NEIL AT BOROUGH

by Cafe St Honoré


Neil is heading to the Demo Kitchen at Borough Market where he'll be sharing his favourite spring recipes inspired by the Beltane Festival. Read Neil's thoughts on the Borough site here.

Catch Neil in the Market Hall at Borough between 12:30-2pm on Friday 28th April.

 

 


NEIL'S RECIPES: FLAPJACKS

by Cafe St Honoré in


"Flapjacks seem to be one of those sweet treats that we all know, but no-one really talks about. I adore their sweet oaty taste. This recipe was devised in collaboration with Connor from the restaurant, who makes it very well. Perfect served with a cuppa."

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Makes 18 finger-sized bars

INGREDIENTS

500g porridge oats

250g jumbo oats

375g unsalted butter

375g dark brown soft muscovado sugar

10 tablespoons of golden syrup

Nuts, seeds or dried fruit as desired

METHOD

Heat oven to 180°C.

Melt the butter over a very low heat then slowly stir in the brown sugar until dissolved.

Add the oats and give it a good mix. You may need to do this in a large mixing bowl.

Add nuts and fruit, stir.

Line a baking tray with a smear of oil and then a layer of greaseproof paper. The oil helps to stick the paper in place.

Spread the mix into the tray, pressing it down firmly with a palette knife. It can be thick or thin, depending on the size of your tray.

Bake for around 20 minutes, or until it begins to turn golden brown.

Remove from the oven and cool to room temperature. Then turn out of the tray, remove the paper, and cut into desired shapes.


NEIL'S RECIPES: FISHCAKE, WILTED SPINACH AND POACHED EGG

by Cafe St Honoré in


"We always sell out of these when they’re on the menu as they are just such a tasty way of eating. The little things to get right here are balance of lemon and herbs. Ask your fishmonger for fish pie mix, and even ask for the skin off. I’m not that keen on oily fish in my fishcake but salmon works well as the pink flesh stands out when you cut through the crunchy coating. So very tasty and a recipe you will come back to again and again. A true classic."

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Makes 4 fishcakes

INGREDIENTS

250g fishcake mix

3 large potatoes, peeled, boiled and mashed, no butter added

Juice and zest of 1 lemon

1 tablespoon capers

1 tablespoon chopped parsley and chives

2 spring onions, finely chopped

A splash of vinegar for the poached egg water

2 tablespoons plain flour

2 eggs, beaten, for egg wash

4 tablespoons breadcrumbs

4 organic eggs

2 big handfuls of washed spinach, I like baby spinach

A knob of butter

Good salt and pepper

Oil for frying

A little olive oil for drizzling

METHOD

Heat oven to 180°C.

Firstly ensure the potato mash is dry and still warm.

Next, place the fish on a baking tray and season with salt and pepper. Place in the oven until just cooked, moving it around if necessary.

Once ready, add the fish to a large mixing bowl with lemon juice and mashed potato and gently combine. Then add the zest of lemon, capers, parsley, chives, spring onions and season. Combine being careful not to over mix.

Divide the mixture into 4 and form into fishcakes. Place them on a sheet of greaseproof paper and place in the fridge until fully chilled.

Meanwhile season the flour and lay out the egg wash and breadcrumbs in small bowls. Coat each fishcake in flour, then egg wash then breadcrumbs.

Heat a deep fryer to 160°C and cook the fishcakes for 5 to 7 minutes until golden brown all over, turning carefully if necessary. Then place them in the oven (180°C) for a further 10 to 15 minutes until the centre of each fishcake is piping hot.

Meanwhile, bring a pot of water to just below the boil and add a splash of vinegar. Crack the eggs into the water and poach for 3 to 4 minutes.

Heat the knob of butter in a pan and wilt the spinach. Season with salt and pepper. This should only take 2 to 3 minutes.

To serve, arrange the spinach on warmed plates, placing the piping hot fishcake on top with the egg on top of that. Drizzle with a little olive oil, and finish with a grind of salt and pepper.


NEIL'S RECIPES: VANILLA RICE PUDDING WITH NEW SEASON FORCED YORKSHIRE RHUBARB

by Cafe St Honoré in


"An old favourite of mine. Rich, velvety rice pudding works brilliantly with the slight sharpness of new season forced rhubarb. Grown in dark sheds in the ‘rhubarb triangle’ of Yorkshire it’s harvested by candlelight. Some say you can hear the rhubarb crowns creaking and growing as they force their way through the crowns. Be careful to not overcook it though. I like to add a hint of citrus zest and a wee kick of vanilla."  

Images: Paul Johnston, Copper Mango

Images: Paul Johnston, Copper Mango

Serves 4

INGREDIENTS

100g pudding rice

75g caster sugar

1 vanilla pod, split lengthways and seeds scraped out

500mls whole milk, I use organic

400g Yorkshire rhubarb

Zest of half a lemon

Zest of half an orange

A liberal sprinkling of sugar

A splash of cream

A knob of butter

METHOD

Heat oven to 180°C.

Place the milk in a thick-bottomed pot on the hob. Add the rice and sugar and stir until the sugar dissolves. Then add the vanilla seeds. Keep the pod for the rhubarb.

Bring this mixture to just below the boil, stirring every minute or so. Be careful not to burn the milk or to let the rice stick to the bottom of the pan. It will take around 20 minutes for the rice to soften. Add a touch of cream and butter to enrich the pudding if you like.

Meanwhile, top and tail the rhubarb and give it a good wash. Cut it into roughly 1-inch pieces and place on a baking tray with sides. Add the citrus zests, the vanilla pod and a liberal sprinkling of sugar. Place in the oven until the rhubarb is soft and the sugar has created a wonderful syrup. Allow to cool slightly.

To serve, divide the pudding between four warmed bowls and top with the rhubarb.


NEIL'S RECIPES: CHOCOLATE FONDANT

by Cafe St Honoré in


"To guarantee a soft, liquid centre place a few chocolate buttons or a cube of chocolate into the centre of the mix you are using. I use a dariole mould - a metal bowl the size of a tea cup. I love Montezuma chocolate; use your favourite, but use dark. To add extra texture I’ve used a sprinkle of praline."

Images: Paul Johnston, Copper Mango

Makes 2 large or 4 small fondants

INGREDIENTS

2 eggs

2 egg yolks

1 tablespoon of plain flour

100g dark chocolate, plus a few extra buttons for the centre

100g unsalted butter, diced

65g caster sugar

A little melted butter for brushing

A little cocoa powder for dusting

A dollop of crème fraîche

A small handful of hazelnuts

Another 75g caster sugar

METHOD

Heat the oven to 180°C.

Begin by making a praline. Add 75g of caster sugar to a pan and melt gently, allowing it to become dark and caramel in colour. This should take 3 to 5 minutes. Then stir in the hazelnuts and pour onto an oiled, clean surface like a non-stick, heat-resistant mat or a marble work surface. Once cooled, blitz in a food processor or crush with a rolling pin.

Next, prepare 2 large, or 4 small, dariole moulds by brushing with the melted butter then dust with a little cocoa powder. Knocking any excess powder out.

Whisk the egg, yolks and flour in a bowl and set to one side.

Place the chocolate, butter and sugar in a bowl over a pan of boiling water and melt gently whilst whisking to combine. When it reaches room temperature, add the egg and flour mix to the chocolate mix. This is a basic fondant recipe.

Next, spoon the mixture into the moulds until they are half full, then add the buttons, then fill the moulds to the top. If there’s any mix left over, it will keep well in the fridge for another day.

Bake the fondants in the oven for 9 to 11 minutes, and then let them sit for a minute outside the oven before carefully turning them out onto warm plates. Serve with a dollop of crème fraîche and a sprinkle of praline.


NEIL'S RECIPES: SEAFOOD PLATTER

by Cafe St Honoré in


"Trust your fishmonger. Always ask for creel-caught prawns and lobsters, and only ever buy hand-dived scallops. Don’t be tempted to buy cheap shellfish; it’s cheap for a reason! Here I have used mussels, scallops and other pieces of fresh fish but tomorrow the fish may be different so be flexible. Always serve with a massive lemon; roasted in the pan cut side down helps make it even juicier. Have a salad on the side to break up the richness of the fish and a garlicky butter with parsley will get the flavours combined. Don’t bother with cutlery. Get messy and enjoy!"

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Serves 2

INGREDIENTS

1 handful of mussels, beards removed

2 scallops, hand-dived and out of the shell

1 squid, prepped and scored

1 fillet of grey mullet

A few radicchio leaves

A handful of watercress

Half a lemon

Good salt and pepper

1 tablespoon of cold-pressed rapeseed oil

A knob of butter

A clove of garlic, smashed

1 tablespoon of curly parsley, chopped

METHOD

Find your biggest frying pan, and get it hot on the hob. Add the rapeseed oil. Season the fish and shellfish and add to the pan. Keep an eye on the temperature as you don’t want the pan to get too hot. And be aware that each fish will have different cooking times. The mullet will take a little longer to cook than the scallops for example.

Season the fish and shellfish again in the pan and add the smashed garlic clove, the parsley and the butter then cover the pan with a lid (if you have one) so the mussels can open up, and the squid should start to curl up. Add some lemon juice and season again. Turn the scallops and fish as required, the whole process should only take 3 to 4 minutes. Try not to over cook the fish.

Once ready, remove the fish from the pan and place onto a warm platter. If you have the scallop shell, use them to display your scallops. Add the lemon to the pan cut-side down and cook until it starts to blacken then add to your platter. Enjoy with a salad and a glass of fizz.


PRESENTING BBC KITCHEN CAFE

by Cafe St Honoré


Neil's dulcet tones are set to grace the airwaves on a regular basis as he joins Flora Sheddon and Sumayya Usmani to present the 'new look' Kitchen Cafe on BBC Radio Scotland from Thursday 16 February.

Flora, Neil and Sumayya 

Flora, Neil and Sumayya 

An exciting schedule of programmes awaits - packed with recipes, interviews and advice from Neil, Great British Bake Off finalist Flora and cookery writer Sumayya.

In the first programme, studio guest Edi Stark learns how to make a shellfish bisque with Neil, Sumayya creates an Australian-Scottish fusion dish for Janice Forsyth and Flora meets New Zealand chef Kirsten Gilmore who's making a name for herself in the Cairngorms.

Tune in on Thursday 16 February at 1.30pm (repeated on Sunday 19 February at 7.30am), or listen online.


NEIL'S RECIPES: SECRET HERB GARDEN BEER RAREBIT

by Cafe St Honoré in


"To some, this may just be cheese on toast but this humble supper dish is elevated by making a roux for the sauce using the wonderful nettle and sticky willy beer made by the great Hamish and Libby at The Secret Herb Garden. If you haven't been yet, go! Good bread is vital for this recipe, so use a proper sourdough or a rustic farmhouse wholemeal. And serve with a crunchy salad with a sharp dressing to cut through that rich cheese. Here I have used Isle of Mull cheddar made by the Reade family. The cows are fed the leftover barley from the distillery in Tobermory. What a lovely story."

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

INGREDIENTS

4 slices of really good sourdough

250ml Secret Herb Garden Sticky Willy and Nettle beer, any other artisan beer would be fine

1 tablespoon of butter

1 tablespoon of flour

1 handful of grated Isle of Mull cheddar

1 heaped teaspoon of Arran mustard

Good salt and pepper

A splash of Worcester sauce, optional

METHOD 

Melt the butter in a pot and add the flour to make a roux. Cook this for a couple of minutes then add the beer a glug at a time until the mix is nice and thick. Add the mustard and bring to the boil, stirring continually. You may need a whisk.

Add the grated cheese and a splash of Worcester sauce and taste for seasoning whilst the cheese is melting in the sauce. 

This mixture keeps well for a few days in the fridge in an airtight container. 

Toast the bread on one side then spread the cheese sauce onto the untoasted side, and grill until golden brown and bubbling.

Serve with some endive leaves coated in a sharp dressing. 


NEIL'S RECIPES: CLAMS WITH BACON AND THYME

by Cafe St Honoré in


"I’m using palourdes clams for this recipe. They have a nice sweet taste and are quite meaty. In countries like Portugal and Spain these sweet beauties are highly sought after but are often overlooked here. They’re lovely in a chowder, or a soup as well, but I urge you to try them as a plate to share before a main course. They’re so simple, and so tasty."

Image: Paul Johnston, Copper Mango 

Image: Paul Johnston, Copper Mango 

Serves 4

INGREDIENTS

4 handfuls of clams, either palourdes or surf

1 clove of garlic, peeled and chopped

A few sprigs of thyme

2 rashers of bacon, chopped into little lardons or strips

A tablespoon of organic extra-virgin olive oil

Juice of half a lemon

Good salt and pepper

A tablespoon of curly parsley, chopped

METHOD

Rinse the clams thoroughly to remove any grit.

Place a large pot on the hob and turn the heat up high. Add half the olive oil and the bacon. Fry until golden.

Add the clams and garlic to the pot and cover with a lid. Move them around continuously as you cook until all the shells open. Then add the thyme, lemon juice, parsley and season with salt and pepper.

After a few minutes with the heat still on high, the clams should all be open. Now add the remainder olive oil and stir.

Serve in warmed bowls with good bread to mop up all the juice.


NEIL'S RECIPES: BREAST OF MALLARD WITH CHESTNUTS, CABBAGE AND POTATO

by Cafe St Honoré in


Mallard, or wild duck, is one of my favourite game birds and is a great alternative to turkey for Christmas lunch. They’re available from good game dealers – in Edinburgh I would try Crombie’s, George Bower or Saunderson’s. If you choose a whole bird, I would recommend removing the legs and cooking them separately for longer than you do the breasts or the crown. Cooking the breasts on the bone will lessen the shrinkage and keep it moist but you can cook single breasts in a pan if you prefer.

Image: Paul Johnston, Copper Mango 

Image: Paul Johnston, Copper Mango 

Serves 4

INGREDIENTS

4 breasts of mallard

4 heritage potatoes or new potatoes, skin on and par-boiled - I like Pink Fir and Aura

1/2 a Savoy cabbage, stem removed and shredded

12 chestnuts

4 cloves of garlic

4 sprigs of thyme

Good salt and pepper

2 tablespoons cold-pressed rapeseed oil

4 knobs of butter

METHOD

Heat the oven to 180°C.

Add the oil to a large, hot frying pan, season the mallard and place each breast carefully, skin-side down in the pan. Season again.

Cut the potatoes in half and place them next to the breasts. Add the garlic and thyme. Once the mallard skin is golden, turn and add the chestnuts. Reduce the heat and cook for a minute or 2.

Place the pan in the oven for 3 to 5 minutes depending on how cooked you like your duck. Remove from the oven, add 2 knobs of butter to the pan and baste the mallard. Season again. Remove the mallard from the pan and allow rest on a plate in a warm place. Remove the potatoes from the pan and keep warm. Retain the juices in the pan.

Blanch the cabbage in boiling, salted water and drain, and add the remaining butter. Season and stir in any juices from the pan. Duck fat is delicious in cabbage! You can also add any resting juices.

To serve, slice each breast into long slithers and arrange on a wooden board or 4 individual, warmed plates. Arrange the cabbage, chestnuts and those golden brown potatoes and garnish with the garlic cloves and thyme stalks. Add a pinch of good salt and serve at once.


NEIL'S RECIPES: LEMON POLENTA CAKE WITH PISTACHIO, HONEY AND CRÈME FRAÎCHE

by Cafe St Honoré in


This is a lovely and moist flour-free cake with the delicious flavour combination of lemon and honey. The vibrant pistachios add a lovely crunch whilst the rich and creamy crème fraîche cut through the sharp lemon.

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Makes one cake

INGREDIENTS

330g butter, softened

330g unrefined caster sugar

330g ground almonds

1 vanilla pod, split and seeds scraped out

4 eggs, beaten

Zest and juice of 3 lemons

1 teaspoon of baking powder

150g dried polenta

1 tablespoon of pistachio nuts, not the salted ones

3 tablespoons of honey

Knob of butter for greasing

Sprinkle of polenta for cake tin (optional)

Lots of crème fraîche

METHOD

Heat the oven to 165°C.

Firstly, grease a 10-inch cake tin with butter and sprinkle with polenta to make it non-stick, or line a Pyrex dish with buttered greaseproof paper.

Cream the butter and sugar together using an electric whisk. Then add the ground almonds, vanilla, and the eggs a little at a time. Stir in the lemon juice and zest, reserving some juice for the syrup. Then fold in the baking powder and polenta and combine into a nice cake mix.

Spoon the mix into the prepared tin or dish and flatten the surface with a wet palette knife until smooth.

Place in the oven for 45 minutes to 1 hour until golden on top and it feels firm to the touch. Do the prick test by inserting a cocktail stick into the centre of the cake - if it comes out clean then the cake is ready. Leave the cake to cool.

Make a syrup by warming the pistachios, honey and lemon juice on a low heat.

Cut the cake into slices and drizzle with the syrup and serve with a huge dollop of crème fraîche.

 


CHRISTMAS PUDDINGS

by Cafe St Honoré


It's that's time of year again! After beavering way throughout November, the kitchen team at Cafe have produced a lovely fresh batch of Christmas puddings for you to enjoy. 

They're available to buy from the restaurant at £15 each - including the lovely ceramic bowl they come in. Each pudding serves 4-6.

Email eat@cafesthonore.com or call 0131 2262211 to reserve - or just pop in!


NEIL'S RECIPES: VENISON COTTAGE PIE

by Cafe St Honoré in


This is one of our best sellers at the restaurant. It’s rich, homely, comforting and a great-tasting dish. If you can’t find venison mince, replace with grass-fed beef mince. I pipe my ridiculously buttery mash onto the pies at Cafe, but my mother used to spread the mash over the cooked mince and make a tartan pattern with the back of a fork, who remembers that?

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

INGREDIENTS

400g of lean, very good venison mince

4 tablespoons cold-pressed rapeseed oil

150g of mixed diced vegetables, such as carrots, celeriac, turnip and onion

1 bay leaf

A sprig of thyme

1 litre of very good beef or game stock, chicken stock would do - any leftover gravy is good to add here

1kg potatoes

200ml double cream – heated

100g butter

1 egg, beaten

Good salt and pepper

METHOD

Heat the oven to 160°C.

Heat a large ovenproof pot (with a lid) on the hob - get it quite hot – then add half the oil. When smoking, add the venison mince. Keep the heat up and keep stirring until the mince is nicely browned, this should take 7 to 8 minutes. Drain through a sieve and reserve.

Bring the same pot back up to a high heat and add the remaining oil. Fry the veg for around 6 to 8 minutes. The more colour you add, the more flavour your pie will have. Then add the thyme, the bay leaf and the drained venison mince. Combine whilst still on a high heat and season with salt and pepper. Next add the stock and any leftover gravy and bring to the boil.

Once boiling, remove from the heat and cover with a lid. Then place the pot in the oven to simmer for 2 hours, stirring every half hour or so. Then remove the lid and cook for a further hour, stirring every 15 minutes. It should reach a rich, thick mince or stew consistency. Remove from the oven and transfer to a serving dish.

For the mash, boil the potatoes in salted water, drain and pass through a potato ricer. Stir in the hot cream and butter.

Top the pie with the mash. Use a piping bag to create a decorative design, or spread the mash with a palette knife and use a fork to create ridges.

Brush all over with a beaten egg and brown in a very hot oven or under a piping hot grill. Serve at once with some cabbage or greens cooked with a little beef fat left over from Sunday lunch.


NEIL'S RECIPES: SCOTCH LAMB FILLETS WITH TAPENADE

by Cafe St Honoré


I remember clearly the first time I ate lamb with tapenade. It was over twenty years ago at Alastair Little’s restaurant in Soho. I was blown away by the flavours of salty olives, capers and anchovy which cut through the richness of the lamb. It was sublime. Don’t overcook the lamb for this recipe, keep it nice and pink please!

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

INGREDIENTS

4 fillets of Scotch Lamb

4 Pink Fir Apple potatoes, cooked and cut into thick slices

1 large handful mini plum Isle of Wight tomatoes

3 tablespoons pitted black Kalamata olives

1 clove garlic, finely chopped

1 tablespoon capers

3 to 4 anchovy fillets

75ml organic olive oil

Some fennel herb

Good salt and pepper

METHOD

To make tapenade, add the olives, capers, garlic, anchovy, and half the olive oil to a food processor. Don’t season with salt, but add a little pepper. Blitz to a rough paste.

Pour 2 tablespoons of olive oil in a large frying pan and bring to a high heat, but not smoking or the oil will burn. Season the lamb and add it to the pan with the potatoes and cook until nicely browned all over. Be careful not to overcook the lamb – it will cook in 3 to 4 minutes.  

Then add the mini plum tomatoes and season the entire pan with salt and pepper. Remove the lamb from the pan and allow to rest for 3 minutes.

To serve, slice the lamb into bite-size pieces. Place the potatoes on warmed plates along with the tomatoes and slices of lamb. Garnish with dots of tapenade and decorate with fennel herb. Drizzle any remaining olive oil all over the dish. Perfect.


NEIL'S RECIPES: ORGANIC CHOCOLATE BROWNIES

by Cafe St Honoré in


It's everyone's favourite, but if you’re not careful, a lot can go wrong. The cooking time will vary dramatically depending on the oven you use, so be aware of this and don't over cook. Brownies are better soft and gooey than dry and overlooked. I love the addition of white chocolate buttons in this recipe, and try adding walnuts for some crunch. Serve them with a good vanilla ice-cream and a chocolate sauce for extra moisture, richness and gooeyness! 

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Makes one tray

INGREDIENTS

675g organic unrefined caster sugar

225g organic self-raising flour

125g organic cocoa powder

150g organic white chocolate buttons or 50/50 dark and white organic Montezuma pistoles

6 organic eggs, beaten

340g organic butter, melted

90g organic milk

A few organic chocolate buttons (for chocolate sauce)

A splash of cream (for chocolate sauce)

METHOD

Sift the flour and the cocoa powder together into a large mixing bowl.  Add the sugar, chocolate buttons then add the melted butter, milk and lastly the eggs. Stir until all ingredients are incorporated.

Line a roasting tin (around 450 x 300mm) with greased baking parchment or grease-proof paper and pour in the mix. For a thicker brownie, use a smaller tray, but cook it for a bit longer.

Bake the brownie in a pre-heated med to low oven (160-170°C) for around 20 to 30 minutes. All ovens are very different so check every 5 to 10 minutes. Try the tip of a knife test - if it's still too wet inside the centre then cook longer. Don't over cook the brownies, keep it gooey!

To make a chocolate sauce, gently melt a few organic chocolate buttons with a splash of cream over a bain marie.

Serve with a good ice-cream and chocolate sauce.

 


NEIL'S RECIPES: PORTOBELLO MUSHROOM WITH SPINACH, WHITE SAUCE AND HERB CRUMB

by Cafe St Honoré in


Such a good dish to eat, a joy to cook and a test of skills! For me it's rare for a dish to be so long in prep. You can simplify this by removing the chard or the white sauce, but I encourage you to make this delicious and classic sauce. The onion cloutie, studded with bay and clove, gives this humble and versatile sauce its edge. Don't rush it, take your time and enjoy beating the hot milk into the butter and flour. 

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

INGREDIENTS

A big handful of rainbow chard, washed and dried, roughly chopped

A shallot, peeled and finely chopped

2 bay leaves

A few sprigs of thyme

3 tablespoons organic olive oil

A splash of white wine

250ml double cream

500ml full fat milk

150g butter

50g plain flour

1 small onion

3 cloves

4 cloves of garlic

4 large handfuls of baby spinach, washed and dried

4 field/ flat or Portobello mushrooms

A small handful of herbs you like, tarragon and parsley work well

A handful of breadcrumbs

A few chanterelle mushrooms

A knob of butter

Good salt and pepper

METHOD

Firstly, prepare the chard.  Sweat the shallot in a tablespoon of olive oil with a bay leaf and a sprig of thyme. Add the chard and cook on a medium heat until soft. Season. Next add the white wine to the pot and cover with a lid. Add a little water or stock if you prefer. Let the chard braise for about an hour. Remove the lid and allow some of the liquid to evaporate for a few minutes whilst keeping the heat on medium setting. Then add the cream, bring to the boil and reduce until a sauce consistency. Season to taste and leave to one side in a warm place.

Make an onion cloutie by attaching a bay leaf to the onion with the cloves. To make a white sauce, heat the milk with the onion cloutie. Be careful not to boil. In another pot, melt 50g of butter and stir in the flour until you achieve a texture like wet sand. Cook the flour through for a minute or two, but don't burn it. Keep it on a low heat and add the milk a little at a time, continuing to stir. When all milk has been added, you should have a rich, glossy sauce. Add the onion to the sauce and cover with a lid. Keep warm.

Clean the Portobello mushrooms with a wet cloth and season all over. Place them on a roasting tray and dot over with the remaining butter. Season again. Gently bash the garlic, and rip a few sprigs of thyme. Add these to the roasting tray and place in a hot oven (180°C) for 20 to 30 minutes until just soft. Remove from the oven (leave the oven on). Leave the mushroom on the try and keep warm.

To wilt the spinach, heat a little olive oil in a pot with the juices from the mushrooms. Cook the spinach until wilted and season.

Make a herb crumb by mixing the herbs with breadcrumbs in a food processor.

Top each mushroom with some spinach, then one or two tablespoons of white sauce, finished off with the herb crumb. Return to the oven and bake at 180°C for 10 to 15 minutes.

Meanwhile, place the knob of butter in a medium hot frying pan and cook the chanterelles for a couple of minutes, or until cooked.

To serve, place two tablespoons of the creamed chard on each plate and top with a Portobello mushroom. Arrange the chanterelle mushrooms in a circle around the plate. 


EDINBURGH RESTAURANT FESTIVAL

by Cafe St Honoré


We're delighted to be taking part in this year's Edinburgh Restaurant Festival. From Thursday 6th to Sunday 16th October, we're offering a glass of prosecco on arrival for everyone at the table. Please quote 'Edinburgh Restaurant Festival' when booking. Bottoms up!