CHRISTOPHER TROTTER


Twice-baked cheese soufflé


with wild garlic pesto Makes 12


For the soufflé 425ml milk 1 small onion 1 bay leaf Grated nutmeg 85g butter 85g plain flour 200g cream cheese or soft goat’s cheese 6 egg yolks and 8 egg whites For the wild garlic pesto cream 4 tbsp wild garlic pesto 55g grated Anster cheese 190ml cream


Method: Preheat the oven to 200ºC/gas 6. Put the milk, onion, bay leaf and nutmeg in a pan and bring to the boil. Remove from the heat, cover and leave to infuse for 15 minutes. Melt the butter in a pan, stir in the flour and


cook gently for five minutes. Remove from the heat and strain over the milk. Return to a low heat and cook until thick, beating well. Add the soft cheese and beat until melted into the mixture. Remove from the heat and beat in the yolks. In a separate bowl, whisk the egg whites with


a pinch of salt until stiff. Add a quarter of the whites to the warm cheese


mixture and gently mix in, then return the mixture to the egg whites and fold through with a spatula. Spoon this mixture into 12 ramekins lined with cling film. Put these in a tray of hot water then place in the centre of the oven for 15 minutes until risen and lightly browned. Leave to cool. When ready to serve, turn out the soufflés


and place in a suitable baking dish. Mix the wild garlic pesto with the cream then pour this over the soufflés and scatter over the grated Anster. Bake in a hot oven for ten minutes then serve.


Grilled North Sea mackerel with


a potato and nettle stew Serves four


2 medium onions, chopped 2 tbsp rapeseed oil 1 tsp turmeric 3 cloves garlic, crushed 900g potatoes, diced 2 tsp sultanas 1 tbsp chopped parsley Handful nettles, washed and chopped 4 mackerel


Method: Fry the onions gently in a pan with the oil until soft, then stir in the turmeric and garlic. Add the diced potatoes and stir to heat through, stir in the sultanas and add enough cold water to come halfway up the pan, then stir in the nettles. Simmer until just cooked, then sprinkle in the parsley. Grill the fish and serve on a bed of the potato


and nettle mixture. WWW.SCOTTISHFIELD.CO.UK 131


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