by Cafe St Honoré in

"I really enjoy making these fluffy, light, little pillows of potato. The best way to make the mash is to bake the potatoes in their skins in the oven on a tray of salt. Cook until soft inside, half them, then run through a mouli or potato ricer. The mash must be dry. Don’t over work the dough or be tempted to add too much flour as they will become bullet hard after blanching. Keep them light and fluffy. I love them sautéed with butter to give a hint of texture on the outside."

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4
Prep time 40 minutes, cooking time 1.5 hours


4 to 5 large, floury potatoes

250g plain flour, plus extra for rolling the dumplings

1 large egg

A handful of wild garlic, finely chopped

Good salt and pepper

2 tablespoons of hard cheese like a Mull or Barwheys, grated

A few knobs of butter

50ml extra virgin olive oil

1/2 bulb of fennel, shaved on a mandolin or thinly sliced with a knife

A few salad leaves

A few shavings of hard cheese like a good cheddar

A drizzle of garlic oil or pesto oil to garnish, optional

A few sliced radishes to garnish, optional


Heat the oven to 200°C/Gas 6

Begin by baking the potatoes in their skins in the oven on a bed of salt until soft inside. This will take about 1 hour and 15 minutes. Allow to cool, then scoop out the flesh and mash.

Mix 500g of the mashed potato carefully with the plain flour, then add the egg and combine. Add the chopped wild garlic, season with salt and pepper and add the grated cheese. Mix well but be careful not to overdo it.

Roll the dough in a dusting of flour to make a long sausage shape about the width of £1 coin. Cut the gnocchi into 1-inch pieces, pinching each one as you cut.

To cook, place into a pan of salted, boiling water and cook until the gnocchi rises to the surface on a rolling boil. This should take about 2 to 4 minutes, then remove from the water and place onto a cloth.

Heat a non-stick pan and add half the olive oil and add the gnocchi. Then add the butter and colour the dumplings until they are golden and almost crispy.  Remove from the pan and season.

To serve, place several pieces of gnocchi on warmed plates with a handful of good salad, some fennel and a few shavings of hard cheese. To finish, I like to use a drizzle of wild garlic oil or the oil from any pesto. Also use some sliced radish if you like.



by Cafe St Honoré

Neil takes us through a step-by-step guide of how to fillet mackerel. In just four easy steps, he makes it look so simple! 

Mackerel filleting 1.jpg


Remove the head and guts.

Mackerel filleting 2.jpg


Insert knife just above back bone and remove the fillet.

Mackerel filleting 3.jpg


Using a filleting knife, remove the belly bones.

Mackerel filleting 4.jpg


Using the same sharp knife, insert it either side of the central pin bone line and remove all bones in one.

Mackerel filleting 6.jpg


The final boneless, skin-on fillet is ready for pickling, frying or grilling. 


by Cafe St Honoré in

"This recipe came to me by way of my head chef Joe, who discovered it in a Shaun Hill cook book, so thank you Shaun. Ensure you boil the oranges whole and make sure the water is topped up. It’s a simple method after that. I love serving this warm with a peat-smokey Benromach whisky ice cream - rich and decadent."

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Makes one cake

Prep time 4 hours 10 minutes, cooking time 1 hour 15 minutes


2 large oranges

6 whole eggs

300g caster sugar

250g ground almonds

1tbsp baking powder

25ml Grand Marnier

50ml water

A small handful of hazelnuts

Another 75g caster sugar

1tsp icing sugar

Candied orange peel to garnish, optional

Ice-cream to serve, optional


Line a 10-inch spring-form high-sided cake tin with oil and greaseproof paper.

Boil the oranges whole for 4 hours then halve, remove any pips and blitz to a pulp in a food processor – this will take about 2 to 3 minutes.

Preheat the oven to 160°C.

Make a praline by adding 75g of caster sugar to a pan and melting 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.

Use an electric whisk to mix together the eggs, ground almonds, 250g of sugar and the baking powder. Then add 300g of the orange pulp and whisk again.

Pour the mix into the prepared tin and bake for 1 hour. It’s cooked when a cocktail stick comes out clean. Allow the cake time to rest in the tin.

Meanwhile, make a syrup by boiling the Grand Mariner with the remaining sugar and water and reduce by half. Prick the top of the cake with a cocktail stick and pour over the syrup using a pastry brush to ensure it fills the holes. Allow to cool.

To serve, place a slice of cake on a plate and dust with icing sugar. Place a large tablespoon of praline next to the cake and top with a scoop of ice-cream. Garnish the ice-cream with a piece of candied orange peel. We serve this in the restaurant with a delicious whisky ice-cream.



by Cafe St Honoré

"It’s a classic dish, normally made with apple or pear but why not a veg. This recipe calls for beetroot, but fennel or shallots work just as well. It’s essentially just a simple caramel with blanched veg on puff pastry - very simple, tasty and impressive. Serve with an apple and endive salad topped with crumbled Blue Murder cheese to add that creamy richness. Herbs like sage or thyme work well in the caramel. And have a go at rough puff pastry too, far better than any shop bought stuff!"

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 1
Prep time: 0.5 hours; Cooking time: 2 hours


1 large or 2 small beetroots, scrubbed and cooked in water on the hob for 1 .5 hours until tender, peel skin off under running water

1 tablespoon of sugar

1/2 tablespoon of butter

1 sprig of thyme

1 disc of puff pastry, 1/2 cm thick cut to the same size as the blini pan

1 endive, cut into leaves and shards

A few toasted nuts

A few radish slices

A few slices of apple, cut into sticks

A few cubes of Blue Murder cheese or any other blue cheese of your liking

1 teaspoon of cold-pressed rapeseed oil

1 teaspoon Arran mustard

1 teaspoon honey

Good salt and pepper


Firstly, make a caramel by melting the sugar and butter together in the cast iron blini pan until it’s golden and caramelised. Then take the sprig of thyme and place it into the centre of the caramel. Next cut the beetroot into chunky pieces, and place onto the thyme and caramel. Cover the beetroot with the disc of pastry and prick a hole into the top and bake into a hot oven 200°C for 15 to 20 minutes until golden and cooked.

Leave the tart to cool slightly otherwise it will fall apart. Whilst it’s resting, make the salad by adding the cheese to a bowl with the endive, apple, a few radish slices and some toasted nuts. Make a dressing by mixing together the oil, honey and mustard and drizzle over before giving it a season with salt and pepper.

To serve, carefully tip out the tart out of the pan and onto the plate and garnish with the salad. Serve immediately.



by Cafe St Honoré

Ever wondered how chefs manage to chop onions so quickly and effectively? We have decided to share the secret. Follow our 6 easy steps...

Onion peel 2 WEB SIZE.jpeg


Remove the top and bottom of the onion, keeping the root intact.

Onion peel 3 WEB SIZE.jpeg


Remove the skin and the outer papery layer.

Onion slice 1WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5352_preview.jpeg


Cut the onion in half, through the root. 

Onion slice 2 WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5366_preview.jpeg


Cut vertically down, towards the root, but not slicing though it.

Onion slice 3 WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5373_preview.jpeg


Cut horizontally, 2 or 3 times depending on the size required, again keeping the root intact.

Onion chop 2 WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5399_preview.jpeg


Now you're ready to dice, until just the root remains.


by Cafe St Honoré in

"I worked in Australia 25 years ago where oysters are hugely popular. I recall a delicious dish called Oysters Kilpatrick. All the elements of that dish are included in this recipe - shellfish, bacon, Tabasco, Worcestershire sauce and others, but it’s my own take on it. It doesn’t really need much else, even lemon isn’t required, but a big Bloody Mary or a Guinness would be amazing…"

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4
Prep time 20 minutes, cooking time 10 minutes


Allow 3 to 6 oysters per person as a starter, 12 for a main course
150g piece of good air-dried bacon, cut into very small lardons
2 tablespoons of cold-pressed rapeseed oil
3 to 4 tablespoons of Worcestershire sauce
2 to 3 teaspoons of Tabasco sauce
A twist of pepper
Course salt to rest the shells on


Have a go at shucking the oysters yourself. Go online and watch a tutorial, or ask your fishmonger to do it for you. Retain each oyster in half the shell.

Next, add the oil to a solid frying pan and bring to a moderate heat. Add the bacon and fry until just starting to crisp up, keeping it moving all the time. It’ll take 5 minutes or so.

Whilst the bacon cooks, turn the grill on full heat. Top each oyster with bacon and place in an oven-proof dish. To make the sauce, combine the Worcestershire sauce and Tabasco and drizzle over each oyster and place under the hot grill for 3 to 5 minutes until the bacon is crisp and the oysters are just cooked.

Serve at once on plates of course salt alongside a big salad and bread.


by Cafe St Honoré

"Classically, a posset would be made from a citrus fruit like a lemon for its acidity and ability to assist in the setting of the cream. It still mystifies me as how the cream sets like it does! It is such an easy recipe and is quite simply cream and sugar boiled together with the addition of sea buckthorn juice for flavour. I use quite a lot of sea buckthorn as I adore that salty tropical flavour. A really good party pudding, made the day before so you don’t have to worry about it on the day you are cooking."

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Makes 4
Prep time 5 minutes, cooking time 3 minutes


450g double cream

110g caster sugar

4-10 tablespoons of sea buckthorn juice, which you can find in delis and health food shops

Mint to garnish

Shortbread to garnish


This is a very easy recipe, simply bring the cream and sugar to the boil in a pan and cook for 3 minutes precisely. Set a timer.

Then when boiled, add sea buckthorn juice to your taste and pass through a fine sieve into a jug. Decant into glasses or tea cups for serving, and chill in the fridge - ideally overnight.

Serve with a few freshly-baked pieces of shortbread, and garnish with a bunch of fresh mint. For an extra kick, add a tablespoon of sea buckthorn juice to the top of each posset.


by Cafe St Honoré in

"This is a Forbes family recipe, made by the sack full at this time of year, and always served on a plate for Santa - and a carrot of course for the reindeer! I remember my gran making shortbread in trays, scoring the top with a fork. It was almost soft in the middle but utterly delicious and buttery. The final dredge of sugar after baking gives it the edge. Welcoming and Scottish, and above all, very Christmassy!"

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Makes around 15 biscuits


250g unsalted butter, diced to room temperature

125g unrefined caster sugar

300g plain flour

80g corn flour

Extra caster sugar for dredging


Whip the butter and sugar in a mixer until light and fluffy, then gently and carefully sift in the flour and corn flour. Not whilst the machine is on! Fold in, being careful not to over mix at this stage.

Roll the dough into 2 sausage shapes, about the width of a £2 coin. Wrap in cling film and leave in the fridge overnight.

Using a sharp knife, cut the dough into 1cm-thick discs and lay on a baking tray lined with parchment and bake in pre-heated oven (135°C to 150°C) for 45 minutes, or until they start turning golden at the edges. Allow to cool, then dredge with extra sugar. 


by Cafe St Honoré in

"I adore this dish. The almost sticky red cabbage is not overly sweet and has just the right amount of sharpness. The mallard breast is cooked in a pan and shown the oven for just a minute or two. Served with a little garlic, thyme and clapshot - essential in these chilly months to warm the soul."

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 2

30 minutes prep time, 2 hours cooking time


2 mallard or wild duck breasts, skin on

2 large potatoes, peeled, boiled and mashed, Roosters are good

200g turnip, peeled, diced, boiled and mashed

1/3 small red cabbage, cut thinly with a sharp knife

1 tablespoon redcurrant jelly

1 cinnamon stick

A pinch of mixed spice

A small handful of Californian raisins

1/3 apple, grated

1 star anise

1 glass of red wine

2 tablespoons of bramble vinegar

Good salt and pepper

2 small parsnips, peeled and blanched in boiling water for 2 to 3 minutes and refreshed in cold water

1 sprig thyme

1 clove garlic, halved

1 tablespoon cold-pressed rapeseed oil for frying

50g butter, diced into 1cm cubes

Around 100ml stock for reducing, chicken, game or beef will do


Heat oven to 180°C

Begin by placing the shredded cabbage, jelly, cinnamon, spice, raisins, grated apple, star anise, red wine (leave a small amount in the glass for later) and vinegar into a large pot, season and place onto the hob on a moderate heat with the lid on. Leave for around 2 hours, stirring occasionally. Do not let it burn, if it looks like it’s getting too hot, turn down the heat and add a splash of water.

Prepare the clapshot by combining the mashed potatoes and turnip whilst they are still hot. Season with salt, a lot of pepper and nearly all the butter, leaving some for the mallard. Keep to one side in a warm place.

Heat the oil in an oven-proof frying pan and place the mallard breasts in the pan skin side down, alongside the parsnips, thyme and garlic and begin to caramelise the duck and parsnips together. Add a knob of butter and season. Turn the duck and parsnips over after a couple of minutes, then place the pan in the oven for a minute or two.

Remove from the oven and place the duck on a plate to rest. Continue to fry the parsnips if they need colour.

Deglaze the frying pan with the remaining red wine until it reduces and incorporates all the bits of roasting goodness from the pan. Then add some stock, and reduce again for a few minutes until the sauce is rich and dark. Add a knob of butter and incorporate.

To plate up, place a spoonful of red cabbage on each plate and add a dollop of clapshot alongside. Then carve the mallard on a slant giving 6 to 8 slices from each breast, and place that from the knife on to the plate. Lean the parsnip on the clapshot and garnish with a trickle of sauce.



by Cafe St Honoré

"Simple to make and utterly heavenly to eat. It’s Christmas in tart form! Have a go and try it with different flavours of creams like orange mascarpone, warm custard or a simple vanilla ice cream."

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Sweet pastry tart case:


200g plain flour

60g icing sugar

70g unsalted butter

1 egg


Sift the icing sugar into a bowl and add the butter. Beat until light and fluffy, then add the egg and combine. Sift in the flour and gently bring together into a ball.

Then press the dough into a round, flat shape and wrap in cling film. Place in the fridge for 30 minutes to an hour.

Remove the pastry from the fridge and roll it out using a good amount of flour on top of some on cling film. That makes it easier to lift and lay the pastry into the tart case.

Butter a 10" loose-based round tart tin and dust with flour to make it non-stick. Then line with the rolled sweet pastry followed by 3 sheets of cling film. Allow it to rest for 30 minutes, then add baking beans and bake at 180°C for 30 to 40 minutes until golden. Remove the baking beans, brush with an egg wash and the tart shell is ready for your filling.

Ecclefechan tart mix:


120g melted butter

120g soft dark brown sugar

2 eggs

Juice and zest of 1 lemon

1 teaspoon cinnamon

470g Californian raisins

120g broken walnuts

Icing sugar to dredge


Whip the melted butter and soft dark brown sugar together. Whisk the eggs in a separate bowl and add slowly to the butter and sugar. Mix in the raisins and walnuts, then add the lemon juice, zest and cinnamon and give another good mix.

Add the mix to the tart shell whilst it’s still warm, and smooth over using a wet palette knife. Bake in a moderate oven (around145-165°C) for 30 to 45 minutes until golden and firm to the touch. Be careful of burning the raisins in the oven. Placing another tray on the shelf above the tart will help to stop the harsh heat burning them.

Remove from oven and leave to stand for half an hour. Then remove from the tin, dredge with icing sugar and serve.


by Cafe St Honoré

Get your hands on one of our limited-edition hand-made Christmas puddings. 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 or call 0131 2262211 to reserve - or just pop in. Available from Friday 1st December.

  Images: Paul Johnston,  Copper Mango

Images: Paul Johnston, Copper Mango


by Cafe St Honoré in

We're getting in the mood for Christmas with this simple seasonal cocktail. Fresh and elegant, it's the perfect sipper this winter. Full recipe below...

WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5135.jpg



WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5137.jpg



WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5143.jpg



WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5152.jpg



WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL5158.jpg



For the Sloe Syrup:

500g sloe berries, 250g sugar, 250ml water

Bring to the boil together in a pan and simmer until glossy and reduce by a third. Cool. Strain the contents through a sieve.

For the Cocktail:

20ml sloe syrup, 20ml gin, champagne to top up, orange peel to garnish



by Cafe St Honoré in

"This pudding is similar to panna cotta but way better. The recipe comes from a chef at Ballintaggart Farm, a wonderful place in the Perthshire hills, who scribbled this recipe down for me when working at Cafe St Honoré for a few days. Served here with gently roasted plums and a crunchy crumble topping with a hint of spice. Remember to cool the pudding in the jug in the fridge and stir occasionally before pouring into the mould otherwise the vanilla seeds will sink to the bottom."

  Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4
Prep time 1 hour, cooking time 45 minutes


500ml buttermilk
200ml double cream
1 vanilla pod, split and seeds removed

6 ½ leaves of gelatine
150g unrefined caster sugar
4 plums, halved and stones removed
50g plain flour
50g jumbo oats
40g dark brown sugar
1 teaspoon of mixed spice

25g butter
1 teaspoon of honey
Edible flowers, optional


Soak the gelatine in cold water until soft.

Bring the buttermilk, cream, sugar and vanilla to the boil on the hob. Turn off the heat and leave for few minutes to extract the vanilla flavour.

Add the gelatine to the pot and mix well. Pass through a fine sieve into a jug. Place the jug in the fridge to cool for 45 minutes, removing every few minutes to whisk.

Once cool, pour into dariole moulds or tea cups and chill in the fridge for a good 5 to 6 hours or overnight.

Heat the oven to 180°C.

To make the crumble, mix the dry ingredients, honey and butter together. Arrange the halved plums in an oven-proof dish and top with the crumble mixture. Bake in the oven for 20 to 40 minutes, or until the plums are soft and the crumble has browned. Serve warm along side the chilled buttermilk puddings. Garnish with a few edible flowers.




by Cafe St Honoré in

"Partridge is a great bird to cook. I like to remove the legs before roasting the crowns so the legs can be cooked longer either by roasting or confiting in duck fat. The splash of Madeira in the pan to glaze the breasts and of course a bit of butter for extra richness is great. Try this with bread sauce, a classic with roasted game birds."

  Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

Prep time 30 minutes, cooking time 2 hours


4 grey or red legged partridge, legs removed

4 bunches of watercress, washed200g crab apples, washed and cut into pieces

200g unrefined caster sugar

1 glass Madeira

250ml pint of good beef or chicken stock

250ml pint duck fat,1 tablespoon cold-pressed rapeseed oil

2 knobs of butter

Good salt and pepper


Begin by making the crab apple jelly. Place the apples in a pot and cover with water. Bring to the boil and simmer for about an hour until the fruit is soft and mushy. 

Pass through a fine sieve into a clean pan and add the sugar. Bring to the boil carefully - it will splutter like jam - stirring continuously on a moderate heat for about an hour until the mix has thickened and has turned a deep red. It may take a while longer. 

Allow to cool then chill the jelly in the fridge for a day. This jelly is also excellent with cheese, like a quince paste. 

Heat the oven to 180°C.

Next, confit the partridge legs by submerging them in the duck fat in a pan on a on a low heat. When starting to boil, place in the oven for a couple of hours. 

Next, roast the partridge crowns. Place an oven-proof frying pan on the hob and add the oil. Fry the partridge all over for a few minutes then add some butter and allow the meat to brown. Season with salt and pepper and place in the oven for 5 to 7 minutes until just golden, remove from the pan and allow to rest in a warm place for 5 to 7 minutes.

To make a sauce, add the Madeira to the same frying pan and deglaze by bringing it to the boil and reducing by two thirds. Then add the stock and reduce again by two thirds. Add a knob of butter and check the consistency and seasoning. 

To serve, remove the breasts from the bone and place the drained legs on top. Spoon the sauce over the meat and garnish with watercress and a dollop of crab apple jelly. Serve with a bread sauce if desired.


by Cafe St Honoré in

"This is a great recipe for using the frozen berries we harvested throughout the summer. It’s important to use blackcurrants for this dish as they give the bread a deep colour and a wonderful summery taste. I like to serve this with extra-thick double cream, but ice-cream will do. Ensure you use enough sugar, otherwise it can end up being a tad tart."

  Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

20 minutes prep, 20 minutes cooking


4 to 6 slices of white bread, the best you can find, not too thickly cut, crusts removed

4 handfuls of blackcurrants

4 handfuls of redcurrants

8 large strawberries, tops removed

A handful of brambles

A handful of raspberries

Extra berries for garnish

2 to 3 tablespoons of caster sugar

1/2 a vanilla pod, split and seeds scraped out

4 dollops of extra-thick double cream


Firstly line 4 dariole moulds or tea cups with oiled cling film. I would suggest using 2 to 3 layers.  Line the moulds with the bread to create an outer layer, leaving a piece of bread for the top of each pudding. Set to one side.

Now, give the berries a good wash and place them in a pot with the sugar and vanilla. Place on a gentle heat and bring to a simmer. Turn up the heat a little and boil for a few minutes until all the berries have softened. 

Remove the pan from the heat and tip the berries into a sieve, returning the liquid to the boil to reduce by half. Place the berries in the centre of the lined moulds and seal with a piece of bread.

Once the berry juice has reduced, pour it over the puddings, ensuring the liquid stains the bread. Reserve 2 tablespoons for serving. Wrap the cling film over to seal and place a weight on top. Pop into the fridge overnight. 

To serve, turn out the puddings onto plates and garnish with a few berries and the reduced berry juice. Serve with extra-thick double cream.