DING DONG MERRILY ON HIGH


200ml extra-virgin olive oil 8 cloves garlic Seasoning to taste


Langoustines – Method: When buying langoustines make sure you purchase the ones that are moving the most. Larger langoustines are much better as they have more meat in them. Our cold North Sea waters produce some of the best in the world.


Langoustines should be cooked live. If you do not want to cook them while they are still conscious, place in them in a freezer for an hour or two until they stop moving. Bring a large saucepan of water to the boil. Place the langoustines directly into the boiling water and cook on a rapid boil for 2 minutes. As soon as they are cooked, remove them and plunge them into cold water for 3-4 minutes to stop the cooking process. To serve: Remove the tail shells by squeezing gently then peeling. Place on a large serving dish or charger decorated with seaweed or greens. Aioli – Method: Grind the garlic and salt in a pestle and mortar, or blender, adding a few drops of olive oil from time to time to stop the mixture drying out.Remove the ground mixture from the mortar or blender and place in a large bowl. Blend your egg yolk into the ground mixture with a fork or small whisk until frothy. Add the olive oil bit by bit, whisking continually. Once you have added all the oil, add the lemon juice and mustard and seasoning.


If you want to change the thickness of the


mixture you can either add 1 tbsp of water to make it thinner or 1 tbsp of oil to make it thicker.


Wild Boar Pâté with mushroom sauce served in pastry cases


‘This is the sort of Festive fare wealthy Scots would have eaten at the time of Crimea and The Great Exhibition’


Pâté


250g butter 1 brown onion 450g pork liver


100g wild boar meat (minced) 2 tbsp brandy 1 clove garlic Ground nutmeg Mushroom Sauce 10 mushrooms 100g butter 200ml milk 1 tbsp flour Puff Pastry 450g plain flour 375g butter 250ml water


Rough Puff – Method: Start by making the pastry. Sift the flour into a large mixing bowl. Dice the butter into cubes (about 1cm x 1cm x 1cm) – it is important that the butter stays very cold, so if you have cut it and it has become warm then return it to the fridge for 10-20 minutes. Add the butter to the mixing bowl. Stir


thoroughly until the butter is completely covered in flour. Add the water (again this should be cold)


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