is Ingredients 50g samphire a favourite of 4 whole sea breams Salt and pepper the Chef, Nick 200g chestnut mushrooms Olive oil Rietz, at Bilson 1 leek A little butter Eleven and is 3 garlic cloves 1 lemon especially tasty 500g baby potatoes when stuffed and roasted Method in tin foil. Preheat the oven to 220oC. Firstly, slice the mushrooms, leek and garlic then mix with a pinch of salt and olive oil. Stuff this mixture inside the fish. Next, place the fish onto a piece of tin foil and season lightly with salt. Wrap the foil around the fish and fold into itself making a small parcel. Place the tin foil parcel onto a baking tray and roast in the oven for 20-30 minutes. After roasting, set aside the fish until ready to serve. While the fish is in the oven, boil and cool the potatoes. When cooled, thinly slice the potatoes and pan fry with a little butter and salt. Take the pan off the heat when the potatoes start to brown and toss through the samphire. To serve: open the foil, squeeze a little lemon juice onto the fish and add the potatoes.

62 63 Hutchesons City Grill MAIN COURSE

In the heart of Glasgow’s vibrant Merchant City stands a lavish reincarnation of one of Scotland’s most impressive Grade A-listed buildings. Across the building’s three floors there is: The 158 Club Lounge, a stylish boutique speakeasy which specialises in champagne and stylish cocktails; the exclusive Glenfarclas Private Dining Room; and Hutcheson’s City Grill. The decadent City Grill showcases the very best of Scottish produce with a special focus on steaks and seafood. Hutchesons are Scottish Beef experts and have some of the best cuts you’ll find in the country. They work tirelessly to source the freshest and tastiest seafood that Scotland’s rivers, coasts and deep seas have to offer. The delicious food is served in an ornate dining room, with high ceilings, stained glass windows and striking murals.

RUSK & RUSK John Molloy, Rusk & Rusk Group Development Chef, created the delicious venison recipe. John is also responsible for the menus at The Butchershop and The Spanish Butcher. The Butchershop in Glasgow’s West End is an award winning Manhattan style steakhouse. Their steaks are renowned across the city. The Spanish Butcher on Miller Street serves the finest grades of Galician beef and premium Iberican Jamon in a modern New York loft style setting.

64 Pan Seared Loin of Venison (with Skirlie Potatoes, Parsnip Crisps and Pan Juice Jus)

SERVES 4 Venison 85g butter Salt and white pepper A beautiful 4 175g/6oz venison 2 finely chopped onions (to season) game recipe loin (fully trimmed, 50g medium packed with trimmings reserved) (not flakes) Pan Jus great Scottish 1 tbsp. olive oil 6 tbsp. double cream 50ml port flavours. 1 sprig thyme Salt and white pepper 100ml chicken stock 1 crushed clove of garlic (to season) 3 sprigs thyme 4 crushed juniper Chopped curly-leaf 20g finely berries parsley (to serve) chopped onion Salt and white pepper Skirlie Potatoes Parsnip Crisps (to season) 1kg floury potato 2 parsnips

For the venison Preheat the oven to 180oC. Firstly, heat a large, oven-proof frying pan and fry the venison until golden-brown all over. Place the pan into the pre-heated oven and cook for 5 minutes, or until cooked to taste. Then remove from the oven and leave to rest, covered in a warm place for 5 minutes. Keep the roasting tin and set aside. Continued overleaf >

65 For the skirlie potatoes Begin by adding water to a pot and bring it to the boil. Then add the potatoes and boil for 20 minutes or until very tender. Next, heat butter in a frying pan, add the finely chopped onions and cook for 10 minutes until they are soft and golden. Add the oatmeal to the pan and stir until the butter is fully absorbed and the mix looks dry. Continue cooking for 5 minutes until the ‘skirlie’ is toasted. Be sure to continuously stir to prevent the mixture from catching and burning. Remove the skirlie from the pan but keep warm. Then drain the potatoes, return to the hot pan and mash them well. Add the cream, parsley and skirlie and beat the mixture until thoroughly mixed together, season with salt and pepper to taste.

For the parsnip crisp Peel the parsnips into long, thick strips. Then fry the parsnips in hot oil at 180oC until they are crisp all over. Place the fried parsnips onto dry kitchen roll to soak up excess oil. Use salt and pepper to season.

For the pan jus Firstly, place the venison roasting pan onto the stove top and bring up to heat. Next pour in the port and allow the liquid to reduce by half. Add the thyme, chopped onion and chicken stock to the pan and cook until the stock has reduced by half again. Then season with salt and pepper to taste. To serve: place the venison, potatoes and parsnips crisps onto the plate and lightly cover with the pan jus.

66 This dish is a real Si! Café:Bar:Restaurant, winner. Simple SimpsInns and easy to make, the Cajun MAIN COURSE spiced salmon is SimpsInns is a family owned hospitality group with award winning venues and flavourful and destinations across Ayrshire. From their spectacular four star Gailes Hotel and the delightful their sea-front wedding venue at the Waterside Hotel to their traditional country superfood salad pub at the Old Loans Inn – this group can cater for all your needs! is fresh and Their stunning bar and restaurant, Si! situated on the Ayrshire Coast, offers a exotic. Perfect for vibrant, yet informal dining experience in a contemporary setting. The break out lunch or dinner. balcony offers idyllic views of the Firth of Clyde and Arran. The menu is filled with European dishes with a unique Scottish twist which are sure to tempt you.

Blackened Cajun Salmon Fillet (served with a Superfood Salad)

SERVES 1 Ingredients Sprinkle of Drizzle of 8oz salmon fillet chopped coriander honey dressing Cajun spice Few mint leafs Chopped red chard Handful of kale ½ chopped avocado A few spinach leafs 2 tbsp. cooked quinoa Sprinkle of Handful of rocket 2 tbsp. chick peas omega seeds 2 cherry tomatoes 1 tbsp. pomegranate ½ sliced carrot 4 slices of red pepper Continued overleaf >

67 Method Preheat the oven to 160oC. Firstly, sprinkle the Cajun spice over the salmon, applying liberally to both sides, then sear in a hot pan with oil. Next, place the seared salmon into the oven for 8 minutes. Add all remaining items to a bowl and toss together to create the superfood salad. To serve: lace the cooked salmon on top of the superfood salad and pour over the honey dressing.

68 Tony Macaroni MAIN COURSE

‘Vive per mangiare. Live to eat' Scotland’s premier Italian restaurant group, Tony Macaroni, has an impressive Traditional chain of 12 restaurants across the country. macaroni Their menu has been designed by Italian master chef, Fabio Compoli, and cheese with an includes hearty mains of , pizza and risottos. To start, diners are invited to Italian twist in a nibble on bruschetta, enjoy a warming bowl of minestrone soup or share authentic delicious creamy focaccia amongst friends. A dessert at Tony Macaroni is also an essential - you have four cheese sauce to try one of their indulgent sundaes! made with brie, So for tasty Italian cuisine and a welcoming family atmosphere make sure you gorgonzola, check out your nearest restaurant. parmesan and cheddar cheese. A true classic! Tony Macaroni Cheese

SERVES 4

Macaroni Cheese 4 Cheese Sauce 800g macaroni 90g brie 400ml double cream 40g gorgonzola 200g grated red cheddar 65g grated parmesan 100g grated parmesan (to serve) 65g red cheddar Salt (to season) 250ml double cream Continued overleaf >

69 For the 4 cheese sauce Firstly, add all of the cheese to a large tub and mix well. Next, pour the cream into a pot and bring it to the boil. Remove the cream from the heat before adding the cream and the cheese to a blender. Then blitz the mixture in a food processor until the sauce is smooth.

For the macaroni cheese Add the macaroni to a pot of boiling water. Add the cream, 4 cheese sauce, grated red cheddar and a pinch of salt to a pan on a medium heat. Melt all of the ingredients together until the sauce has a smooth and creamy consistency. Once the macaroni is cooked ‘al dente’, drain it from the pot and add it to the pan with the cheese sauce. Toss the pasta in the sauce ensuring that the pasta is fully coated. To serve: plate the pasta and top with the parmesan, adding salt if required.

70 Horn Please STARTER

The setting is chic and trendy with comfy chairs, lamps made from horns and A popular Indian tabloids lining the walls. The quirky interior is inviting and cosy and will be starter in India a guaranteed conversation starter. that originates When it comes to the food think tapas style Indian – these dishes are designed from Gujaratm, to be shared. The recipes are based on family favourites from New Delhi but have dhokla is eaten been made unforgettable by a unique Western twist. From filled bread , cold and can be to gram flour yoghurt curry and a host of vegetarian plates, this is a definite kept in the fridge crowd pleaser. for a quick snack! Grab some friends, head along and enjoy a tapas feast!

Dhokla

SERVES 1

Ingredients 2 tbsp. vegetable oil 300ml water 230g semolina 1 tbsp. salt Lemon dressing 50g gram flour 2 tbsp. sugar Sesame seeds 150g natural yoghurt 1 ½ tbsp. fruit salt (to sprinkle) 1 tbsp. ginger (without flavour) Your choice of chutney 2-3 green chillies ½ tbsp. turmeric (to serve) Continued overleaf >

71 Method Firstly, grind the ginger and green chillies in a mortar to create a paste. Next, add the paste to a bowl with all remaining ingredients (excluding the fruit salt and lemon dressing). Whisk the contents until thoroughly mixed. Add additional water, if required, until the contents of the bowl form the consistency of a batter. Leave the batter to rest for 20 minutes then add the fruit salt and lemon dressing and mix until fluffy. Lightly oil an oven-proof dish and then pour in the mixture. Sprinkle sesame seeds on top of the batter and steam in a steamer for 20 minutes. This can be steamed in a traditional vegetable steamer or why not create your own with an oven proof dish placed over a pot of boiling water. Allow the mixture to cool and cut into cubes before serving. To serve: Dhokla can be enjoyed on its own or served with your favourite chutney to experience different flavours.

72 The Corinthian Club MAIN COURSE

The Corinthian Club stands on the site of renowned 18th century Virginia Mansion famed as one of Glasgow’s finest private residences. Today, across 5 floors of boutique Victorian luxury, are bars, clubs, a casino and restaurant. The jewel in the Corinthian’s crown, is Teller’s Bar and Brasserie which features a dazzling glass dome. Teller’s menu offers a mix of classics and signatures dishes including steaks and seafood that are prepared fresh to order no matter the time of day. Teller’s magically transforms into a late night bar at the weekend serving champagne and cocktails. The party never stops at the Corinthian Club. Continued overleaf >

73 Herb Crusted Ayrshire Pork Fillet (with Toulouse Sausage and White Bean Cassoulet)

SERVES 2

Who doesn’t Herb Crumb 1 Toulouse sausage Pork Fillet love a cooked to 125g butter unsalted 50g butter 20ml pomace oil perfection pork 15g flat parsley 1 diced onion 400g pork fillet dish or a slow 5g tarragon 1 pureed garlic clove 20g Dijon mustard cooked ? 50g dried breadcrumbs 100g cherry tomatoes Salt and pepper Why not try the 100g cooked 2 sprigs chervil Corinthian’s take Toulouse Sausage butter beans (to serve) on the classic Cassoulet 5g finely chopped chives 2g chopped chive French Cassoulet 250ml chicken stock 2g chopped chervil (to serve) with a pork twist. 50ml white wine

For the herb crumb Dice the butter and allow to rest until warmed to room temperature. Roughly chop the herbs and blitz them with a food processor. Add breadcrumbs a little at a time until a dry crumb comes together.

For the Toulouse sausage cassoulet Preheat oven to 160°C. Braise the sausage in the stock and white wine in the oven for 30 minutes. Cool the sausage, and slice into rounds. Keep the stock for later. Heat the butter in a pan and sauté the onion and garlic until soft, with no colour. Add in the butter beans and cherry tomatoes and cook for 3 minutes. Slowly, add in the stock and bring to the boil, adding the sausage back in. Reheat until piping hot and finish with the chopped herbs.

For the pork fillet Preheat oven to 180°C. Heat the oil in a hot pan and sear the pork fillet. Season and remove the pork fillet from the pan and brush with mustard. Roll the pork in the herb crumb and place in an oven proof dish. Cook in the oven for about 15 minutes until the pork is pink through the middle. Remove from the oven and rest for 5 minutes before carving. To serve: place pork on top of the cassoulet, with some fresh herbs to garnish.

74 75 Cottonrake DESSERT

Cottonrake Bakery is a bustling bakery in the heart of the West End serving delightful cakes and savouries. Over the years Cottonrake has become famous for their British home baking and French patisserie style goodies. Think freshly baked croissants with a lightly crisped exterior and a soft buttery middle. Or big chunky chocolate chip cookies that melt in the mouth. The café is a great place to sit in, have a coffee, and watch the bakers stock up the ovens with loaf after loaf, before filling them to the brim with delicious treats.

Shortbread and Chocolate Orange Crémeux

SERVES 4

This delicious Base Chocolate Orange Crémeux dessert perfectly 455g plain flour 30g sugar combines buttery 142g caster sugar 40g egg yolk melt in your 380g butter (fridge cold) 125g double cream mouth short ½ tsp. vanilla essence 155g dark chocolate (54%) chopped bread with a rich 3 egg yolks into small chunks creamy chocolate Zest of 1 orange 1 orange, peeled using a peeler orange topping. For the shortbread Preheat the oven to 180oC. Firstly, combine the butter and sugar in a stand mixer bowl and mix until pale and fluffy. Then add the orange zest and vanilla essence. Sift the flour into the bowl, continuing to mix until it resembles breadcrumbs. Then add the egg yolks and mix again until a rough dough is formed. Next, lightly flour a surface and turn out the dough, before wrapping it in Clingfilm. Leave it in the fridge to rest for at least 1 hour. You will have more than you need but any surplus can be frozen and baked at a later date. After the dough has rested, roll out the dough on a floured surface to the thickness of a pound coin. Use a round pastry cutter (110mm-112mm) to cut out discs before placing them onto a baking sheet lined with greaseproof paper. Bake for 10-12 minutes until golden and then leave to cool.

76 For the crémeux Firstly, add the sugar and egg yolks to a bowl and whisk together. Next, gently heat the milk, cream and orange peel in pan. The hot milk and cream should then be poured through a sieve over the egg mixture. Add the new mixture to the pan and cook over a gentle heat to 84oC or until the mixture has thickened. Then leave the mixture to cool to 50oC. Place the chopped chocolate into a bowl and pour the warm egg mixture over the top. Mix thoroughly until the chocolate has melted and been fully incorporated into the egg mix. Pour the mixture into 100mm ring moulds and to obtain a perfect finish for the Cremeux use Clingfilm to seal them. The film needs to be tight (like a drum) and wrinkle free. Place the moulds on a flat baking sheet and set in the fridge for 2-3 hours. Carefully, remove the Clingfilm and lightly use a blowtorch on the mould to release the crémeux. To serve: place the crémeux on top of the shortbread and garnish as you please.

77 The Gardener STARTER

The Gardener’s philosophy is ‘keep it simple and do what you love’, and it does just that! From its home on Ashton Lane The Gardener offers botanically inspired cocktails by taking classic ingredients and creatively transforming them right in front of you. As coffee aficionados The Gardener also serves its very own artisan roast. Their menu is designed with simplicity in mind. It uses fresh local produce to create tasty lite bites that can be enjoyed throughout the day. Remember those ‘Simple things brilliantly done & complicated things deliciously simple’. lazy days, when your parents would take you Wild Mushroom Scotch Egg (V) out in the glorious 6 PORTIONS sunshine with picnic in tow, well Scotch Egg 100g plain flour the scotch egg 20g unsalted butter Salt and pepper was always there 500g chestnut mushrooms right? How about 20g finely chopped coriander Mushroom Mayo a vegetarian 20g crushed fresh garlic 10g dried cep (porcini) mushroom version of the 5g finely diced green chilli 5g finely chopped flat leaf parsley classic snack? 30g ground cumin 5g lemon juice Wait until you 8 free range large eggs 100g mayonnaise try this! 100g panko breadcrumbs Salt and pepper

78 For the mushroom mayonnaise Firstly, place the dried mushrooms into a pot of boiling water until soft, then drain and allow to cool. Once cool, place all remaining ingredients into a food processor and blitz together to give a lovely mayo dip for the Scotch egg. Add salt and pepper to season.

For the Scotch egg Preheat the oven to 180oC. Put a large pot of water onto the heat and once it has come to a boil gently place 6 of the eggs into the pot, being careful not to drop them in as this will cause them to crack. Cook for 5 ½ minutes, then take the eggs out and cool under cold water. Once cool, carefully peel the eggs making sure not to burst them. Place the butter into a large frying pan and sauté off the mushrooms until soft. Once cooked place into a food processor and blitz until a smooth paste is formed (mushroom mix). Add in the garlic, chilli, cumin and coriander and mix well. Season with salt and pepper to your own taste. Take the mushroom mix and split it into 6 even mounds. Now flatten out the mix so it makes almost a thick dough, enough so you can wrap the mix round each egg. Once each egg is covered place in the fridge for 20 minutes to help the mix set. When eggs are ready roll them firstly in the flour, then in the egg mix made from the two spare eggs and then finally in the breadcrumbs. Now repeat this again so the eggs are breaded twice. For cooking, place the Scotch egg in to fryer (or if you do not have one, a deep chip pan with cooking oil) for 2 minutes until the breadcrumbs are golden in colour. Finish the egg off in the oven for 4 minutes to make sure they are warm in the middle. To serve: slice the Scotch egg in half and place on the plate, smear mayonnaise on either side of the egg or dip.

79 Portavadie MAIN COURSE

‘Stay, eat, celebrate, explore and pamper’. Portavadie is a state of the art marina development which offers guests stunning accommodation, fine dining and a brilliant spa all set in a breath taking location on the West Coast of Scotland. The accommodation as individual as you! There’s somewhere for all occasions: enjoy a family break, romantic weekend or a holiday with friends. The two on-site restaurants offer freshly prepared food for all tastes. Enjoy a fabulous waterfront dining experience at the Marina Restaurant or a hearty home- cooked meal at the Lodge Kitchen. Portavadie also boasts a world class spa. From tranquil treatments and Scandinavian saunas to hydro pools and a stunning outdoor infinity pool. Portavadie’s spa is the ultimate relaxation and reward for all guests. Overall, this family-owned resort brings contemporary style and excellent service to a remote area of outstanding beauty. Not to be missed.

80 Shellfield Farm Salt Marsh and Hill Lamb (With Ratatouille and Boulangere Potatoes)

SERVES 20 (VARY ACCORDINGLY)

Braised Boulangere Ratatouille Shellfield Lamb 3kg peeled rooster 8 red peppers 5kg Whole shoulder of potatoes 8 courgettes lamb (bone in) 500g shallots (trimmings reserved) 2 large, chopped onions 3 bulbs of garlic 4 aubergines 5 large, chopped carrots 3 finely diced sprigs (trimmings reserved) ½ a head of of rosemary A dash of rapeseed oil chopped celery 3 sprigs of thyme 10 sprigs of rosemary (leaves picked) To Serve 1 bulb of garlic 1ltr of fresh 120g lamb loin (sliced in half) chicken stock per person 10 sprigs of thyme 500g butter 2 bags of spinach 1 bottle of white wine

Continued overleaf >

81 82 For the braised lamb Preheat the oven to 130oC. Firstly, season the lamb shoulder than add to a heavy bottom pan until the meat is evenly browned. When satisfied with the colour of the meat remove from the pan and add the vegetables, herbs and garlic. When the vegetables are fully caramelised then deglaze with the white wine. To deglaze, heat the wine on a high heat, scraping and stirring all browned parts from the pan until they dissolve into the liquid. Allow the liquid to reduce by half. Then return the lamb to the pan and cover with water. Place the pan in the oven and braise the meat for 4 hours or until tender. Next, remove the bones from the lamb trying not to break up the meat too much. After completing this, reduce the cooking liquor from the lamb until a thick syrup is formed and add ½ of the syrup back through the lamb. This should create a rough mix which should then be shaped into cylinders and wrapped in Clingfilm. Leave this in the fridge and reserve the other half of the mixture for the sauce.

For the ratatouille Firstly, place the peppers into the hot oven and leave until the skins blister. Remove the peppers from the oven and peel away the skin then cut into even dice. Next, cut the skins off of the courgettes and the aubergines then trim and dice before roasting in the hot oven with a dash of rapeseed oil until fully cooked. To make this dish, Portavadie For the boulangere potatoes use Shellfield Preheat the oven to 180oC. Begin by lining a terrine mould with silicon paper. Farm’s succulent Next, peel, slice and cook the shallots, garlic and herbs until soft. Then slice the lamb. This potatoes on a mandolin (or very thinly by hand) and begin to layer in the terrine unique dish mould. The ingredients should be stacked: potatoes, a sprinkle of salt and then makes for a shallots. This should be continued until you have used up all of the ingredients, great Sunday finishing with a layer of potatoes. dinner for all Add the chicken stock and the butter to a pan and bring to the boil before the family or as pouring over the potatoes in the terrine ensuring all potatoes are covered. an impressive Place the terrine in the oven and cook for 40 minutes or until the potatoes are main course for a soft. Then press with another terrine mould and set in the fridge ready to be cut dinner party. when cold.

For the aubergine puree Preheat the oven to 180oC. Place the trimmings of the aubergines and the courgettes onto a tray with cold press rapeseed oil and then roast in the oven until the vegetables are cooked through. Add the contents of the tray to a food processor and blitz until smooth. To enjoy the dish sauté spinach in a knob of butter – season to taste. Then warm the vegetables through the remaining sauce. Reheat the braised lamb cylinder and the boulangere potatoes in the oven at 200oC for 12 minutes. Roast 120g of lamb loin per portion and cook until pink. Serve with some of the lamb jus and the reheated ratatouille. To serve: crisp up some thinly sliced aubergine skin in the fryer and serve as a garnish to the dish.

83 Halloumi STARTER

Indulge your halloumi-filled dreams at Glasgow’s very own Greek-Cypriot Mezze restaurant. Halloumi uses only the best ingredients to create fresh and authentic food that has been carefully selected and crafted by their chef Andreas. The goal is to deliver bold flavours from a few ingredients and they certainly achieve this! Mezze is all about sharing and the dishes arrive at staggered points throughout the meal so grab your friends, choose a good mix of dishes and be sure to ‘spread the love’.

Metaxa Truffles

SERVES 2

Ingredients 150ml fresh orange juice 50ml Metaxa brandy 400g grated fresh carrots 100g of desiccated coconut

Method Firstly, add the orange juice, grated carrot, 80g of desiccated coconut and brandy into a mixing bowl. Ensure all the ingredients are thoroughly mixed together until the consistency is firm enough to make into balls. Using a tablespoon, take portions of the mixture and make into small balls. Ensure all the balls are of similar size and width before rolling each of them in the remaining desiccated coconut flakes to finish. To serve: place all of the balls on a serving platter. This dish is also fantastic as a dessert: If you wish to add that special touch, why not melt dark chocolate (80% cocoa) in a bowl and dip each of the truffles into the chocolate fondue style!

84 A simple yet refreshing carrot and coconut based starter dish that is quick and easy to make. Suitable for vegans, vegetarians and also gluten free, these small sweet mouthfuls of joy are truly delicious.

85 Yen Oriental MAIN COURSE

This beef based Yen offers an exceptional meeting of culture, style and cuisine with a delicious dish combines fusion of Cantonese, Thai and Japanese dishes cooked to perfection. oriental The chefs at Yen use only fresh and carefully sourced ingredients in their cooking ingredients to and pride themselves on the wide range of oriental dishes available. deliver a sweet, Yen sits on the first floor of the historic North Rotunda building and the salty and sour contemporary dining room offers panoramic views of the River Clyde and the punch. A simple iconic Finnieston Crane. and light dish for those who wish to try something Bul Go Ki different. SERVES 2

Ingredients ½ finely chopped garlic 500g sliced beef 1 tsp. chopped ginger 130g water 25ml rapeseed oil 2 tbsp. soy sauce 2 spring onions 1 tbsp. sake 1 fresh baby gem lettuce 1 tsp. black pepper powder

Method To maximise the intensity of the flavours, mix the beef with the water, soy sauce, sake, black pepper, garlic and ginger in a mixing bowl before leaving the mixture in the fridge to marinate for 12 hours. The next day, heat up a medium frying pan and add the rapeseed oil. Wait until the oil is hot before adding in all of the beef. Cook the meat at a high heat for a maximum of 5 minutes. Slice the spring onions into thin ½ cm pieces. Add the spring onions to the pan and mix well off the heat. Prepare the baby gem lettuce leaves ensuring all excess water has been removed after they have been washed. To serve: add 1-2 tbsp. of beef to the lettuce leaves. To eat, pinch the leaf at the bottom and enjoy!

86 87 Raffaelle’s MAIN COURSE

With 30 years experience of serving food to the Bearsden and Milngavie community Raffaelle’s truly brings the taste of Italy home to Scotland. Raffaelle’s combine traditional cooking methods passed down from their ancestors with modern techniques and flavours to create simple yet delicious food. Their stone baked pizza and mouth-watering pasta dishes are always popular choices. The sleek, contemporary restaurant, with the occasional rustic feature, is the perfect atmosphere to spend time with family and friends. Raffelle’s welcome you to enjoy food made with passion and heart.

88 Pasta Alla Puttanesca

SERVES 4

Ingredients 100g black olives 2 tbsp. parsley Raffaelle’s Pasta 400g linguine pasta 500g tinned A pinch of salt Alla Puttanesca (or spaghetti) peeled tomatoes ½ tsp. chilli flakes is a bold but 1 tbsp. capers 1 finely chopped 5 tsp. extra virgin beautiful dish. 8 anchovy fillets garlic clove olive oil Packed full of flavour from Method anchovies, Heat 5 tbsp. of extra virgin olive oil in a large frying pan, add the garlic and chopped tomatoes and anchovies and fry for 2 minutes. Add the chilli flakes, capers and olives and cook for olives, bring a further 2-3 minutes, stirring occasionally. a taste of Blend the tomatoes to a creamy consistency and add to the pan. Season with salt, Italy home. stir well and bring to a simmer. Once ready, remove from heat and set to the side. Bring a large pot of salted water to the boil and cook the pasta until al dente (approx. 10-11 minutes). Drain the pasta and return to the same pot, add the sauce and parsley and stir all together until the pasta is coated. To serve: plate immediately and enjoy.

89 Caffè Parma MAIN COURSE

Beautiful Italian dining in Glasgow’s West End. Caffè Parma takes its style and inspiration from the chic urban streets of its Northern Italian roots. The open, glass walled restaurant offers a stylish but relaxed back-drop for Caffè Parma’s authentic Italian cuisine. The decking area is just perfect for a sunny Glasgow evening. Their renowned Paperino’s pizza and pasta dishes are a must try. Plus their signature cicchetti dishes and sharing platters can be enjoyed at any time of day and are perfect for socialising with friends and family.

Zuppa di Pesce (Italian )

SERVES 4

Ingredients 400g mussels - scrubbed, 1 ½ onions beards removed A bunch of flat leaf parsley 200g salmon For a unique and 1 clove garlic 300g clams - soaked overnight scrumptious 2 bay leaves to remove sand main why not 2 carrots 1 finely sliced squid tube try ‘Paperino’s 3 celery sticks (1 finely chopped) 8 medium prawns (heads on) famous fish stew’? 1 finely chopped tomato 150ml dry white wine ½ medium heat chilli 2ltr water Salt and pepper Extra virgin olive oil ½ sliced green pepper Bread (to serve)

Method Firstly, stud the full onion with the clove of garlic then add this to a pan alongside 2 litres of water and 1 bay leaf. Next, add the carrots, two sticks of celery, half the bunch of parsley and all the fish trimmings (could also use lobster or prawn shells). Bring to the boil, then lower the heat and allow to simmer for 30 minutes to make a court-bouillon ( used for poaching other ). Strain and keep hot. Finely chop the remaining half onion and add to a frying pan with extra virgin olive oil. Add the finely chopped celery, tomato, green pepper and chilli. Cook until the vegetables have softened. Season the fish and add to the frying pan followed by the white wine. Cover and cook for 5 minutes. When the white wine has reduced by half, cover the contents with the hot court- bouillon broth and add the other bay leaf. Leave for a further 10 minutes until the fish is properly cooked through. To serve: tear some fresh parsley over the top of the stew and serve with toasted bread.

90 91 92 Summer Harvest STARTER

Summer Harvest are producers of multi-award winning Cold Rapeseed Oil which they grow, press and bottle on the family run Ferneyfold Farm. Each bottle of Summer Harvest starts its journey to the dinner plate from the rich and beautiful land of Perthshire in the heart of rural Scotland. The soil, the water, the air and the attention to detail ensures that each bottle is bursting with flavour and packed with healthy goodness. Summer Harvest grows, presses, triple filters and bottles the premium oil on the farm and sells to the likes of Michael Smith from Three Chimneys, Mark Greenaway, and Andrew Fairlie at Gleneagles. Every bottle of Summer Harvest contains a little bit of Perthshire and a whole lot of Ferneyfold love and attention!

Cream of Cauliflower Soup This creamy MAKES ONE POT soup is perfect as Ingredients 1.2ltr light chicken or vegetable stock a starter or as a 1 large cauliflower, stalks discarded 600ml full fat milk hearty lunchtime and florets chopped 142ml double cream dish. It’s so 1 large peeled and chopped potato 2 tbsp. finely snipped chives yummy that 1 chopped, medium onion Salt and pepper (to season) you’ll probably 25g butter Summer Harvest white truffle oil want to make 2 tbsp. cold pressed rapeseed oil (to serve) this a starter one night and keep Method some to enjoy Firstly, add the cauliflower, potato and onion to a large saucepan along with the for lunch the butter and oil. Gently heat the contents until they start to sizzle, then cover with next day! a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured. Next, pour the stock into the pan and bring to the boil, then pour in the milk and return gently to a boil. This will prevent any scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes or until the vegetables are soft. Then add half of the cream to the pan. Add the contents of the pan to a food processor or blender and blitz until a smooth texture is achieved. For extra creaminess, push the puree through a sieve with the back of a ladle then stir in the rest of the cream. To serve: drizzle a few drops of Summer Harvest White Truffle Oil into each bowl and sprinkle with chives.

93 Dixie Bakes DESSERT

After spending 12 years as a pastry chef in Australia, Carina Jensen relocated to Glasgow a little over two years ago where she founded Dixie Bakes. Carina had a real passion for baking from a young age and loves to experiment with new flavours to make her cakes even more delicious. She is heavily influenced by cooking from Scandinavia, the Middle East and Europe and delights in bringing joy to her customers through her unique and personalised cakes. Since opening for business Carina has received rave reviews from customers due to her ‘exciting combinations’ and ‘super yummy’ cakes. Next time you’re looking for a personalised cake be sure to give her a try.

Lemon Polenta Loaf (with Rose Buttercream Icing)

SERVES 2-4

Lemon Loaf Frosting Syrup 200g softened butter 125g softened butter 100g icing sugar 200g caster sugar 300g icing sugar Juice of 2 lemons 3 lightly beaten eggs 3 tbsp. milk 100g polenta 1 tbsp. rose water To Decorate 180g ground almonds A dash of pink colouring Crushed pistachios 1 tsp. baking powder Rose petals Zest of 2 lemons

Method Preheat the oven to 170oC. Firstly, line a 1lb loaf tin with greaseproof paper. Next, add the butter and caster sugar to a mixing bowl and beat together on a medium speed for 3-4 minutes or until your mixture is light in colour and has a creamy texture. Then begin adding one egg at a time to the mixture, make sure to beat well after each egg is added. The almond and Now add the polenta, ground almonds, baking powder and lemon zest to the polenta give this mixture and fold until all elements are combined. The mixture should now be cake a delightful spooned into a loaf pan and spread evenly across the pan. Place in the hot oven and texture while the bake for 50-60 minutes or until a comes out clean. pistachio and Make the syrup while the cake is hot out of the oven. Begin by adding the icing rose petal décor sugar and lemon juice to a pot and bringing to the boil on a stove top. Then poke provide an eye small holes into the cake and pour the hot syrup over the cake allowing it to seep catching finish. into the holes and flavour the cake. After adding the syrup the cake should be left to cool, ideally overnight. For the frosting, add the softened butter to a bowl and beat until light and creamy. Then begin to add the icing sugar and milk tsp. at a time until the mixture begins to come together. Beat for a further 2-3 minutes then add the rose water and pink colouring to flavour. The frosting can then be piped, using a piping bag or spread onto the loaf using a knife. To serve: decorate with crushed pistachios and rose petals for a truly beautiful cake.

94 Cameron Grill Restaurant at Cameron House MAIN COURSE

Experience an unparalleled level of luxury at the 5-star Cameron House Hotel, on the ‘bonnie banks of Loch Lomond’. The magnificent baronial mansion is set in 100 acres of woodland. The resort includes an 18-hole Championship Golf Course and a world class luxury spa. With five exceptional restaurant options, guests are also spoilt for choice when it comes to eating out. The Cameron Grill is at the heart of the hotel and offers an elegant but comfortable setting for guests. In the evening, the welcoming atmosphere perfectly complements the picturesque views across the Loch. The menu offers a combination of wholesome dishes and the very best of modern cooking to create a truly special fine dining experience. Once tried, never forgotten. Continued overleaf >

95 Highland Venison Loin (with Butternut Squash, Braised Chicory, Pear and Redcurrant Sauce)

SERVES 4

Bring the magic Ingredients Salt & pepper of Cameron Grill 800g-1kg Venison loin Vegetable oil to your own 2 butternut squash 1 William pear (to serve) kitchen with this (for fondant & puree) delicious venison 1 garlic Sauce recipe. The dish 150g unsalted butter 75g redcurrants is hearty, rich 2 white chicory 20g sugar and perfect for 1 ltr chicken/ meat stock 1 ltr dark meat stock/jus a cold winter’s 100ml white wine 50ml double cream evening. Thyme

Method Preheat oven to 190oC.

For the butternut squash fondants Cut off and peel the top half of the butternut squash. Using a cutter or a knife, slice into circles or rectangles. Place a small amount of vegetable oil in a pan on a low/medium heat. Add the butternut squash and season well with salt then fry until golden brown. Add a sprig of thyme and 4 cloves of garlic along with 75g of butter. The butter will start to foam

96 after a few minutes, then add 500ml of the stock and place in the oven. Cook for around 20 minutes or until cooked through. Peel, de-seed and cut the rest of the squash into rough cubes. Melt 75g of butter in a small pan on a low/medium heat. Then add the diced squash, season with salt and cook until soft and puree in a food processor. Keep this warm.

For the chicory Peel away any damaged leaves and cut in half. Score the inner root with a knife. Warm a small amount of vegetable oil in a large pan on a medium heat. Season the chicory well with salt and place in the pan, colour on each side until golden brown. Add a sprig of thyme and around 4 cloves of garlic. Once coloured, add the white wine and reduce to a glaze. Then add around 500ml to 1 litre of stock and bring to the boil. Finally, cover with foil and place in the oven to cook for around 15 minutes or until the centre is soft.

For the sauce In a small pan, bring the meat stock to the boil. Turn the heat down and simmer. Add the redcurrants and sugar and reduce down by half. Add the cream and keep warm.

For the venison Cut the venison loin into approx. 200g portions. On a medium-high heat, fry a small amount of vegetable oil in a shallow pan. Season the loins well with table salt and place in the pan, colour them on each side before cooking in the oven for around 4 minutes. Remove the venison from the oven and allow it to rest for 4 minutes. The meat will be medium rare. Slice the venison into 3 or 4 generous pieces. Season with a small amount of sea salt and a twist of black pepper. To serve: place a small amount of puree in the middle of your plate, fondants and chicory on one side and your venison on the other. Garnish with thin slices of pear and finish with sauce.

Martin Wishart MAIN COURSE Martin Wishart, an Edinburgh-born chef, has firmly established himself as one of the UK’s most highly respected chefs. Whilst never having planned to become a chef, he started working in kitchens from the age of fifteen, fell in love with the industry and now has more than thirty years’ experience in the business. Being a proud Scot, he likes to use Scottish produce and has built lasting relationships with many of his suppliers. Martin has a great entrepreneurial attitude and is always looking for new and exciting opportunities. To date he has three restaurants, one cook school, outside catering opportunities and an unrivalled reputation for consistently delivering a top-quality dining experience. Most notably, his second restaurant, at Cameron House Hotel, earned itself a Michelin star within three years of opening.

Continued overleaf >

97 Roasted Saddle of Rabbit

SERVES 4

For the risotto 1 carrot, peeled & chopped 1/2 onion finely diced 1 small onion, peeled & chopped 1 clove garlic, peeled and finely diced 1 clove of garlic, peeled & chopped 150g white button mushrooms, 1 stick of celery, peeled & chopped finely chopped 1 tomato chopped 50g unsalted butter 300ml chicken stock 150g Arborio or Carnaroli risotto 400ml double cream 300-400ml chicken stock 50g freshly grated parmesan To serve 75g mascarpone cheese 4 saddles of rabbit (the 8 loins removed from preparing the sauce) For the sauce 16 fresh asparagus spears, peeled 4 saddles of rabbit, bones removed 12 baby leeks, washed & trimmed and reserved 1 small sprig of fresh tarragon 200ml white wine Salt, and vegetable oil for frying

Try your hand For the risotto at this culinary Melt the butter in a wide based pan and gently cook the garlic, mushrooms and delight from shallots for 2 minutes without colouring. Add the rice to the pan and stir well to Michelin-starred coat the rice with butter. Add the stock a little at a time, stirring continually so chef Martin that the rice cooks evenly and does not stick, until it is almost cooked. Next add the Wishart. parmesan and mascarpone cheese and mix in well. Adjust the seasoning with salt and white pepper and set aside

For the sauce Chop the bones into 2cm pieces. roast them in one tablespoon of olive oil using a heavy bottomed sauce pan on top of the stove until golden brown, then drain any excess fat. Add the peeled & chopped carrot, celery, onion, garlic & tomato to the pan and sauté for 4-5 minutes until they also turn golden brown. Add the white wine to the pan and reduce by ⅔. Next add the chicken stock and reduce this by ⅔. Pour the double cream into the sauce and bring to the boil, then simmer for 3-4 minutes. Pass the sauce through a fine sieve using the aid of a wooden spoon to extract all the juice from the bones, into a small clean saucepan. The sauce will need seasoning with a little salt & white pepper, then place aside until ready to use.

To serve Heat a large sauté pan, then add one tablespoon of olive oil. Season the rabbit loins with salt and fry in a pan with vegetable oil on each side until golden brown for 8-10 minutes in total. While the rabbit is cooking, cook the asparagus and leeks in salted boiling water for 3-4 minutes then drain and leave aside warm. Lay out four warm plates and place the risotto in the centre of each. Finely slice the rabbit and arrange on top of the risotto. Lay the asparagus and the baby leeks around the outside of the rabbit, then pour the sauce over the vegetables.

98 99 The Scottish Salmon Company MAIN COURSES

The Scottish Salmon Company (SSC) take pride in farming Scotland’s finest salmon. SSC is the leading 100% Scottish-based producer of sea loch fresh Scottish salmon. SSC employ 500 people across 60 sites in the West Coast of Scotland and Hebrides. SSC are engaged in all stages of the value chain from smolt production through freshwater and marine farming, to harvesting and processing, as well as sales and marketing activity. They ensure total supply chain integrity and full traceability as SSC are passionately committed to the environmental, cultural and economic sustainability of rural Scotland. Exporting to 26 countries around the world, SSC has a growing reputation at home and abroad for producing fresh, premium quality Scottish salmon. At home SSC’s salmon is loved by Scotland’s favourite chefs and restaurants who use the quality and freshness of the salmon as their inspiration to produce dishes that wow their customers.

IPA Cured Scottish Salmon (with Grapefruit)

SERVES 6 (TAKES 5 DAYS TO PREPARE)

This IPA cured Ingredients 250g granulated 1 bottle of good quality Scottish salmon 1 side fresh Scottish sugar IPA (Indian Pale Ale) with tangy salmon, skin on, 1 sprig thyme, Tomato and red onion grapefruit is descaled and pin leaves only salad (to serve) elegant and fresh bones removed Zest of 1 pink grapefruit Rapeseed oil and extremely 210g coarse sea salt 1 whole pink grapefruit (to serve) easy to make. Make it the Method centre-piece Place the salt, sugar, thyme leaves and grapefruit zest in a food processor and of your next blitz. Take a large deep tray that fits in the fridge then cover the bottom of the tray dinner party. with half of the cure mixture and place the Scottish salmon on top with the skin side down. Cover the flesh side of the Scottish salmon with the rest of the cure mixture then Clingfilm. Place the salmon in the fridge and leave for 12 hours. After 12 hours pour the IPA over the salmon. Leave in the fridge for 3-4 days, turning the salmon every 12 hours. Thinly slice the grapefruit and place in the tray with the salmon. Do not allow the grapefruit to touch the salmon as it will burn the flesh. Leave for one more day. Remove the salmon from the tray, wash off the cure with cold water and dry well. Wrap the salmon in Clingfilm and keep refrigerated until required. To serve: thinly slice the Scottish salmon and serve with a tomato and red onion salad and a drizzle of good rapeseed oil.

100 Spicy Red Thai Scottish Salmon Curry

SERVES 4

Ingredients 1 finely sliced onion 1 pack frozen Make this Red 500g Scottish salmon, 400ml coconut milk udon noodles Thai Scottish skin off and cut 1 tsp. Thai fish sauce Salmon Curry into chunks ½ tsp. soft brown sugar To garnish your go-to 1 tbsp. vegetable oil 1 pak choi, quartered 1 handful chopped comfort meal. Its 2 crushed garlic cloves 60g baby sweetcorn coriander rich and super 1 ½ tbsp. Thai red 60g mangetout 20g chopped flavoursome curry paste 2 lime segments unsalted peanuts coconut broth is ½ tbsp. grated 1 thinly sliced 1 thinly sliced red chili a treat to eat. root ginger orange pepper 1 lime, sliced into rounds

Method Firstly, place the frozen udon noodles in a bowl and fill with hot water then set aside. Heat the oil in a large pan, stir in the curry paste and heat until the paste splits from the oil. Stir in the onion, garlic and ginger before cooking gently for about 3-5 minutes or until softened. Then pour in the coconut milk, fish sauce and sugar and bring to the boil. Reduce to a simmer then add the Scottish salmon chunks. Leave to simmer gently for 3 minutes then add in the vegetables and lime. Drain the udon noodles and add them to the pot. Cook for a further 2 minutes until the Scottish salmon is cooked through and the vegetables are tender. To serve: spoon the curry into bowls and scatter with the coriander, peanuts and chili. Top with a slice of zesty lime.

101 Lychees-Ayr MAIN COURSE

Lychees-Ayr puts a contemporary twist on traditional by introducing a Western style into the mix. With over twenty years of experience Lychees are dedicated and passionate about offering great tasting, quality food accompanied by the best service. You can be assured that customers come first in this restaurant. Premium drinks are also on offer to match the quality of the food, from freshly ground Italian coffee, to a carefully selected wine list and a great range of beers. If you haven’t had the chance to go and visit yet then what are you waiting for?

Roast Duck and Scallops (with Garlic One for the meat Pak Choi & Oyster Sauce) lovers! This duck dish perfectly SERVES 1 balances the Ingredients 1 onion Salt and pepper contrasting 6 fresh Scottish scallops 25ml chicken stock A dash of vegetable oil flavours of 1 duck breast 50ml oyster sauce Coriander (to serve) Scotland 2 stalks of pak choi 50g butter Sesame seeds and China. 2 cloves of fresh garlic 1 wedge of lemon (to serve)

102 Method Pre-heat the oven to 180oC. Firstly, chop the garlic cloves finely and dice the onion. Cut off the head of the pak choi stalks and wash thoroughly. Next, cover the duck breast and roast on a baking tray in the oven for 20 minutes until the meat is cooked through. Carefully remove from the oven and wrap the duck breast in tinfoil making sure to only expose the skin of the duck. Place back in the oven to roast until crispy. Heat a wok and begin by frying the chopped garlic with a dash of vegetable oil. Add in the pak choi and the diced onion. Fry with the chicken stock and oyster sauce. Season with salt and pepper. Heat oil in a separate pan with light seasoning. Add the scallops and fry each side for two minutes. Next, add the butter and a squeeze of lemon before frying for a further two minutes. To serve: plate the vegetables as a base and place the duck breast on top and scallops on the side. Garnish with oyster sauce, coriander and sesame seeds.

103 Ubiquitous Chip MAIN COURSE

The Chip, as it is fondly known, was opened in 1971, a time when Scottish cooking was said to be confined to the home. The name therefore a sly dig to the city’s limited cuisine. From the beginning The Chip’s vision was to turn classic Scottish dishes into restaurant quality food. Many thought they were mad, but 40 years on and Scotland’s abundant natural larder is now renowned for its unrivalled quality. And the Chip has since become a local legend and the ‘birthplace of modern dining in Glasgow’. Set in the ever-trendy Ashton Lane, once inside The Chip you find yourself in an open cobbled space surrounded by plants, reminiscent of an indoor jungle. The menu features fine dining Scottish style and some of the dishes like the venison haggis have remained since day one. With a range of bars, you could enjoy a pre-meal dram in The Wee Chip or a nightcap in the rooftop bar area. Ubiquitous The Chip’s ethos is that fine dining should be an enjoyable occasion and their Chip have enchanting restaurant filled with laughter and chatter fulfils just that. always drawn inspiration from regional Scottish Monkfish, Clams, Mutton and Seaweed Broth dishes and this SERVES 4 scrumptious serving is no Ingredients Sprig of thyme To serve exception. Taking 4 120g portions 3 star anise Samphire advantage monkfish fillet 1 leek Sliced spring onions of some of 1ltr fish stock 25g dried seaweed Wafer thin slices Scotland’s finest 2 carrots 3 sticks celery of cured mutton breast seafood, this dish 200g surf clams 6 plum tomatoes 1 cooked diced swede will definitely 1 ltr chicken stock ½ tsp. peppercorns 2 cooked diced carrot wow your 4 garlic cloves 1 tbsp. fennel seeds 4 cooked dinner guests. 4 bay leaves 1 tbsp. coriander seeds Romanesco florets 1 large onion 200g chopped cured 120g black or wild rice 200ml white wine mutton breast 100ml sherry 200g smoked bacon, 1 bulb fennel roughly chopped Sprig of rosemary

Method Preheat the oven to 220oC. Firstly, chop the bacon and mutton breasts. Then brown the meat in a large pot with some oil. Roughly chop all of the vegetables and add to the meat, then cook gently until softened. Add the sherry and wine and reduce. Then add the fish and chicken stocks and bring to the boil.

Continued overleaf >

104 105 Toast the seeds and add to the broth along with the herbs and seaweed and simmer gently for about an hour, season then strain through a muslin cloth. While the broth is simmering for an hour prepare the cooked vegetables and rice to serve. Cut the swede, carrots and florets into sizeable chunks. Bring a large pot of water to boil, add the vegetables and simmer on a medium heat until the vegetables are soft. Drain and leave to the side until required. In a separate pot, with a large tight fitting lid, bring to boil two cups of water for every cup of rice. Add the rice to the boiling water and stir once. Cover the pot and turn the heat down to the lowest setting allowing the rice to simmer for 18 minutes. Remove from the heat and allow the rice to steam in the pot for another 5 minutes making sure not to remove the lid from the pot during cooking. Set the rice aside until it is required. Add a dash of oil to a pan and heat at a high temperature. Season and sear the monkfish fillets in the pan for a couple of minutes on each side. Remove from the pan and add to an oven proof dish. Finish cooking the monkfish through in the oven for approximately 5-6 minutes. Cook the clams in the broth, add the cooked vegetables and rice and warm through. To serve: place samphire, spring onions and wafer thin slices of mutton breast on a plate. Add the clams and the broth together with the roast monkfish and enjoy!

106 107 The Hyndland Fox MAIN COURSE

Feeling a little peckish? The Hyndland Fox has you covered. The Fox is a relaxed neighbourhood hangout, open from ‘til late. Their famous brunch menu will start your day off right. Try their take on a Full Scottish Breakfast or the ever popular Smashed Avocado on Toast. If you don’t make it in time for brunch then their lunch and dinner plates are great too. Enjoy hearty sandwiches and healthy salads for lunch or relax after work with friends sharing a board of seafood frites, Scottish charcuteries or a baked camembert. ‘The Fox has something for everyone’

Spiced Eggs Florentine (with Avocado Hollandaise and Pine Nuts)

SERVES 2

Ingredients pinch of garlic powder 2 thick slices of 1 ripe avocado Pinch of sea salt beef tomato ½ lemon Pinch of cracked black Small dash of white 20ml olive oil pepper wine vinegar 1 English 50g spinach 2g pine nuts (to serve) breakfast muffin 2g chilli flakes 1g rocket leaf ½ tsp. garlic puree or 2 eggs (to serve)

108 Method Firstly, bring a small pan of water to the boil adding a dash of white wine vinegar. From the Half the English muffin and toast lightly under the grill. Once ready, place in the Hyndland centre of your plate. Fox comes a Place a non-stick frying pan on medium heat, add half of the olive oil, chilli flakes, reinvigorated garlic, black pepper and 2 thick slices of beef tomato. Cook the tomato slightly on brunch classic- one side then flip and cook the other side until softened. quick and easy Take the tomatoes out of the pan and place a slice on each half of the muffin. Keep to make. In fact the pan on the heat and add the spinach to the pan and, using a spoon, gently mix the only thing until the spinach has wilted and absorbed all of the oil and spices. Place the spinach faster it is how on top of each of the tomatoes. quickly it will Next turn the pan of water down to a simmering level, create a whirlpool and disappear! crack 2 whole eggs into the pan and poach for approximately 3 minutes. When ready, using a slotted spoon, drain the eggs and place them gently on top of the spinach. Finally, make the avocado hollandaise – using a sharp knife, make an incision in the top of the avocado until reaching the core, cut downwards around the core in full rotation of the avocado. Pull apart the two halves, remove the stone from the centre, and peel off the skin from both sides and dice as finely as possible. Then place the diced avocado into a mixing bowl, squeeze the juice from the lemon, add sea salt and whisk firmly while adding the rest of the olive oil slowly until it emulsifies. To serve: drizzle the avocado sauce over the eggs and sprinkle with pine nuts. Garnish with rocket leaf.

109 Frank Bouman DESSERT

Frank started his career at the age of 15 training at one of Belgium’s very best culinary schools. From there Frank worked in the Hilton and Sheraton hotels in Brussels and even had a placement in a Michelin star restaurant. The highlight of Frank’s career was the opportunity to cook for the Belgian King Boudewijn and Queen Fabiola. Since leaving Belgium, Frank has had the opportunity to cook all over the world including Thailand, Spain, Switzerland and Sicily. This has allowed him to develop a wide array of techniques and flavours from an exciting variety of cultures. Frank finally settled in Scotland in 2002 and now focuses on cooking heart- warming food for his family. The tiramisu is a firm favourite and is based on an old family recipe.

Tiramisu

SERVES 4

Ingredients ¼ cup Tia Maria Rich, strong coffee 4 eggs ¼ cup Kahlua 500ml cream Cocoa powder Amaretto (small 500g mascarpone Sponge finger biscuits measure) Icing sugar

110 Method This recipe consists of 3 main mixtures; Egg yolk mix, egg white mix and cream mix. Start by separating the egg yolks from the egg whites and place into separate pots. Egg Yolk Mixture: Add some icing sugar to the egg yolks and start whisking by hand to add air to the mixture. Taste it and if necessary add a little more icing sugar, and whisk. When it begins to thicken, use a mixer until it is thoroughly mixed. Set aside and leave to rest. Egg White Mixture: Next, add icing sugar and a small amount of coca powder to the egg whites. Start whisking by hand so you also put some air in the egg whites (like making a meringue). Once you see that the texture starts to change, you can then use a mixer to thicken the egg whites. Set aside and leave to rest. Hand whisk the egg yolk mixture once more before adding in half of the mascarpone. Then slowly start to whisk the mascarpone through the egg yolks, increasing the speed until the mascarpone has been fully mixed. Add the second This traditional half of mascarpone and repeat as above. Italian dessert Cream Mixture: Now pour half of the cream into a deep whisking pot, add a little can be made icing sugar and a tea spoon of cocoa powder. Start whisking with the mixer until the in advance of cream reaches a thick consistency – be careful not to over whisk. guests arriving, Next, add the mascarpone mix, the egg white mixture and the cream mixture removing any together and fold together until the cream is fully dissolved. You will now have one hassle while tiramisu mix. entertaining. The Fill a quarter of a glass with Kahlua, a quarter of Tia Maria and some amaretto. flavours intensify Make a small cup of coffee separately. Once the coffee has been made, add the glass and combine of liqueur mix, then stir. Taste the mixture and add a little more of the Kahlua and whilst the dessert Tia Maria to compensate for the Amaretto if it is too overpowering. is stored in the Open the packets of the finger sponge biscuits and soak in the coffee and liquor fridge allowing mixture making sure they absorb the liquid. Put the biscuits into your deep tray, you to impress once the base is laid with the biscuits, scoop the tiramisu mixture on top and your guests when spread evenly. Then start the process again by soaking more biscuits, but lay them they arrive! horizontal on the next layer in the tray. Continue to layer the soaked biscuits with the tiramisu mixture between each layer. Finish the top with the tiramisu mixture, smooth it gently, and then heavily sprinkle the cocoa powder on top of the dish to decorate and to absorb additional moisture to help set the mixture. When the layering is complete, place the tiramisu in the fridge and allow to cool and set. Leave the dish in the fridge overnight to allow the flavours to develop fully. To serve: cut a piece and put it on a plate, add a scoop of vanilla ice cream and top with light whipped cream.

111 112 Hillhead Bookclub MAIN COURSE

Hillhead Bookclub is a popular West End Bar, well known for its eclectic music taste and quirky vibes. There’s live music, cocktails in gramophones, table tennis and vintage fairs at the weekend. The food is great too! The menu offers hearty food with the occasional twist and in keeping with the quirky theme all dishes are served on a random assortment of crockery. The Bookclub also pride themselves on being passionate about veggies. They offer a real choice for vegetarians with a range of great quality and tasty meatless dishes. The Bookclub is a definite crowd pleaser!

Vegan Doner

10 PORTIONS

Seitan filling Kebab sauce Kebab (to serve) Try Hillhead’s 2 cups wheat gluten 1 can chopped tomatoes 1 pita bread vegan twist on ½ cup yeast 1 tbsp. tomato puree ½ fresh the classic Doner 1 tbsp. ground cumin 10g small scotch tomato chopped Kebab. The 2 tbsp. garlic powder bonnet chilli 30g shredded lettuce seitan filling is 1 tbsp. garam masala 100g chopped onion 30g thinly shredded mixed with the 1 tbsp. paprika 2 crushed garlic cloves red cabbage (soaked in spices found 5 cups vegetable stock 2 mint leaves water and lemon juice in any Doner 2 tbsp. soy sauce 2 tbsp. vinegar for ½ hour) kebab giving a ½ chopped onion Pinch of salt real authentic 1 crushed garlic clove and pepper flavour. Skip the meat but For the seitan filling never the taste. For the seitan filling, mix wheat gluten, yeast and all the dry spices in a large bowl. See overleaf for Stir in the soy sauce and 1 cup of stock until it becomes dough like, adding more recipe photo. stock if necessary. Knead the dough with a large spoon until it becomes stretchy. Shape into two loaves. Place the seitan loaves in a large saucepan or bread tin and add the remaining stock, onion and crushed garlic. Add enough water to cover the seitan, place it on the heat and cover it until it starts to boil. Reduce the heat to a low simmer for 30- 45 minutes or until is firm. Leave to cool in the stock. Once cooled, strip the seitan with a peeler or a knife and gently fry in a pan to get the Doner texture.

For the kebab sauce Put all of the kebab sauce ingredients in a pot and blend with a hand blender - easy peasy. To serve: mix the sauce with the stripped and fried seitan then stuff inside a pita bread with shredded lettuce, red cabbage and chopped tomato. Kebab time!

113 114 Rawnchy DESSERT

Rawnchy is a pioneering food brand that creates a beautiful range of raw desserts. Started just over a year ago by Poppy Murricane from her home in Glasgow, the business has flourished and now provides delightful cakes and desserts to lucky folks all over Scotland. The business’ philosophy is to provide all-natural, tasty treats that are good for the body and soul. All desserts are free from dairy, gluten, soy and refined sugar and are organic where possible. It’s guaranteed that you’re enjoying simple and nourishing but tasty good food. Bringing guilt free, scrumptious treats to foodies up and down the country – what more can you ask for? Continued overleaf >

115 Raw Cacao Truffles

11 TRUFFLES These scrumptious Ingredients 15ml maple syrup little balls of 125g medjool dates (pitted and soaked 10g raw cacao powder deliciousness are in warm water) 5ml coconut oil perfect as a quick 60g ground gluten-free oats A splash of vanilla essence snack or to serve 60g desiccated coconut A pinch of pink Himalayan sea salt as part of a larger dessert. Simple, Method easy and quick to Firstly, add the oats, desiccated coconut, cacao powder and Himalayan sea salt to make but a truly a food processor and blitz until you have a course, ground meal. wonderful bite! Next, add the dates, maple syrup, oil and vanilla essence to the processor and blitz again until all ingredients have thoroughly mixed together creating a dough- Tip: wet hands like consistency. will prevent Divide the mixture into 25g sections (small golf ball size). Roll each part into a the mixture tight, round ball. Place the balls into the freezer for 15 minutes to allow the mixture from sticking to to firm up. your fingers! To serve: remove the balls from the freezer, pop them on a plate and enjoy!

116 CASKS Café at Isle of Arran Distillers DESSERT Independently owned and independently minded Isle of Arran Distillers was established in 1995 and is one of Scotland’s few A touch of Arran remaining independently owned whisky companies. The distillery, located in Gold cream Lochranza on the northern most tip of the island, is in its 22nd year of production. liqueur, made With another distillery on the way in the southern village of Lagg, Isle of Arran with a healthy Distillers is firmly established and is considered one of the industry’s most dynamic dose of Arran producers of single malt . Their single malts are their signatures; Malt Whisky, they are the unique taste of Arran. offers a deeply The Arran Gold cream liqueur combines voluptuous cream with single malt delicious taste produced in Lochranza – an indulgent sip, indeed. of chocolate and Why not enjoy a tour of 2015’s ‘Distillery Visitor Experience of the Year’ before honey. This tasty having a spot of lunch at the award winning CASKS Café? rich sponge cake by chef Helen Lamb is quick to Oor Helen’s Famous Arran Gold Cake make and will definitely be a SERVES 6 crowd pleaser. Cake Icing 8oz castor sugar 30ml Arran Gold cream liqueur 8oz margarine 12oz icing sugar 8oz self-rising flour 6oz butter 4 eggs 40ml Arran Gold cream liqueur Continued overleaf >

117 For the cake Preheat the oven to 180oC. Firstly, grease 2 x 7 inch cake tins (or similar) then set aside until needed. Next, beat the sugar and the margarine together in a mixing bowl until thoroughly mixed. Then crack the eggs into a jug, add 40ml of the Arran Gold cream liqueur and stir together. Gently add the contents of the jug and the flour to the margarine and sugar, mixing again. Split the cake mixture into 2 tins then bake both in the oven for 20 minutes or until a knife piercing the cake runs clean. Remove from the oven and leave to cool.

For the icing Mix the icing sugar, butter and 30ml of Arran Gold cream liqueur together in a mixing bowl until the consistency is suitable for spreading. Spread half of the icing on one cake and then place the other cake on top. To serve: pipe or spread the remaining icing on top of the cake to decorate then slice and enjoy! Why not use some extra Arran Gold cream liqueur to make yourself an Irish (or in this case, Scottish) Coffee to compliment your cake?

118 Cottiers STARTER AND DESSERT

Cottiers hosts a restaurant, bar and theatre in the grandiose décor of a renovated church. Cottiers is owned by a local charitable trust and run for the benefit of its customers. Cottier’s restaurant, Leiper’s Attic, is situated on the first floor and features shimmering gold ceilings, original church chairs and bespoke handcrafted gilt mirrors. The warm glow of the interior perfectly complements the illuminated church steeple and the beautiful gardens below making Leiper’s Attic one of the most charming dining experiences in Glasgow. Leiper’s Attic showcases the best of Scotland’s larder. Wild fish, game and beef dominate the menu and there are dry ageing meat cabinets around the restaurant showing customers what is in store for them. The great food and unique but beautiful church setting makes this a culinary experience like no other.

The menu at Leiper’s Attic showcases some of the best Scottish produce and this stunning scallops dish is no exception. The unique nori seaweed crisps and zesty lemon flavour are sure to impress!

Hand Dived Scallops (with Lemon, Bowmore Whisky, Nori Seaweed Crisps)

SERVES 4

Ingredients old whisky breadcrumbs 8 hand dived scallops 50g honey Malden salt (weighing approx. 100g cold 10g baby capers 75g-80g each) unsalted butter 1 sheet of dried nori 6 lemons (zest, peel and 5g smoked paprika seaweed pips removed) 100ml olive oil 20g samphire 25ml Bowmore 12 year 20g panko 10g oyster leaves Continued overleaf >

119 For the lemon puree Place chopped lemon segments and the zest into a pot. Stew the lemons for 10-15 minutes on a medium heat until they are soft and the juice has been released and reduced a little. Remove from the heat and place into a food processor, add the whisky, honey and butter. Blitz in a food processor on full power for 5 minutes. Pass the puree through a fine sieve and set aside until needed.

For the paprika crumb Warm a pan on a medium heat and add the olive oil and the smoked paprika. Cook for 1 minute. Add the panko breadcrumbs and mix well until they are fully coated with the paprika and start to toast a little. When you are happy with the colour and flavour remove from the pan, season with salt and allow to cool. Once cold, place into an air tight container until needed.

Tip: If you don’t For the nori seaweed crisp have a deep fat Using a pair of scissors cut the seaweed into even sized squares and lay flat onto fryer then you a tray. Using a pastry brush lightly brush the seaweed with a little bit of cold can half fill a water until they are slightly flexible. Place into a deep fat fryer at 180oC for 30 saucepan seconds, remove and drain well on kitchen paper. Lightly season with salt and with oil. smoked paprika.

For the scallops Firstly, prepare scallops by removing the roe and cutting them in half. Warm a non-stick frying pan on a medium heat, add a little olive oil and allow to become really hot. Place the scallops flat side down into the pan and allow to cook for 1-2 minutes. When the scallops have achieved a nice golden brown colour, start to turn them over and cook for another minute. Remove from the pan and place onto a clean tray lined with a clean cloth or kitchen paper. Then add 50g of butter into the pan and allow to start foaming. Remove from the heat and add the baby capers, samphire and a few of the oyster leaves. Season a little with salt.

For the plating Spread some of the lemon puree onto the plate, then sprinkle generously with the paprika crumb and place 4 scallops halves around the puree. Dress the middle of the plate with the capers, samphire, oyster leaves and a little bit of the brown butter. To serve: place the nori crisps on top of the scallops and enjoy!

Continued overleaf >

120 121 Dark Chocolate Ganache, (with Blackberry Sorbet, Chocolate Soil and Hazelnut Tuile)

SERVES 2-4

Ganache Blackberry puree 130g sugar 100g 70% dark 100g fresh blackberries 30g glucose chocolate 100g sugar 250ml double cream 20ml blackcurrant Hazelnut tuile 1 star anise cordial 200g butter (soft) 50g light brown sugar 200ml water 200g icing sugar 5 egg whites Chocolate soil Blackberry sorbet 200g plain flour 100g caster sugar 250g blackberry puree 25g roasted and 70g 70% dark chocolate 200ml water crushed hazelnuts

The sour For the ganache blackberry sorbet Place the chocolate into a bowl and set aside. Place all other ganache ingredients cuts through into a sauce pan and bring to the boil. Once boiled, pass through a fine sieve and the intense rich add into the bowl of chocolate, mix well until all the chocolate has melted and is full dark chocolate incorporated with the cream. ganache leaving Pour into a clean container and set in the fridge for 4-5 hours. a refreshing sensation. For the chocolate soil Accompanied by Pour the sugar into a heavy based pan and mix with a little water, place onto a the crisp texture medium heat and allow to come to a fast boil. Once the sugar starts to colour a of the chocolate little around the sides add the dark chocolate and mix well for 2-3 minutes. The mix soil and the sweet should congeal together and then loosen up a little. Remove from the pan when a nutty tuile, crumbly texture has been achieved and then allow to cool. this dessert is a must try. For the blackberry puree Place all the ingredients in a pot on a high heat and allow to come to the boil. Then reduce the heat and cook for a further 8-10 minutes. Place into a food processor and blitz on full power for 4 minutes. Remove from the food processor and pass through a fine sieve.

For the blackberry sorbet Place the water, sugar and glucose into a pan and bring to the boil. Remove from the heat and allow to come to room temperature. Mix with the blackberry puree and place into an ice cream machine, churn for 20-25 minutes or until you are happy with the consistency. Store in the freezer until required.

For the Hazelnut tuile Preheat the oven to 160oC. Mix together the butter, icing sugar, flour and the egg whites. Mix until it becomes a very smooth paste and spread thinly onto a grease proof lined tray, in any shape you wish. Sprinkle with the roasted hazelnuts and bake for 6-8 minutes. Remove from the oven and allow to cool. Store in an air tight container until required. To serve: plate all ingredients together and then get ready to enjoy a truly scrumptious dessert!

122 A final note The Dragons’ Glen team hope you enjoy making the dishes in this book as much as we have enjoyed creating it! One thing is for sure – with all the help from restaurants, photographers, business mentors and beyond – we have learned that people (and food) really do make Glasgow!

Ž

123 124 Listings A Taste of Arran Café Gandolfi 01770 302374 64 Albion Street www.taste-of-arran.co.uk Glasgow G1 1NY Auld Raes 0141 552 6813 5 St Bryde Street www.cafegandolfi.com East Kilbride Glasgow Caffè Parma G74 4HQ 30a Hyndland Road 01355 458070 Glasgow www.auldraesek.co.uk G12 9UP 0141 334 3811 Bilson Eleven www.caffeparma.co.uk 10 Annfield Place Dennistoun Cameron House Glasgow Loch Lomond G31 2XQ West Dumbartonshire 0141 554 6259 G83 8QZ Bilsoneleven.co.uk 01389 310777 www.cameronhouse.co.uk Blythswood Square Hotel 11 Blythswood Square Campbell Mickel Glasgow Exec Chef Ltd G2 4AD www.exec-chef.co.uk 0141 248 8888 www.phcompany.com/principal/ CASKS Café at Glasgow-blythswood-square Isle of Arran Distillers Isle of Arran Distillers Ltd The Bothy Restaurant Lochranza 11 Ruthven Lane Isle of Arran Glasgow KA27 8HJ G12 9BG 01770 830264 0845 166 6032 www.arranwhisky.com/ www.bothyglasgowco.uk casks-cafe

Brian Maule at Cheslea Market Le Chardon d’Or 1146 Argyle Street 176 West Regent Street Glasgow Glasgow G3 8TF G2 4RL 0141 339 6909 0141 248 3801 www.chelsea-market.co.uk www.brianmaule.com The Coach House The Butterfly and The Pig 31 Main Street 153 Bath Street Bridge of Weir Glasgow PA11 3NR G2 4SQ 01505 800 999 0141 221 7711 www.thecoachhouse-bow.co.uk www.thebutterflyandthepig.com Continued overleaf >

125 The Corinthian Club Halloumi La Rotunda Casa Italiana 191 Ingram Street 161 Hope Street 28 Tunnel Street Merchant City Glasgow Glasgow Glasgow G2 2UQ G3 8HL G1 1DA 0141 204 1616 0141 375 1111 0141 552 1101 www.halloumiglasgow.co.uk www.glasgowrotunda.com/ www.thecorinthianclub.co.uk la-rotunda Hillhead Bookclub Cottiers 17 Vinicombe Street Liquid Academy 93-95 Hyndland Street Glasgow The Savings Bank Glasgow G12 8BE 67 Bridge Street G11 5PU 0141 576 1700 Glasgow 0141 357 5825 www.hillheadbookclub.com G5 9JB www.cottiers.com 0141 628 6250 Horn Please www.liquid-academy.co.uk Cottonrake 91B Berkeley Street 497 Great Western Road Charring Cross Lychees Glasgow Glasgow 17 Miller Road G12 8HL G3 7DX Ayr 07910 282040 0141 573 3021 KA7 2AX www.cottonrake.com www.hornpleaseglasgow.co.uk 01292 292888 www.lychees-ayr.co.uk Crieff Hydro Hutchesons City Grill Strathearn House 158 Ingram Street Martin Wishart Ferntower Road Glasgow 54 Shore Crieff G1 1EJ Edinburgh Perthshire 0141 552 4050 EH6 6RA PH7 3LQ www.hutchesonsglasgow.com 0131 553 3557 01764 655555 restaurantmartinwishart.co.uk www.crieffhydro.com The Hyndland Fox 43 Clarence Drive Portavadie Estates Dixie Bakes Hyndland Portavadie Dinmont Road Glasgow Loch Fyne Glasgow G12 9QN Argyll 07538 341468 0141 341 6633 PA21 2DA www.dixiebakes.co.uk Thehyndlandfox.co.uk 01700 811075 www.portavadie.com The Gardener Innis & Gunn Beer Kitchen 24 Ashton Lane 44-46 Ashton Lane Raffaelle’s Italian Glasgow Glasgow Kitchen and Bar G12 8SJ G12 8SJ 151-155 Milngavie Road 0845 166 6028 0141 334 6688 Bearsden www.thegardenerglasgow.co.uk www.innisandgunn.com Glasgow G61 3DY Gary MacLean 0141 942 4242 garymacchef.com www.raffaelles.co.uk

126 Listings The Scottish Wee LOCHAN Salmon Company 340 Crow Road [email protected] Glasgow www.scottishsalmon.com G11 7HT 0141 338 6606 SimpsInns www.an-lochan.com [email protected] www.simpsinns.com WEST on the Green Templeton Building Summer Harvest Glasgow Green [email protected] Glasgow 01764 683288 G40 1AW www.summerharvestoils.co.uk 0141 550 0135 westonthegreen.com Rawnchy [email protected] The Wild Olive Tree 07478993883 St Georges Tron www.rawnchy.co.uk 163 Buchanan Street Riva Glasgow 126 Cowgate G1 2JX Kirkintilloch 0141 229 5746 Glasgow www.wildolivetree.co.uk G66 1HF www.rivarestaurants.com/riva Yen Oriental The Rotunda Tony Macaroni 28 Tunnel Street 133 West George Street Glasgow Glasgow G3 8HL G2 2HG www.glasgowrotunda.com/yen 0141 221 4718 www.tonymacaroni.co.uk

Ubiquitous Chip 12 Ashton Lane Glasgow G12 8SJ 0141 334 5007 www.ubiquitouschip.co.uk

127 Ž

OVER 50 RECIPES FROM SOME OF GLASGOW’S FAVOURITE RESTAURANTS The biggest names in Glasgow’s restaurant scene have shared their favourite recipes with us. Our headliners include culinary legends Brian Maule and Martin Wishart; the original champion of contemporary Scottish cuisine, Ubiquitous Chip; and the ever-sophisticated Hutchesons City Grill.

ALL PROCEEDS OF THIS BOOK GO TO CHILDREN 1 S T, SCOTLAND’S NATIONAL CHILDREN’S CHARITY £10.00