Forest Mushroom Soup (Serves 1)
| Closed cup mushrooms | 4 oz |
| Onions | 1 oz |
| Garlic | ¼ pint |
| Chicken stock | ¼ pint |
| Butter | ½ oz |
| Thyme | 1 sprig |
Chop mushrooms, onion and garlic and pick thyme leaves. Add butter to pan then sweat onions and garlic adding mushrooms and thyme, then cover with stock. Boil then simmer to cook. Blend soup and serve.
Oranges in Whisky Caramel
| Oranges | 8 |
| Caster sugar | 120g / 4 oz |
| Whisky | dash |
| Water | 60ml / 2 fl oz |
Peel and slice the orange. Heat the sugar in a thick-bottomed pan. Add the water and Drambuie and it will turn to caramel. Pour over the sliced oranges.
Crab & Sweet Potato Fishcakes (Serves 1)
| White crab meat | 60g / 2 oz |
| Small sweet potato | ½ |
| Coriander | 1 sprig |
| Plain flour | For dusting |
| Butter | 30g / 1 oz |
| Lemon | 1/8 |
Peel and chop the potato. Chop the coriander. Boil the potato. Mash and season. Add the potatoes to the crab meat. Add a squeeze of lemon and the coriander. Shape and coat in flour. Pan fry in a little oil. Turn over and add the butter and cook till hot.
Lentil Vinaigrette (Serves 1)
| Red lentils | 60g / 2 oz |
| Olive oil | 60ml / 2 fl oz |
| Rice wine vinegar | 30 ml / 1 fl oz |
| Shallot | 1 |
| Vegetable stock | 60ml / 2 fl oz |
| parsley | 1 sprig |
Chop the parsley. Finely dice the shallot. Put the lentil in a pan and cover with the stock. Boil until just cooked. Drain the lentils. Add the rest of the ingredients to the drained lentils and season.
Skye Bridge Chips (serves 4)
| Sweet Potato | 4 |
| Vegetable oil | 4 tablespoon |
Peel the potato and slice longways. Place in oven tray. Drizzle with oil. Cook for 10-12 minutes.
Gateau of Haggis, Neeps & Tatties (Serves 1)
| Haggis | 60g / 2 oz |
| Turnip | 60g / 2 oz |
| Maris piper potato | 60g / 2 oz |
| butter | 30g / 1 oz |
Peel and chop the turnip and potato. Keep separate. Separately, boil broth. Drain. Mash. Season. Divide the butter between the two. Place the haggis in a ring, then the mashed turnip on and potato to fill. Put in the oven for 10 minutes at 200 deg C. Remove the ring and serve
Baked Cod with Cheddar Rarebit Crust (serves 1)
| Cod | 1 fillet |
| Cheddar | 90g / 3 oz |
| Plain flour | 60g / 2 oz |
| Butter | 60g / 2 oz |
| Milk | 112ml / ½ pt |
| Eggs | 2 |
| Parsley | 1 large sprig |
Separate the eggs, you only need the yolk. Grate the cheese. Melt the butter and add the flour. Mix. Slowly add the milk to thicken the sauce. Add cheese slowly, stirring. Remove from heat and leave to cool. Season. Add the egg yolks and parsley. Spread over the fish. Bake in a pre-heated oven for 5-8 minutes at 2000 deg C until golden brown.
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