RHUBARB COCKTAIL

When life gives you rhubarb - make a cocktail!

INGREDIENTS

25ml (1 part) Kirsty's Gin (or any other good Scottish gin)

50ml (2 parts) rhubarb syrup

25ml (1 part) sea buckthorn juice

3 pieces (5/6cm long) rhubarb poached in equal parts sugar and water

Soda water

Sprig of sage

STEP ONE

Gather the ingredients.

STEP TWO

Muddle the rhubarb in a cocktail shaker.

STEP THREE

Add the gin.

STEP FOUR

Add the rhubarb syrup.

STEP FIVE

Add the sea buckthorn juice.

STEP SIX

Add lots of ice.

STEP SEVEN

Shake for 10-15 seconds.

STEP EIGHT

Double strain into a tall, ice-filled glass.

STEP NINE

Top up with soda water.

STEP TEN

Add sage and serve.

NEIL'S RECIPES: WARM SALAD OF WILD WOOD PIGEON, BLOOD ORANGE, BACON AND TOASTED HAZELNUTS

“It’s still not that common to see pigeon in the shops. I’ve been cooking it for years and find it to be the most amazing source of protein. I love its slightly gamey flavour, and it is relatively cheap. Pigeon is hugely versatile and goes so well with roots, in particular beetroot and celeriac. Spices like cumin and star anise also work well. In this recipe, I’m keeping it nice and simple with good bacon and some toasted nuts.”

Serves 2
Cooking time: 7 minutes; prep time: 10 minutes

INGREDIENTS

2 to 4 breasts of wild wood pigeon, skin on
2 blood oranges, cut into segments
A small handful of peeled hazelnuts
2 large handfuls of mixed salad leaves. A mix of organic mustard leaves, watercress and rocket is good.
3 to 4 rashers of bacon, cut into lardons
4  tablespoons cold-pressed rapeseed oil
1 tablespoon of your favourite vinegar, like a cider or a Beremeal
1 teaspoon runny honey
1 teaspoon grain mustard
A few chives, cut into small batons
Good salt and pepper

METHOD

Toast the hazelnuts in a good frying pan on a high heat for a minute or two, moving them all the time as they brown. Remove and set aside.

In the same pan, add a tablespoon of oil and bring to a moderate heat. Fry the bacon until crispy, but not overly so. Remove from the pan and keep warm.

In the same pan, heat another tablespoon of oil and add the pigeon breasts, skin-side down. Season and cook for 1 to 2 minutes on each side. Be careful not to overcook or it will be well done. The meat needs to be rare and pink inside. Remove from the pan and allow to rest with the bacon.

In the same pan, off the heat, add the remaining oil and stir vigorously to combine the remaining delicious bits of goodness. Then add the vinegar, honey and mustard. Stir well, season and taste, then add the chives.

To serve, arrange the salad leaves onto plates. Slice the pigeon into thin slices and arrange over the salad. Then scatter over the bacon, toasted hazelnuts and segments of blood orange. Spoon over the dressing and eat at once. This dish is great served on a big platter in the centre of the table with sautéed potatoes.

NEIL'S RECIPES: CHEESE STRAWS

“These are a classic; very easy to make and a great way to use up bits and bobs of cheese tucked away at the back of the fridge. Sometimes I roll the mix out on a floured surface, brush with egg wash and sprinkle with poppy and sesame seeds, but the classic straw is great, and the perfect garnish for a bowl of soup.”

Serves 6 to 8

Prep time: 20 minutes; cooking time 15 to 20 minutes

INGREDIENTS

200g good, strong cheddar or any hard cheese like Mull or Corra Linn, finely grated

190g plain flour, sifted

150g unsalted butter, diced and soft

1 egg

A pinch of good salt

A pinch of paprika pepper

Extra flour for rolling

METHOD

Pre-heat the oven to 190°C.

Combine the flour and butter in a bowl with the seasoning, then mix in the cheese, before adding the egg to form a dough.

Roll the dough out on a floured surface into a rectangle about 1cm thick. Cut into 1cm-wide strips with a sharp knife and lay the straws on a non-stick baking sheet.

Bake for 15 to 20 minutes, or until golden brown. They may take a wee bit longer depending on your oven.

Remove from the oven and place on a wire rack to cool. Serve with some dips like a horseradish crème fraîche or a salsa.

PICKLING LIQUID IN FOUR EASY STEPS

This really simple method for preserving veg is a must at this time of year when there’s often just too much good stuff to eat. It’s the perfect way to store beetroots (cook, peel and quarter them first), shavings of carrots and courgettes, blanched onion slices, cauliflower florets, sliced radishes, green beans - the list goes on! You’ll also have a lovely display of colourful veg in your kitchen to admire, and of course - to eat!

STEP ONE

Gather your ingredients: 150ml water, 150ml vinegar, 150g sugar, a teaspoon of salt plus herbs and spices like peppercorns, star anise, thyme, bay leaves, mustard seeds. Experiment!

STEP TWO

Add all the ingredients to a pan and bring to the boil.

STEP THREE

Boil until all the sugar has dissolved.

STEP FOUR

Pour into a clean jar. No need to wait until it’s cooled down to add the veg. If storing out of the fridge, sterilise the jar first.

NEIL'S RECIPES: BRIOCHE WITH ASPARAGUS AND WILD MUSHROOMS

“This dish is simply divine. I love a charred slice of rich brioche, as it lends the bread another flavour. Served here with a sauté of the last of this season’s asparagus and some wild mushrooms. If you can’t get hold of wild mushrooms, button mushrooms would do the trick.”

Serves 2
Prep time 10 minutes; cooking time: 10 minutes

INGREDIENTS

2 slices of pre-made brioche (see recipe below)

4 spears British asparagus

A small handful of brushed wild mushrooms

A knob of butter

1 tablespoon cold-pressed rapeseed oil

1 tablespoon chopped parsley and chives

Good salt and pepper

METHOD

Begin by blanching the asparagus spears in boiling, salted water for 2 minutes. Refresh under cold running water. Cut into thirds.

Melt the butter in a thick-bottomed frying pan and add the oil. Once at a moderate temperature, fry the mushrooms for a minute or two to add a little colour.

Then add the add the asparagus spears and mix. Season and add the parsley and chives. Check the seasoning and add more if necessary.

Toast or char on the brioche slices on a griddle and rub with a little butter.

Top the toasted brioche slices with asparagus and mushrooms and serve at once.

BRIOCHE LOAF RECIPE

Makes one loaf
Prep time: 2 hours; cooking time: 1 hour

INGREDIENTS

100g milk
2 eggs
1 egg yolk
7g salt
10g sugar
10g fresh yeast
330g strong bread flour, I only use organic
Zest from half a lemon
100g unsalted butter, softened
75g unsalted butter, melted

METHOD

Warm the milk with the sugar, yeast and lemon in a pot.

Place the flour, salt, eggs and egg yolks in a food mixer with a dough hook, then add the milk mixture and mix until a good dough is produced. You can also do this by hand.

Place the dough clean, oiled bowl to prove in a warm place for 2 hours until it doubles in size. Then return the dough to the mixer and add the softened butter and beat until all the butter is incorporated.

Press the dough into a buttered and floured terrine mould or bread tin and prove again until the dough reaches the top.

Bake at 185°C for 45 minutes then reduce the temperature for a further 25 minutes to 150°C. Remove from the oven and carefully remove from the tin. Brush all over with the melted butter as it cools.

NEIL'S RECIPES: GRATED POTATO CAKE, FRIED ORGANIC EGG, ARRAN MUSTARD DRESSING

“In essence, this is a rosti potato. I don’t cook the potatoes first and haven’t added onion or bacon, but you can if you like. I use a great variety called Rooster as it has good flavour and keeps the potato cake crispy. I serve it with an Arran mustard dressing and a big salad but it’s equally good with some wilted spinach or greens from the garden.”

Serves 1
Prep time: 10 minutes; cooking time: 20 minutes

INGREDIENTS
1 medium sized potato, peeled. I like a Rooster.
30g butter, melted
A few sprigs of thyme
1 organic egg
1 teaspoon Arran mustard
1 teaspoon cider vinegar
1 teaspoon honey
2-3 tablespoons cold-pressed rapeseed oil
A few salad leaves 
Good salt and pepper

METHOD
Grate the potato onto a clean cloth and squeeze out the excess water over the sink. Place the potato in a bowl, add half the melted butter and season with salt, pepper and a few thyme leaves. Mix well.

Heat a blini pan on the hob, add a splash of oil, then add the grated potato mix, pressing down with the back of a spoon. Add a little more oil if needed to prevent it sticking. But don’t worry if it does stick, as the longer it cooks, the easier it will be to loosen. After 5 minutes, turn the potato cake over and press down with the back of a spoon again and cook for a further 5 minutes until golden. Season again and set aside.

Fry the egg in a little oil and the remaining butter. Season and cook until the yolk is just set.

To make the dressing, simply mix the mustard with the honey and vinegar and as you whisk trickle some oil in, a little at a time. It may need more oil if you like a runnier dressing. Season and use to dress the salad.

To serve, place the potato cake on a plate, top with the egg and garnish with the salad.

NEIL'S RECIPES: ASPARAGUS WITH HOLLANDAISE

“Is there anything finer or more elegant than steamed asparagus spears with warm butter and salt? I think not. But this recipe adds a little more flavour to this classic dish in the form of hollandaise sauce. It can be a bit tricky to master, but well worth the effort. If you can whisk cream, you can make hollandaise! It’s a temporary emulsion - unlike a mayonnaise that’s a permanent emulsion - so it mustn’t get too hot or too cold. Don’t buy the jars or packets, have a go at this.”

Serves 2

Prep time: 45 minutes

Cooking time: 30 minutes

INGREDIENTS

4 to 6 spears per person

100ml white wine

100ml cider vinegar

4 peppercorns

1 bay leaf

1 sprig thyme

1 shallot, peeled and finely sliced

3 egg yolks

150g to 200g unsalted and clarified warm butter

Juice of half a lemon

Good salt and pepper

Watercress and radish to serve with

METHOD

To prepare the asparagus, trim the bottom of each spear then blanch in salted, boiling water for 2 to 3 minutes. Refresh in cold water if you wish to chargrill or barbecue.

Add the wine, vinegar, bay, shallot, peppercorns and thyme to a small pot and bring to the boil on a moderate heat. Reduce the liquid until two tablespoons remain. Strain.

Place the egg yolks in a clean metal bowl and add a tablespoon of the reduced liquid and whisk.

Bring a pan of water to the boil and place the metal bowl over the pot, ensuring the water doesn’t come into contact with the bowl. Whisk quickly as the egg yolks gently cook. Use an electric whisk if you prefer. Increase the speed until the egg yolk mix is light, frothy and thick. This will take around 5 minutes.

Remove from the heat and continue to gently whisk as you trickle in the warm, clarified butter in a steady stream. The volume will increase and it will start to resemble hollandaise sauce. Season with lemon juice and salt, and maybe pepper. This sauce will split easily, so don’t get it too hot or cold.

To serve, season the asparagus and divide between two warmed plates. Top with the hollandaise and garnish with a few watercress leaves and slices of radish.

NEIL'S RECIPES: JANSSON'S TEMPTATION

“A Swedish dish, consisting of potatoes, onions, pickled sprats and cream. Some add breadcrumbs and I’ve added some parsley and boiled my cream with garlic. If you can’t find smoked sprats then anchovies give a very good flavour, just watch the salting of the dish. I’ve used Mr Little’s Yetholm Gypsy potato as the flavour is so good. I buy from Carroll’s Heritage Potatoes. If you haven’t tried their spuds, do. They grow some wonderful old heritage varieties.”

Serves 2

Prep time: 10 minutes

Cooking time: 40 minutes

INGREDIENTS

2 medium-sized potatoes, peeled. I like Yetholm Gypsy, but Maris Piper or Rooster are good

1 smoked sprat or 4 to 6 anchovies, roughly chopped

1 onion, sliced thinly

1 teaspoon rapeseed oil

150ml double cream

1 clove garlic, smashed

1 sprig thyme

1 tablespoon breadcrumbs

1 teaspoon parsley, roughly chopped 

Good salt and pepper

METHOD

Pre-heat the oven to 190°C.

Heat the oil in a small pot and caramelise the onion with a little salt by cooking gently with the lid on, stirring occasionally.

Add the cream, garlic, thyme and a little salt and pepper to a small pot and bring to the boil then simmer gently for 5 minutes. Strain through a sieve and set to one side.

Cut the potatoes into thin strips, then layer in an ovenproof dish with the onion and sprats (or anchovies) until the dish is filled. Add a little seasoning as you go. Then pour the creamy mix all over and bake in the pre-heated oven for 30 to 40 minutes, or until it just starts to turn golden.

Top with the breadcrumbs and bake for a further 5 minutes.

Serve hot with a chopped parsley garnish.

NEIL'S RECIPES: HAND-DIVED SCALLOP WITH A SWEET WINE AND CARROT BUTTER SAUCE

“I remember making this sauce at Kinnaird House years ago, and I’ve been making it ever since. The jus de nage is so important. It involves a lot of veg chopping but the stock can be left in a Kilner jar in the fridge for a few weeks and will be perfect to poach fish in, to use as a base for a cream sauce, or even to add to a gravy on Sunday. It’s full of flavour.”

Serves 4

Prep time: 1 hour

Cooking time: 10 minutes

INGREDIENTS

4 large hand-dived scallops, cleaned and left in their shell with the roe attached 
1 medium organic carrot, peeled and cut into very small dice
1/2 glass sweet wine, like a Sauternes
100ml jus de nage (veg stock)
25ml double cream
100g cold unsalted butter, diced
Good salt and pepper
1 teaspoon cold-pressed rapeseed oil
A few drops of lemon juice
Chervil to garnish

For the jus de nage 

2 carrots, peeled and cut into small dice
1 stick celery, cut into small dice
1/2 bulb fennel, cut into small dice
1 medium onion, peeled and cut into small dice
1 leek, cut into small dice 
3 cloves of garlic, peeled
1 pinch saffron
Peel of 1 lemon
500ml water
500ml white wine
A few peppercorns
A sprig of thyme
Good salt and pepper

METHOD

To make the jus de nage. Add all the ingredients to a pot and bring to the boil. Simmer for 30 to 40 minutes and season with salt and pepper. Strain off as much stock as you need and retain the rest for something else.

Make the carrot butter sauce by placing the finely-diced carrot in a small pot with the sweet wine, and cook until half the wine has evaporated. Next add the jus de nage and reduce by half. Then add the cream and reduce by half again. As this is bubbling away, swirl in the cold butter. Season and add a few drops of lemon juice. Continue stirring until all the butter emulsifies. Don’t over heat the sauce or it will split, so do this gently off the heat. 

Season the scallops with a kick of salt and pepper, then sear them in the oil in a hot, non-stick frying pan, flesh-side down. Cook for 3 minutes then remove from the pan and flash them under a hot grill, or in a hot oven, in their shells.

To serve, trickle the butter sauce over the scallops and garnish with chervil.

NEIL'S RECIPES: BREAST OF PHEASANT, CHESTNUT, ORANGE, BACON, SPROUTS AND THYME

“This is a delicious dish. The sprouts are quartered which stops them being overcooked and brown, or worse, undercooked and crisp. I use vac pac chestnuts as they are good, tasty and easy to use. If you have time on your hands, roast whole chestnuts on an open fire. The addition of orange and thyme gives a sense of Christmas. Just be careful not to overcook the meat as it can easily become dry and tough.”

Serves 1

Prep time: 20 minutes; cooking time: 30 minutes

INGREDIENTS

1 breast of pheasant, skin on

1 tablespoon of chestnuts, halved

1 tablespoon of bacon lardons, cut chunky

1 teaspoon of chopped orange zest and thyme 

3 or 4 sprouts 

1 tablespoon of cold-pressed rapeseed oil

A knob of butter

Good salt and pepper

METHOD

Heat the oven to 220°C / Gas Mark 7

Cut the sprouts into quarters and blanch in boiling, salted water for 2 minutes, then refresh in cold water.

Heat the oil to medium heat in a large, oven-proof frying pan and add the pheasant skin-side-down, and season with salt and pepper. Cook for 2 to 3 minutes, then turn and continue to cook for a further 3 to 4 minutes. 

Add the bacon lardons to the pan and cook until golden. This should take 4 to 5 minutes whilst the pheasant is cooking.

Place the pan in the oven and cook for 5 minutes. Remove and add the butter, chestnuts, zest of orange and thyme, and sprouts and give the pan a toss to combine everything.  

Remove the pheasant and let it rest for a few minutes in a warm place before giving it a final season. 

To serve, arrange the garnish around the pheasant on a warm plate and serve with gravy if you like, or a cream and tarragon sauce would work too.