Recipe Ingredients:

Biscuit Base:
8oz (200g or two US cups) plain flour
6oz (150g or 1œ US sticks) margarine
30z (75g or half US cup) caster (fine white) sugar
Ingredients (Filling):
2oz (25g or œ US stick) margarine
2oz (25g or between a Œ and a œ US cup) soft brown sugar
A large tin of condensed milk

Topping:
8oz (200g or one US cup) light brown chocolate

Preparation Method:

Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9″ (23cm) square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer. Continue sitting until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool.

Melt the chocolate so that you can spread it over the filling.
When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.

Recipe Ingredients:

Trimmings:
5 oz (150g) lean bacon
6 to 8 small, young onions
14oz (400g or two cups) chopped button mushrooms
Ingredients for the meat:
3lb (1œ kg or six cups) stewing steak
4 tablespoons oil
5 cloves of garlic, crushed
2 tablespoons flour
1 bottle of fruity young claret (Burgundy or Beaujolais)
Salt and freshly milled black pepper
1 teaspoon sugar
Bunch of fresh herbs

Preparation Method:

Cook the bacon in a frying pan until it is lightly brown. Add the onions and cook uncovered for roughly ten minutes. Then add the mushrooms, stir, cover and cook gently for a further ten minutes.
Preheat the oven to 300F/150C/Gas Mark 2
Cut the stewing steak into cubes roughly 1œ” (4cm) square. Heat the oil in a frying pan and brown the cubes of meat. Place in acasserole, add the garlic and sprinkle the flour over the meat. Place in the oven uncovered for 15 minutes to continue the browning process. Stir from time to time.
Add wine, light seasoning and herbs. Cover and simmer for 3 hours or until the meat is tender. Remove from the oven and stir in the trimmings. Heat for a further five minutes and serve with boiled potatoes sprinkled with chopped parsley. If you have another bottle of Burgundy or Beaujolais to drink with the meal - so much the better!

1 Ÿ cups plain flour
8-10 oz butter (nothing else will do)
6 oz sugar
salt

Preparation Method:

1. Preheat oven to 350F.
2. Sift flour onto a board.
3. Put sugar in a separate pile on the board, and work in butter.
4. Gradually knead in flour: you should end up with a firm dough.
5. Flour the board and roll to a thickness of 3mm to 5mm.
6. Cut into circles and prick with a fork.
7. Bake on a greased tray for 30 minutes.

Alternative Recipe: Petticoat Tails

Recipe Ingredients:

1 cup plain flour
3 oz butter
1 oz lard
Πcup icing sugar (powdered sugar)
2 teaspoon caraway seeds

Preparation Method:

1. Preheat oven to 350F.
2. Sift flour and sugar into a bowl.
3. Add butter and lard, and rub in completely.
4. Add caraway seeds; turn out onto a board, and knead till firm.
5. Roll out to 5mm thickness into a circle (or cut out a circle).
6. Cut into wedges the size you want and bake for 20-30 minutes until the shortbread is pale golden brown.
7. Dredge with caster sugar (superfine sugar) while still hot.

Recipe Ingredients:

4 salmon fillets
1 small, finely chopped onion
2 slices of thin bacon, diced
3 oz (90g or Ÿ stick) butter
Quarter teaspoon dried tarragon
2 tablespoons lemon juice
Large sheet of buttered kitchen foil
Double cream or crème fraîchePreparation Method:

Pre-heat the oven to 400F (200C or Gas Mark 6). Fry the finely chopped onion in butter in a pan until soft and golden (but not burnt). Add the bacon and tarragon and cook for another two minutes; then stir in the lemon juice.Place a large piece of buttered kitchen foil in an ovenproof dish, place the salmon fillets on this and cover with the onion and bacon mixture. Fold over the foil and seal to make a parcel. Bake for 15-20 minutes.

Serve with a teaspoonful of thick cream or crème fraîche and fresh vegetables.

Recipe Ingredients:

4 cod fillets
2 oz (60g or œ stick) butter
2 oz (50g or œ cup) flour
1Πpints (720ml or 3 cups)
3 hard boiled eggs, finely chopped
1 tablespoon butter
Butter for coating the baking dish
Pinch of nutmeg
Salt and pepper to taste

Preparation Method:

Butter an oven-proof dish and arrange the cod fillets.

Melt the butter in a pan, add the flour slowly and stir over a low heat. Add the milk gradually, whisking continuously until it is smooth and creamy. Continue heating over a low heat for 2/3 minutes. Then mix in the eggs, the extra tablespoon of butter, nutmeg and salt and pepper. Stir well over a low heat.

Pour the egg sauce over the cod fillets and bake for 20 minutes in a pre-heated oven at 375F/190C/Gas Mark 5.

Serve with mashed/creamed potato.

Recipe Ingredients:

Four half pound (250g) trout
4 tablespoons dry vermouth
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 sprigs of fresh herbs (dill, fennel, chives or parsley)
1 lemon

Preparation Method:

Clean the trout if required, remove the scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs.

Cut four pieces of of kitchen foil into oval shapes which are long enough to take the fish plus an extra 3″ (7cm) foil. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish. Pull the foil up to make a boat shape for the fish and pleat over the top to totally enclose the fish, making sure it is pinched together.

Place on a baking sheet and bake in a pre-heated oven at 450F (230C or Gas Mark for 8 to 10 minutes. The time will vary, depending on how plump the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness. The fish can be served in the foil with fresh vegetables.

100g/4oz toasted course or medium oatmeal (save a little for garnish)
2 tablespoons runny honey
125ml/Πpint whisky
250 ml/œ pint whipping cream
Fresh raspberries for garnish

Serves 4 people

Preparation Method:

Preheat oven to 400F/200C. Spread the oatmeal evenly over bottom of baking tray and toast in centre of the oven for about 15 minutes, shaking occasionally until oats are a rich golden brown. Add the honey and whisky to the oats (remember to keep some oats aside for the garnish). Whip cream until stiff then fold in oatmeal mixture and serve in desert glasses with the remaining toasted oats, some fresh raspberries and a finger of shortbread, home-made of course!

The history of Athole Brose is surrounded by many legends, one of which tells of the cunning exploits of the Duke of Atholl crediting him with the invention during a Highland Rebellion in 1475. Fired with the need to capture the rebel leader, Ian MacDonald, Earl of Ross and Lord of the Isles, the Duke arranged to have the well at which Ross was known to drink filled with the honey, whisky and oatmeal. Ross, enchanted by what he drank, dallied by the well too long and was captured.

Recipe Ingredients:

10 waxy potatoes, diced
4 oz (100g) shelled fresh peas (or frozen peas)
4 oz cooked beetroot (red beets) diced
Salt and freshly ground black pepper
Two teaspoons chopped onion
One teaspoon chopped fresh parsley
Four tablespoons (60ml) salad dressing or salad cream
Fresh parsley to garnish

Preparation Method:

Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain.
While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.

Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.

Recipe Ingredients:

6 oz (175g) smoked haddock
6 fluid oz (175ml or one third of a US cup) milk
œ ounce (15g or 2 tablespoons) plain (all purpose) flour
1 ounce (25g or ΠUS cup) strong, hard, grated cheese
One egg (separated into white and yolk)
Salt, pepper, freshly ground black pepper, to taste
4 slices of buttered toast

Preparation Method:

Heat the smoked haddock in quarter pint (150ml or two-thirds US cup) of the milk in a saucepan. Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork. Remove the fish with a fish slice and flake.

Mix the flower with the rest of the milk and then stir into the milk in the saucepan. Bring to the boil and cook for two minutes, stirring continuously until thick. Stir in the cheese, egg yolk and flaked fish. Season to taste with salt, pepper, freshly ground black pepper, then heat through.

Whisk the egg white until it is stiff and fold in with a metal spoon.
Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast. Place under a hot grill until it is lightly browned. Serve immediately.

Recipe Ingredients:

Arbroath smokies - 4
Single cream - 150 ml (Πpint)
Watercress - 1 bunch

Preparation Method:

Put the smokies in a frying pan and just cover with boiling water. Simmer for 5 minutes.

Remove the smokies, making sure they are well drained. Pour off the water from the pan and discard or save for fish stock.

Return the smokies to the pan, pour the cream over them and simmer gently for another 5 minutes.

Place the fish on a serving dish, pour the creamy sauce over and garnish with watercress.