NEIL'S RECIPES: COQ AU VIN

“I adore a long braise and the classic French dish of coq au vin is the best. Here I am using a Perthshire organic free-range bird, but feel free to use the best you can afford. I like to soak the chicken in the wine, herbs and garlic the night before to add extra depth of flavour. And if you wish to use more, or a better-quality wine, go for it.”

Makes 4 portions

INGREDIENTS 

4 organic free-range chicken legs

A handful of mushrooms

150g piece of bacon, cut into cubes

8 small shallots, roughly chopped

2 cloves garlic, roughly chopped

½ bottle good red wine

A few sprigs of thyme

1 bay leaf

1 litre beef or chicken stock reduced to 500ml

50ml rapeseed oil

Sea salt and freshly ground black pepper

METHOD 

Heat the oil in a thick-bottomed casserole dish with a lid and fry the chicken legs until just coloured. Remove and set aside.

In the same pot, fry the bacon and mushrooms. Remove and set aside.

In the same pot, fry the shallots and garlic until golden, then add the red wine, thyme and bay leaf.

Return the chicken to the pot and add the stock.

Bring to the boil and simmer for 20-30 minutes.

Add the mushrooms and bacon to warm through. Season and serve with buttery mash.

NEIL'S RECIPE: APPLE TART

“A very simple dish that done well is a real showstopper. The secret is to carefully cut the apples very thinly in the classic French 'tarte fine' way. Perfect with vanilla ice-cream or a rich, sharp crème fraîche.”

Makes 2 tarts
Prep time: 20 minutes; cooking time: 25 minutes

INGREDIENTS
1 Bramley apple, peeled, cored and diced

2 Cox apples, halved, core and stalk gently removed

I tablespoon caster sugar

2 discs of good butter puff pastry about an 8-inch diameter and 1cm thick

A good dusting of icing sugar

1 egg yolk for brushing

Vanilla ice-cream or a good, thick cream to serve

METHOD

Heat the oven to 200°C.

Make a rustic purée with the Bramley apple and sugar by cooking them together in a pot on a moderate heat for 15 minutes.

Carefully cut the Cox apple halves thinly with a very sharp knife.

Spread the apple purée on the pastry discs, leaving a 1cm edge. Brush the edge with the egg wash.

Then arrange the apple slices in a fan design on top of the purée and brush with a little more egg wash, then dust with lots of icing sugar.

Bake for around 15 to 20 minutes, until the top is coloured and the base is crisp.

Remove from oven and allow to relax for 10 minutes before serving with either vanilla ice-cream or a really thick double cream.

NEIL'S RECIPES: HAND-DIVED SCALLOPS, CHIVE BUTTER SAUCE

“Ensure you sear each scallop surface to ensure a nice texture, adding a knob of butter helps. The butter sauce brings the dish together, its slight sharpness balancing the sweetness of the scallops.” 

Serves 2

INGREDIENTS

Allow 3 or 4 scallops per person and leave the coral on (the orange bit).

100ml white wine

100ml cider vinegar

1 sprig of thyme

A few peppercorns

1 bay leaf

1 shallot, peeled and roughly sliced

1 tablespoon double cream

125g cold, unsalted butter, diced into small cubes

Good salt and pepper

1 lemon for squeezing

1 tablespoon finely chopped chives

12 tablespoons cold-pressed rapeseed oil

METHOD

Firstly, to make a reduction for the sauce, add the shallots, peppercorns, bay leaf, wine, vinegar and thyme to a small pot and bring to the boil. Reduce by two thirds then pass through a sieve into a clean pot and bring to the boil again and reduce by half.

To make the sauce, add the cream to the reduction and gently bring to the boil. Then slowly add the cubes of butter, a few at a time, and start to emulsify the sauce by using a swirling technique with your spoon or whisk. Don't let the mixture get too hot or too cold as it will split.

Season the sauce with salt and pepper, and a hint of lemon juice then add the chopped chives, Set to one side in a warm place.

To cook the scallops, place a frying pan on the hob taking it to a high temperature. Add a splash of cold-pressed rapeseed oil, and ensuring they are dry, add the scallops to the hot oil in the pan.

Cook the scallops on both sides for a minute or two until golden brown. Don't over-cook them or they will become like rubber balls. Remove them from the pan and season with salt, pepper and a squeeze of lemon juice. Place onto warmed plates and drizzle over the chive butter sauce. Serve at once.

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

“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.”

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.

NEIL'S RECIPES: VENISON COTTAGE PIE

“We sell so many of these in the restaurant—it’s utterly delicious, rich, and comforting. The mash has to be buttery, served with organic winter greens, blanched and finished in butter and beef fat. For an extra layer of flavour, try adding pancetta or bacon cubes.”

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: CHOCOLATE PITHIVIER

“Traditionally served at this time of year in France, the classic pithivier with frangipane gets a twist here with a rich and decadent chocolate and crème pâtissière mix. Perfectly indulgent, especially paired with a coffee custard.”

Serves 6 to 8

Prep time: 45 minutes to 1 hour; Cooking time: 30 minutes

Begin by making a crème pâtissière:

INGREDIENTS

300ml whole milk

3 large egg yolks

5 tablespoons caster sugar

1 tablespoon plain flour sifted

1/2 vanilla pod, seeds removed

METHOD

Heat the milk in a small pot with the vanilla pod, being careful not to bring it to a boil. Set to one side.

Whisk the egg yolks, sugar and flour together to a smooth paste, then pour in the warm vanilla milk and whisk to combine.

Pour this mixture into a clean pan and bring gently to the boil, stirring continually, until it thickens. Allow to simmer for a minute or two then pass through a fine sieve into a clean bowl. Allow to cool with a cover or a dusting of icing sugar to avoid a skin appearing.

For the pithivier:

INGREDIENTS

225g unsalted butter

225g caster sugar

110g cocoa powder

225g ground almonds

225g dark chocolate, grated or chopped into small pieces, I like Montezuma

25ml good rum

3 to 4 tablespoons crème pâtissière

1 roll puff pastry

1 egg, mixed in a cup for brushing

METHOD

Heat the oven to 190°C.

Cream the butter and sugar in a bowl until soft and light, then add the cocoa powder, ground almonds, rum and crème pâtissière, in that order, mixing all the time, then fold in the chocolate.

Roll the mix into balls about golf ball size.

Roll out a sheet of puff pastry and brush with the egg wash. Place the chocolate balls on top, spaced out evenly, then place a sheet of puff pastry over the top. Cover the chocolate mix with the top sheet, a bit like making ravioli. Then press the edges down and crimp, like a Cornish pasty, all the way around to seal. Score the top lightly with the tip of a small knife a swirl pattern and brush egg wash all over.

Bake in the oven for 20 to 30 minutes until golden brown. Serve with coffee custard.

NEIL'S RECIPES: FENNEL, SQUASH, BLACK PUDDING & APPLE

“I like using black pudding as the star of a dish, here with fennel and squash, it goes really well. Add some whipped crowdie or goat’s curd for extra creaminess. Great as a starter or main.”

Serves 2

Prep time: 20 minutes; cooking time: 30 minutes

INGREDIENTS

1 Bramley apple, peeled, cored and diced

I tablespoon sugar

1/2 bulb of nice, clean fennel, peeled and quartered

2 slices of good black pudding, I like Simon Howie or Stornoway, cut into bite-size pieces

1 fair-sized cox apple, quartered and diced into 1cm cubes, skin on

A few thick wedges of butternut squash, seeds and skin removed

A few stalks of curly parsley

100ml sunflower oil

A few fennel fronds

1 teaspoon pumpkin seeds, toasted

Good salt and pepper

1 tablespoon cold-pressed rapeseed oil

A few fennel seeds

METHOD

Heat the oven to 180°C.

Cook the Bramley apple, sugar and 2 tablespoons of water on a moderate hob until a rustic purée is made. This will take about 15-20 minutes.

Bring a small pan of water to the boil. Add salt, then blanch the squash and fennel for 3 to 5 minutes until just soft. Drain and pat dry.

Heat the rapeseed oil in a non-stick, oven-proof pan on a medium heat. Add the squash and fennel, season with salt, pepper and a few fennel seeds, turning a few times then place in the oven for 5 minutes.

Meanwhile pour the sunflower oil into a small pot and take to a moderate heat on the hob, then carefully add the curly parsley. Fry for a minute until it's crisp, then leave on some kitchen paper.

Remove the squash and the fennel from the oven and add the black pudding and Cox apple. Return to the oven for a further 5 minutes or so until all is hot and cooked. Place the pumpkin seeds on a non-stick oven tray and place in the oven to toast – keeping an eye on them.

To serve, spread a tablespoon of apple purée in the centre of each plate, then arrange the fennel, squash, black pudding and crispy parsley. Top with the toasted pumpkin seeds and a season with freshly-ground black pepper and good salt.

NEIL'S RECIPES: ECCLEFECHAN TART

"Simple to make and utterly heavenly to eat. Have a go and try it with different flavours of creams like orange mascarpone, warm custard or a simple vanilla ice cream."

Sweet pastry tart case:

INGREDIENTS

200g plain flour

60g icing sugar

70g unsalted butter

1 egg

METHOD

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:

INGREDIENTS

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

METHOD

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.

CHAMPAGNE COCKTAIL IN 5 EASY STEPS

Get in the mood for Christmas with this simple, seasonal cocktail. Fresh and elegant, it's a perfect way to toast the festive season.

STEP ONE

PREPARE THE GARNISH

STEP TWO

SHAKE THE SLOE SYRUP AND GIN OVER ICE IN A COCKTAIL SHAKER

STEP THREE

SINGLE STRAIN INTO A CHILLED CHAMPAGNE FLUTE

STEP FOUR

TOP WITH CHAMPAGNE

STEP FIVE

TOP GLASS WITH GARNISH AND ENJOY!

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

NEIL'S RECIPES: OYSTERS WITH WORCESTERSHIRE SAUCE AND TABASCO

“This takes me back to working in Australia many years ago—it really works and is utterly delicious. That said, nothing beats a glass of champagne and freshly-shucked oysters au naturel.”

Serves 4
Prep time 20 minutes, cooking time 10 minutes

INGREDIENTS

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

METHOD

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.