The recipes below are by award winning food writer and regular customer Sue Lawrence. More recipes can be found in Sue's new book "A Cook's Tour of Scotland" (Headline, £20).
Langoustine and Pea Risotto (serves 4)
- approx. 900 ml / 30 fl oz chicken stock
- 50g / 1¾ oz butter
- 1 small onion, peeled, chopped
- 100 ml / 3½ fl oz dry white wine
- 300g / 10½ oz risotto rice (arborio / vialone nano)
- approx 16 - 20 peeled langoustines, cooked as above (or large prawns, peeled)
- 150g / 5½ peas (blanch frozen for 1 minute then drain well ; cook fresh until just done but still bright green)
- the grated zest 1 large unwaxed lemon
- 2 tbsp parmesan cheese, grated
- 3 - 4 large basil leaves, shredded
Bring the stock to a simmer, keep hot.
Heat 25g / 1 oz butter in a large pan, cook the onion until soft.
Add the rice, stir until coated in the fat and beginning to make a slightly crackly sound, then add the wine; cooking until evaporated.
Add the hot stock ladle by ladle, stirring, only adding another ladle once it has been absorbed. After 15 minutes, add the prawns and peas. You may not need all the stock; it should take 18 - 20 minutes till the rice is al dente.
Remove the pan from the heat, stir in the lemon then the parmesan then remaining butter. Cover, leave to stand for 5 minutes then stir in the basil and taste for seasoning.
To serve, ladle into warm shallow bowls.
Frittata with Smoked Salmon
(serves 2 - 3)
- 6 large free-range eggs
- 200 ml crème fraiche
- 2 tsp horseradish sauce
- half small red onion, peeled, finely chopped
- 10g / ¼ oz chives, chopped
- 25g / 1 oz butter
- 100g / 3½ oz sliced smoked salmon (hot- or cold-smoked)
- the juice of 1 lime or lemon
Beat the eggs and crème fraiche with the horseradish and a little seasoning.
Lightly saute the onion and chives in the butter until just softened then, over a medium heat, tip in the egg. Leave for a couple off minutes then, with a spatula, push in from the sides. Cook for 7 - 8 minutes or until almost set then lay over the smoked salmon slices.
Place under a preheated hot grill for 2 - 3 minutes until just set then squeeze over the lemon juice and serve at once in wedges, with salad.
Smoked Haddock with Black Pudding and Bacon (serves 2)
- undyed smoked haddock fillets (175 - 200g/ 6 - 7 oz each),skinned
- 2 thin slices black pudding, skinned (cut very cold or it might crumble)
- 4 rashers dry-cure unsmoked back bacon
- olive oil
Roll the fish so the thin ends are tucked underneath: you want a neat little parcel. Top with the black pudding then wrap in the bacon.
Place on lightly oiled baking sheet and drizzle with oil. (I don't season, as cured fish is already salted.)
Place the baking sheet near the top of a preheated oven ( 230C / 450F / Gas8) for 15 minutes until the fish is just cooked.
Serve hot with pan juices poured over.