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Chunky Sweetcorn, Haddock and Potato Soup

Ingredients

25g butter

1 onion, chopped

8 rashers smoked streaky bacon, chopped

3 medium potatoes, diced

1 vegetable stock

2 sweetcorn cobs, kernels sliced off

500g skinless smoked haddock, cut into bite-sized pieces

5 tbsp double cream

Small bunch parsley, chopped

Method

Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.

Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.

Recipe via BBC Good Food

Stovies

Ingredients

3lbs of Potatoes (roughly 4 – 5 large ones)

2 Onions

8 Sausages (or approx. 1/2 lb of cooked meat)

Salt and Pepper to taste

Method

Peel and slice potatoes (making slices approx. 1/4″ thick). Chop onions roughly (not diced or too small).

Mix the potatoes and onions together and season with salt and pepper. Put this mixture into a heavy saucepan with about little cold water in the bottom (maybe about 1/4″ deep).

Cut up the sausages and arrange them on top of the potatoes. Put the lid on the pot and heat up slowly. Once heated through, set the heat on ‘low-medium’ and cook for around 30 minutes.

Stovies are cooked by the ‘steaming’ method, so you don’t want to lift the pot lid more than necessary. We’d suggest opening maybe 2 or 3 times during the cooking process so that you can stir, or mix up, the ingredients – but make it quick!

Recipe via Scottish At Heart

ThinkstockPhotos-453738327

Shortbread

Ingredients

300g butter, softened

140g golden caster sugar, plus 4 tbsp

300g plain flour

140g rice flour

Method

Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.

Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

Recipe via BBC Good Food

Raspberry and Whisky Cranachan

Ingredients

500 g raspberries

Finely grated zest and juice of 1 orange

1 tbsp caster sugar

1 vanilla pod, split open lengthways and cut in half

50 g rolled oats

1 tbsp Cointreau or whisky

250 ml double cream

3 tbsp honey

Method

Warm a smallish frying pan over a medium-low heat. Add the rolled oats and stir until they are golden and toasted – keep a close eye on them, as they can burn easily. Transfer to a plate to cool.

Stir the whisky and cream together in a bowl and then whisk until the cream holds soft peaks. Lightly crush a few of the raspberries, so the juices run.

Loosely fold the honey, oats and raspberries into the cream, spoon into glasses and serve straight away.

Recipe via Red Online

Neeps and Tatties

Ingredients

8 large baking potato, washed, peel left on and cut into 2cm x 4cm chunks

6 tbsp light olive oil or sunflower

1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped

50g butter, plus extra for serving

Method

The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.

Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.

Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.

To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

Recipe via BBC Good Food

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