Leek and Potato Soup with Sippets (serves 1)
| Leek | ½ |
| Potato | 1 |
| Onion | ½ |
| Vegetable stock | 1/2pt |
| Double cream | 2 tablespoons |
| Chives | pinch |
| Butter | 25g / 1oz |
| Baguette | 1/4 |
Peel and chop the onion and potato. Very finely slice the leek. In a pot warm the butter. Add the onions. Cook without colour for 3 minutes. Add the potato and stock. Simmer for 10 minutes. Add the leeks . Cook for another 2 minutes. Liquidise and return to the pot, add the cream. Season. Meanwhile, slice the baguette into squares. Bake till golden brown. Serve with chopped chives.
Slow Roasted Tomato
| Tomato | 1 |
| Chilli | To taste |
| Garlic | To taste |
| Salt and pepper | To taste |
| Caster sugar | Pinch |
| Thyme | Sprinkle of leaf |
| Soya sauce | Splash |
| Vegetable oil | Drop |
Finely chop garlic and chilli. De-core and half tomato. Put all of the above ingredients on the tomato. Place on lightly greased, grease proof paper or silicon mat. Bake in the oven at 125 deg C for 60-90 minutes.
Red Lentil Broth (Serves 1)
| Red lentils | 1 oz |
| Vegetable stock | 2 fl oz |
| Carrot | ½ oz |
| Celery | ½ oz |
| Leek | ½ oz |
| Shallot | Half |
Chop carrot, celery leek and shallot. Cook vegetables in a pan with a dash of vegetable oil for 1 minute. Add lentils for 10-15 seconds then add the vegetable stock. Bring to boil and simmer until lentils are “al dente”. Season with vinegar and olive oil
Chicken stuffed with Stornoway black pudding (serves 1)
| chicken | 1 fillet |
| Black pudding | 30g / 1oz |
Mash the black pudding. Make a pocket in the chicken and insert the black pudding. Fold fillet into flap and put in oven for 8 minutes at 200degC.
Rosemary Baby Potatoes Roasted (serves 4)
| Baby potatoes | 450g / 1lb |
| Rosemary | 1 sprig |
| Vegetable oil | 1/4pt |
| Salt | pinch |
Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 200degC/Gas mark 6 for 20-30 minutes or until tender.
Mussels in White Wine (per person)
| fresh mussels | 225g / 8oz |
| garlic | 1 ½ cloves |
| white wine | ½ glass |
| cream | 112 fl oz / 1/4pt |
| onion | ½ |
| chives | few strands |
Dice the onion and chop the chives. Heat a thick bottomed pan. In a bowl put the mussels, wine, garlic and onion. When the pot is hot pour the contents of the bowl into the pot and cover with a lid. When all the mussels have fully opened, add the cream and chives. Stir with a spoon.
Caramel Apple Tart
| Apple | 1 |
| Puff pastry | 10 1.5inch rounds 1/4inch thick |
| Brown sugar | 60g / 2oz |
| Butter | 60g/ 2oz |
| Double cream | 2 fl oz |
Cut the apple into 1/2 inch slices. Place the apple on each round and cook in the oven at 200deg C / gas mark 6 for 7 minutes. Boil the brown sugar, butter and cream and whisk together to form the toffee sauce. Coat each tart with sauce.
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