Category: Recipes

INGREDIENTS

JG Ross – Traditional Round Scotch

Devenick Dairy Smoked Deesider Cheese

Cambus O May Signature Cheese

Strathdon Blue Cheese

Galloway Lodge Poachers Pickle

Seedless red grapes

Sliced red delicious apple

Silverskin pickled onions

Mixed salad leaves and salad dressing

Beetroot, tomatoes and celery sticks can be added as optional extras.

METHOD

Slice some wedges of bread, cheese and apple and place on a plate or cheese board with a handful of grapes, some pickled onions, mixed salad leaves, poachers pickle and any of the suggested optional extras.

Incredibly easy and exceptionally tasty.

INGREDIENTS

250g Digestive Biscuits

125g Butter at Room Temperature

600g Soft Cheese

60g Caster Sugar

100ml Double Cream

1 Jar of Scarlett & Mustard Passion Fruit & Lemon Curd

2 Fresh Passion Fruit to Decorate

METHOD

Step 1: Preheat the oven to 180C/ fan 160C/ gas 4.

Step 2: Blend the digestive biscuits and the butter in a food processor until the mixture looks like wet sand. Then, press the mixture into the bottom of the tin (20cm) and bake for 10-12 minutes.

Step 3: Allow the base of the cheesecake to cool whilst you prepare the filling.

Step 4: Stir in a bowl the soft cheese and the caster sugar. Continue by adding the double cream.

Step 5: Spoon a few (or as many as you like- the more the better, we think!) spoonfuls of Passion Fruit & Lemon Curd and mix until fully combined (or leave ribbons of Passion Fruit & Lemon curd trailing through the cheesecake, the choice is yours!).

Step 6: Pour the mixture in the tin and smooth with a spoon or a spatula.

Step 7: Leave to set in the fridge for 1 hour or even better, overnight.

Step 8: Decorate with the fresh passion fruit to serve.

INGREDIENTS

1 Cup Porridge Oats

1 cup Unsweetened Almond Milk (can also use, Soya Milk, Coconut Milk or Skimmed Milk)

1 Grated Apple

Handful of Dried Fruit (apricots, rasins, blueberries or cherries work well)

Option to add in flaxseeds or cha seeds.

1 tbsp yoghurt

1 tsp flaked almonds or your choice of nuts.

METHOD

Step 1: In a container that has a lid, add the oats , apple, dried fruit and milk.

Step 2: Put lid on and shake to mix together

Step 3: Put in refrigerator for at least 4-6 ours or preferably overnight.

Step 4: In the morning stir and top with your favourite yoghurt, seeds and nuts!

INGREDIENTS

100g margarine/butter

100g dark brown sugar

50g honey

100g Fife Grown porridge oats

100g “Fife Mix” muesli

METHOD

Melt margarine/butter with honey & sugar.

Mix the porridge oats and muesli and add to the sugar mixture.

Step 1: Spread into an 18cm greased baking tin/dish.

Step 2: Bake at Gas Mark 5, or 375°F/190°c for 20-25 minutes until golden.

Step 3: Remove from the oven and mark out into squares and allow to cool.

This recipe can also be made using the ‘Beggars Mantle’ luxury muesli which is packed with even more fruit.

INGREDIENTS

Spring Roll Pastry

Mixed Peppers

Courgettes

Red Onion

Cheddar Cheese

Mozzarella

Salt

Black Pepper

Fresh Rosemary

Olive Oil

METHOD

Step 1: Into baking tray dice: peppers, red onion, courgettes

Step 2: Add olive oil and mix

Step 3: Place rosemary on top of mixture and put into pre-heated oven (180 degrees)

Step 4: Leave to roast for 15 minutes and grate cheddar cheese and mozzarella

Step 5: Once cooled, mix with cheddar cheese and mozzarella and roll in spring roll pastry

Step 6: Raise a deep pan of oil or fryer to 180 degrees and delicately drop the spring rolls into the oil

Step 7: Let the spring roll fry for 1 minute and then remove

INGREDIENTS

For Cupcake

227g Caster Sugar

227g Margarine

227g Self Raising Flour

4 Eggs

11 / 2tsp Vanilla Extract

For Filling

Mrs Bridges Lemon Curd

Meringue

107g Caster Sugar

2 Egg Whites

METHOD

Step 1: Preheat oven to 108°c (305 °F). Gas Mark 4 and line a 12 hole cupcake tin with paper cases.

Step 2: Cream together the caster sugar and margarine until pale and fluffy

Step 3: Add eggs one at a time, beating after each addition.

Step 4: Add vanilla extract and beat again.

Step 5: Finally fold in the flour 1/3 at a time.

Step 6: Fill each paper case 2/3 full and bake for 12-20 mins until a skewer comes out clean.

Step 7: When cupcakes are cool, cut a hole out of middle and fill with lemon curd.

Step 8: To make the merinque, wisk the egg until soft peaks form. Continue whisking adding 11tbsp sugar at a time until the sugar is dissolved.

Step 9: Spoon the merinque evenly over the cupcake and use a fork to creat peaks.

Step 10: Place under a preheated medium grill for 1-2 mins or until the meringue turns golden brown.

INGREDIENTS

4oz Stork Margarine

4oz Casting Sugar

4oz Self-raising Flour

2 Eggs

Butter Icing

Spooky Decorations

Cupcake Cases

METHOD

1. Take the softened margarine and place it in a deep bowl along with the sugar. Whisk the ingredients until it creates a light and fluffy mixture.

2. Now add the 2 eggs and mix.

3. Pour in flour and mix thoroughly until the mixture is smooth.

4. Place the cupcake cases into a backing tray.

5. Divide the mixture evenly into the cupcake cases.

6. Put mixture into a preheated oven and allow to bake for 30 minutes at 160°C.

7. Decorate cupcakes with the butter icing and decorate to please.

INGREDIENTS

Portobello mushrooms, wiped clean with stalks removed

Blue cheese e.g. stilton or St Agur

The Bay Tree balsamic vinegar dressing

METHOD

Step 1: Preheat oven electric 180 C gas mark 4 & place 12 paper cases into muffin tin.

Step 2: Beat butter & sugar together until pale and fluffy.

Step 3: Add eggs one at a time and the vanilla essence.

Step 4: Fold in the flour and baking powder.

Step 5: Spoon into cases and bake for 10-20 mins. Check they are cooked by inserting cocktail stick and it should come out clean if they are done.

Step 6: Leave to cool on wire rack.

Step 7: For a simple icing topping, add a little water to some icing sugar and then decorate as you please. For our Diamond Jubilee Cupcakes we chose to decorate them with red, white and blue glitter or silver and gold stars – the choice is yours!

INGREDIENTS

(Makes 12 Cupcakes)

100g butter or margarine

100g caster sugar

100g self raising flour (sifted)

2 eggs

Quarter teaspoon baking powder

Half teaspoon vanilla essence

METHOD

Step 1: Preheat oven electric 180 C gas mark 4 & place 12 paper cases into muffin tin.

Step 2: Beat butter & sugar together until pale and fluffy.

Step 3: Add eggs one at a time and the vanilla essence.

Step 4: Fold in the flour and baking powder.

Step 5: Spoon into cases and bake for 10-20 mins. Check they are cooked by inserting cocktail stick and it should come out clean if they are done.

Step 6: Leave to cool on wire rack.

Step 7: For a simple icing topping, add a little water to some icing sugar and then decorate as you please. For our Diamond Jubilee Cupcakes we chose to decorate them with red, white and blue glitter or silver and gold stars – the choice is yours!

INGREDIENTS

8 free range chicken wings

1 Tsp each of sweet paprika, chilli power, Maldon salt and onion powder

2 tbsp plain flour

1/2 tsp black pepper

Pre-boiled new potatoes (cut into quarters)

Rapeseed oil for cooking (heats to high temperatureand gives good colour)

Tayberry and Sage Vinegar

METHOD

Step 1: Preheat oven to 200° or Gas mark 5

Step 2: Mix seasonings with flour in a large bowl (big enough to fit the chicken wings). Coat wings evenly with the seasoned flour.

Step 3: Heat frying pan with 100ml rapeseed oil. Place wings in pan to cook on a medium heat so they don’t burn – cover with pan lid.

Step 4: Cook each side for 5 minutes until crispy. Try to resist the temptatio to turn the wings repeatedly, once is sufficient.

Step 5: Transfer to an oven tray and roast for 15 minutes to ensure the chicken is totally cooked through.

Step 6: Clean frying pan, heat 1 tbsp oil, add the potatoes an fry until crispy.