Modern Recipes

Haggis is served with a selection of five different seasonal vegetables How do you like to serve your haggis? With the traditional tatties and neeps, perhaps combined with butter, chives and white pepper to form clapshot? No doubt both a tasty and traditional method but this recipe takes the idea a little bit further and while clapshot is served with the haggis, so too are an array of other Scottish seasonal vegetables to make up the five a day nutritional recommendations all on the one plate. Fancy giving this idea a try this St Andrew's Night, or maybe on Burns' Night 2015? I should point out only that I prepared this meal as a dinner for one (myself) but hungry as I was, that proved overly ambitious. You could easily serve this dish as a sharing platter for two. Scottish winter vegetables Ingredients 1 single portion haggis (circa half a pound/227g) 1/2 medium Swede turnip (rutabaga) 2 medium baking potatoes 1 large parsnip 2 medium carrots 10 to 12 Brussels sprouts Salt 2 o...

Griddled steak and fried egg on toast with spicy, cheesy chips Steak, egg and chips is a Scottish and wider British classic dish. It is enjoyed by millions on a regular basis and, provided above all that the steak is cooked properly, is delicious in its simplest form. This little experiment, however, introduced a new dimension to the recipe by adding cheese and sliced chillies to the chips. Be warned, however, that this can be hot - even when ostensibly mild chillies are used! - as the seed membranes which contain the heat are left fully intact. Scottish sirloin steak Ingredients (Serves One) 1 large baking potato, peeled and sliced/chopped in to chips 1 sirloin steak Vegetable oil for griddling/frying Salt and pepper 1 red chilli, sliced in to discs 1 green chilli, sliced in to discs 2 ounces (50g) Scottish cheddar cheese, coarsely grated 1 egg 1 thick slice of bread cut from farmhouse loaf or similar 1 garlic clove, peeled and lightly crushed Shredded basil leaves to garnish Parboi...

Mini spicy fish pies are served with carrots, parsnips and peas A traditional British fish pie is usually a combination of different types of fish in a bechemel sauce, topped with mashed potato. While I love fish pies of that type, I wanted here to create something a little bit different with the second freshly caught whiting I had been kindly given. I began therefore by having a look through my cupboards and when I came across a small can of tomatoes and the remainder of the Mexican fajitas spice which I used to prepare the steak bridie I featured on this blog last week, the beginnings of this idea were formed. Starting to prepare spicy sauce for fish pie Ingredients (Serves Two) 8 ounce can of chopped tomatoes in tomato juice Handful of mixed sliced bell peppers (capsicums) 1 teaspoon fajitas spice mix 2 medium whiting fillets, skinned 1/2 pound premade puff pastry Flour for dusting rolling surface and pin Butter for greasing ramekins plus extra for cooked carrots and parsnips Beate...