Tian of “Mull of Galloway” Crab with potato and caper salad and Beetroot puree

Serves: 4


250g white Mull of Galloway crab meat

8 cooked baby potatoes

100ml crème fraiche

1 tbsp mini capers

1tbsp chopped chives

60g pickled beetroot

1 Cut the potatoes into one centimetre pieces Add crème fraiche, capers and chives. Mix together and season to taste.

2 Take 4 x 3” pastry rings and half fill with potato salad. Season the crab meat with salt and pepper and fill the rings to the top. Chill for 30 minutes.

3 Blitz up the beetroot with a hand blender. Add some of the beetroot juice to get a smooth consistency.

To serve

Spoon some Beetroot Puree on to a plate then place the crab rings on the plate, remove the rings and garnish with micro herbs and serve.

Pan fried fillet of sea bream with crushed jersey royals, broad beans, pancetta lardons and sauce antiboise

Serves: 4


4 large sea bream fillets skin on (scaled and pin boned)

50g pancetta

80g broad beans blanched and de – podded

12 cooked jersey royal potatoes peeled and sliced

1 spring onion chopped

olive oil

For the sauce:

3 tomatoes skinned, de-seeded and diced

1 shallot finely diced

½ clove crushed garlic

200ml olive oil

Juice of 1 lemon

6 basil leaves

10 coriander leaves

6 sprigs tarragon ( shred all herbs)

1 Firstly make the sauce antiboise. Lightly heat the olive oil. Add all the ingredients and allow to infuse for a few minutes. Season and keep warm – do not boil.

2 Heat a little olive oil and add potato and chopped spring onion. Crush with a fork and add some salt and pepper and keep warm.

3 Fry pancetta lardons and add the broad beans, again keep warm.

4 For the bream, heat some olive oil in a non-stick frying pan. Season fish on both sides with salt and pepper. Place the fish skin side down into the hot oil, cook for 3-4 minutes on the skin side and briefly turn onto the flesh side to finish off.

To serve:

Place some of the crushed potato in the middle of a plate. Scatter the pancetta and broad beans around the potato. Place the fish( skin side up) on top of the potato and spoon the sauce antiboise around the fish.


White chocolate and vanilla panna cotta

Serves: 6


200ml milk

400ml double cream

60g caster sugar

Seeds from 1 vanilla pod

3 sheets of gelatine

50g of white chocolate broken up

1 Soften the gelatine in cold water.  Slowly heat the cream, milk, vanilla and sugar, stirring continuously to stop the sugar from sticking to the bottom of the pan.  Do not let the mixture boil.

2 Once the gelatine has softened, squeeze out the excess water and add to the cream mix.  Whisk until the gelatine has dissolved.

3 Gradually add the white chocolate until it has melted.  Cool the mixture over ice until lukewarm and whisk again.

4 Poor into dariole moulds and chill in the fridge for 5-6 hours.

Pictures: PR Imaging