1、Neeps & tatties

'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis

Neeps & tatties recipe

Ingredients

  • 8 large baking potatoes, washed, peel left on and cut into 2cm x 4cm chunks
  • 6 tbsp light olive oil or sunflower
  • 1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped
  • 50g butter, plus extra for serving

Method

Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
  • Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
  • Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
  • To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

  • https://www.truecookbook.com/recipe/neeps-tatties-1818/

    2、Apple, elderflower & gin cocktails

    Cool off with this gin-based cocktail with both fruity and floral notes
    Apple, elderflower & gin cocktails recipe

    Ingredients

    • 250ml gin
    • 200ml elderflower cordial
    • 1l cloudy apple juice
    • apple slices and ice, to serve

    Method

    1. In a jam jar, mix gin with cordial. When ready to serve, divide the mixture between 8 glasses, top up with apple juice, apple slices and ice.

    3、Artichoke & pecorino bruschetta

    These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
    Artichoke & pecorino bruschetta recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
    2. Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
    3. Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

    4、Asian chicken, mandarin & cashew salad

    Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle
    Asian chicken, mandarin & cashew salad recipe

    Ingredients

    Method

    1. Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
    2. Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you’re using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
    3. Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.

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