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TATTIES & NEEPS

Ingredients
Tatties
600g potatoes, peeled and roughly chopped
60ml milk
4 tbsp butter
A good pinch of grated nutmeg
Salt

Neeps
600g Swede, peeled and roughly chopped
4 tbsp butter
3cm ginger, peeled and chopped or ground ginger
Salt and Pepper

150g cheddar cheese, grated

Method
Tatties: Boil and drain the potatoes. Add milk, butter, nutmeg and salt and beat to a smooth mash.

Neeps: Boil and drain the Swede. Add the butter and ginger to the pan and cook with the Swede for a minute. Mash the mixture and season.

Preheat the grill to high. Mix together your "Tatties and Neeps" and pop in an oven proof dish. Cover with the grated cheese and grill.

Serve with kale, cabbage or spinach (and of course whisky and poems).

CHOCOLATE ORANGE FONDUE

Ingredients
225g dark chocolate (70% cocoa)
Zest of 1 orange
185ml double cream
15g butter
2 tbsp Cointreau
Fruits for dipping.

Method:
Break the chocolate into pieces and place in your fondue pot.Melt the chocolate over a really low heat on the hob. Once melted add the orange zest, cream and butter. Stir continuously and then add the Cointreau.Transfer the pot to the table, keeping the fondue burner really low so the chocolate does not burn. Serve with lots of fruits

LEMON & LIME PUDS

Ingredients

450ml double cream

100g caster sugar

1 lime

1 lemon

Method

Place the cream, sugar and lemon and lime zest in a pan and bring to the boil, stirring to dissolve the sugar.

Boil for around 3 minutes then remove from the heat and whisk in the lemon and lime juice.

Pour into your serving dishes. Cover with cling film and chill for 2-3 hours.

TIP: Try placing fruits at the bottom of the serving dish before adding the lemony bit, when in season raspberries are a great combination and look amazing through a glass.

Serves 4-6

SMOKED HADDOCK CHOWDER

Ingredients
50g butter
1 onion, chopped
2 garlic cloves, chopped
500ml milk
300ml double cream
600g smoked haddock, skinned
1 potato, cubed
100ml dry white wine
Saffron
Salt & Pepper

Method
Heat the butter in a large pan and gently fry the onion and garlic for about 5 minutes. Add the milk and cream and bring to the boil.
Add thickly sliced smoked haddock, season and bring back to the boil. Simmer for about 5 minutes until the fish is cooked.
Remove the haddock from the pan. Add the potato cubes, wine, 250ml boiling water, a pinch of saffron and simmer gently until the potato is cooked.
Add back the haddock, season and serve.

NIBBLY BITS

Vine Tomato Salsa
1 red onion, very finely diced
6-8 large vine tomatoes, finely diced
Huge handful of chopped fresh coriander
Juice of half a lemon
Salt and lots of black pepper
Dash of Tabasco if you like it a bit spicy

Mix the whole lot together and serve really cold.

The Best Tzatziki
450g natural yoghurt
½ cucumber
3 gloves of garlic, crushed
2 tbsp chopped mint
2 tbsp olive oil
1 tbsp white wine vinegar
Salt

Place the yoghurt in a bowl. Peel and grate the cucumber, remove any excess water. Stir the cucumber into your yoghurt. Add garlic, mint, olive oil and vinegar and season with salt.

Yummy Tortilla Chips
Top tortilla chips with salsa, spring onions and grated cheese. Heat quickly in the grill just so the cheese melts, then drizzle with sour cream.

Heavenly Hummus
400g can chickpeas, washed and drained
100g tahini paste
50ml water
2 garlic cloves, crushed
50ml olive oil
85ml freshly squeezed lemon juice
Salt and pepper
1 tsp paprika

Place the chickpeas in a food processor and mix to a rough texture. Place the tahini paste and water in a bowl and mix with a fork until smooth. Add the tahini paste and garlic to the chickpeas and blend until smooth. With the motor still running add the olive oil and the lemon juice in alternate streams, until the mixture is smooth. Season with salt and pepper and sprinkle with paprika.