STARTER - Pea & Mint Soup

PEA AND MINT SOUP

INGREDIENTS

¼ onion, sliced
1 clove garlic, chopped
30g/1oz butter
¼ potato, peeled and diced
290ml/½ pint vegetable stock
140g/5oz peas
2 tbsp mint, chopped
salt and freshly ground black pepper
1 tbsp yoghurt to garnish

METHOD 

 1. Fry the onion and garlic in the butter for 3-4 minutes until soft.
2. Add the potato and stock and simmer for 10 minutes or until the potato is just tender.
3. Add the peas and mint and simmer for 1-2 minutes.
4. Blend until smooth in a food processor.
5. Taste and season if needed.
6. Pour into a bowl, add the yoghurt, and serve.

MAIN COURSE - Fresh Pasta with Wild Mushroom Sauce

FRESH PASTA WITH WILD MUSHROOM SAUCE

INGREDIENTS

110g/4oz plain flour
1 egg
pinch salt

FOR THE SAUCE

30g/1oz butter
55g/2oz wild mushrooms
1 garlic clove, chopped
55ml/2fl oz double cream
2-3 tbsp white wine
½ tbsp parsley, chopped
1 tsp soy sauce

TO SERVE

parmesan to garnish
truffles, thinly sliced
1 tbsp parsley, chopped

METHOD

1. Blend the flour and egg and salt in a food processor to make a dough.
2. Roll out on a floured surface until thin enough to go through a pasta machine.
3. Pass through the machine 5-6 times, folding each time.
4. Now make the rollers a bit thinner and pass through the pasta.
5. Repeat this until on the thinnest setting.
6. Pass the pasta through the spaghetti cutting roller.
7. Blanch the spaghetti in boiling water for 3-4 minutes until tender.
8. Drain and season.
9. To make the sauce, sauté the mushrooms and garlic in the butter for 3-4 minutes.
10. Add all the other sauce ingredients and simmer for 3-4 minutes.
11. Put the mushroom sauce in a bowl and serve the pasta on top.
12. Top with parmesan shavings, slices of truffle and parsley.

SNACK - Stilton Pizza

STILTON PIZZA

INGREDIENTS

225g/8oz plain flour
½ tsp salt
1 tbsp olive oil
150ml/5fl oz warm water
6 tbsp tomato puree
110g/4oz stilton cheese
TO SERVE

handful fresh basil leaves
salt
freshly ground black pepper

METHOD

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the flour, salt, olive oil and water together in a food processor and blend to form a dough.
3. Press or roll out on a floured surface to form a 8 inch round.
4. Spread the tomato puree on the pizza, leaving a ¼ inch border all round.
5. Crumble with the blue cheese and arrange the ham on top.
6. Place on a non-stick-baking tray and bake in the oven for 10-15 minutes.
7. Serve garnished with the basil and seasoning.

Nick Nairn - Scotlands Wondercook

 

 Nick is Scotland’s best known chef and one of the country’s most popular figures.

He started his career working in the Merchant Navy, but a passion for cooking soon led him to open his first restaurant, Braeval, in 1986 and by 1991 he was Scotland’s youngest chef ever to be awarded a Michelin star. He opened Nairns restaurant with rooms in 1997 to international acclaim and in 2000 launched Nairns Anywhere, an event catering business boasting restaurant quality food in any location.

Nick is a familiar figure to many due to his numerous television appearances, including his three successful series: Wild Harvest, Wild Harvest 2 and Island Harvest. His programme, Nick Nairn and the Dinner Ladies, won a Glenfiddich award in 1994 and he continues to co-present the ever-popular BBC2 show, Ready Steady Cook.

As an active champion of local produce, he is a well-known and passionate spokesperson on Scotland’s larder.