Soup:
 300-500g of lamb or roast beef
leftovers
3 large whole carrots
½ onion
3 sticks of celery
¼ yellow turnip
Garnish:
1 juicy lime
1 bunch of coriander
2 ripe (Hass) avocado
1 small white skinned onion
Method:
Peel the turnip, carrots, and onion. Cut the carrots and onion in half lengthways. Cut the turnip into pieces that are roughly the same size as the carrots.
In a large pot place the meat with the carrots, turnip, onion and celery and cover over by 15 cm with cold water and add ½ tablespoon of salt.
Bring the pot to a boil then turn down to a medium simmer, skim of any scum that rises to the surface and cook for 2 ½ hours, until the meat and vegetables are tender.
Remove from the heat cool and chill in the fridge for 24 hours. This will make the soup to develop more flavour and is worthwhile doing.
24 hours later:
Remove the celery, cut the meat, carrots and turnip into 2cm cubes and place in a pan.
Take half of the onion and all the stock and place in a liquidizer, blend until smooth and pass through a fine sieve into the pan.
To serve:
Re-heat the soup and check the seasoning.
Chop the whole white onion into a fine dice, cut the avocados in ½ remove the stone and outer skin then cut into small pieces.
Add 1-2 teaspoons of lime juice to each bowl of soup and serve with the avocado, onion and some chopped coriander on top.
 Ingredients:
900g purple sprouting broccoli
600ml double cream
2 egg yolks
6 tbsp fresh parmesan, grated
Salt
9 tbsp flaked almonds
Method:
Cook the broccoli in boiling salted water until just done. Remove with a slotted spoon and set aside.
Bring the cream to the boil with salt to taste and whisk in the egg yolks.
Add the parmesan to the cream and whisk off the heat until the parmesan has melted completely.
Sprinkle the flaked almonds over the top of the broccoli.
Gratinate the broccoli under a hot grill until the surface turns a golden brown and the almonds are lightly toasted.
Serve immediately.
 Ingredients: Serves 4
50g plain flour
50g butter
150ml warm milk
125g Aiket or a similar Camembert or Brie cheese
Selection of mixed salad leaves
50g walnut
1 Braeburn apple, sliced
Bread crumbs
1 beaten egg
Description of Aiket Cheese:
West Clerkland Farm near Stewarton is a small family-run farm in the heart of Ayrshire, producing cows’, sheeps’ and goats’ milk, used for making a range of award-winning hard, soft and fresh cheeses. Ann Dorward and her team of two make a wide variety of cheeses from their unpasteurized milk. Aiket is a soft Brie type cheese with a bloomy rind.
Method:
Over a low heat, melt the butter in a pan, then add the flour and stir to form a roux.
Slowly add the milk, while stirring continuously with a wooden spoon. Continue to add the milk until the mixture becomes smooth. Next add the Aiket or similar cheese in small amounts and stir in until melted.
Using a small tray, approximately 25cm square, place a piece of silicon paper in the bottom. Spoon in the cheese mixture and cool in the fridge for 2 hours. Shape the cheese mixture into small balls, dust in flour, then coat in beaten egg and bread crumbs.
To serve:
Fry in vegetable oil at 180◦C until golden brown. Add the sliced apple and walnuts to the mixed salad leaves. Serve with the warm cheese fondants.
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