Cranachan

For 2 people

1 tablespoon of fine oatmeal
150 g raspberries
140 g double cream
1 dessert spoon of thick honey
1 tablespoon of whisky

Under a moderate grill, gently toast the oatmeal in a small baking tin for a few minutes, until crisp (but not burnt).

Whisk the cream, honey, whisky and the toasted oatmeal. Add a third of the raspberries.

In a large goblet, place another third of the raspberries at the bottom. Layer on the cream mixture and top off with the final third of the raspberries. Dust with icing sugar.

Take a leek

Ingredients

500 g of raw leeks per person
potatoes
powdered thickening agent
vinegar

Cut the dark green leaves from the leeks, as well as the root part. If the leek has a hard (opaque white) or hollow core, remove that part. Wash thoroughly.

Chop the leeks into slices 5- 10 mm (1/3 - 2/3 inches) thick and place in a large pan with plenty of water. Bring to the boil and boil gently for 15 to 20 minutes.;
Boil the potatoes simultaneously.
Prepare a mixture of 1 - 2 teaspoons of thickening agent (e.g.: arrowroot) with 30 ml of vinegar.

After draining off excess water from the leeks, stir in the mixture, which should thicken.

Serve leeks and potatoes, with fried minced meat balls or other suitable meat.

Hotchpotch

Carrots, onions and potato mash

Ingredients

carrots
onions
potatoes
stock(cube)
vinegar

Dice the carrots and add to the boiling stock. Five minutes after this has come back to the boil, add the peeled and sliced potatoes as well as the sliced onions to the same pan. Bring back to the boil and simmer for 15 minutes, or until the potatoes are done.

Pour off excess liquid, using a colander if necessary. Mash everything together, seasoning with vinegar.

Serve with fried minced meat balls

Savoy Cabbage Special

This is one of my specialities.

Ingredients

1 savoy cabbage
potatoes
2 apples, medium hardness
1 medium-sized onion
curry powder
butter

Remove the outer green leaves from the cabbage. Slice up the core, but do not include the very centre. Unravel the slices and place in a large pan with plenty of boiling water. Boil until soft and tender, 15 - 20 minutes.

Simultaneously boil the potatoes. Once done, mash them to a smooth texture - adding some butter and/or milk should help.

Fry the sliced onion(s) in a little oil until glazed. Remove the peel and core from the apples. Cut into rings, and the rings in turn into pieces of about 3/4 inch. Fry in a little oil, adding some mild curry powder.

Drain the cabbage and place in a large ovendish. Spread the apple and onion evenly over the cabbage. In turn, cover everything with the potato mash. Put some butter in dabs over the mash and brown under the grill for 5, max 10 minutes.

Serve with braised steak or similar