Join Gary MacLean LIVE on Facebook on Wednesday 9th September for a special evening for Scottish Food & Drink Fortnight where he’ll take you through some fantastic dishes using some of the best Scottish ingredients.

This cook-a-long will begin at 8pm live on Gary MacLean’s Facebook account – @gmacchef

Come prepared with the below…

Roast rack of Scotch Lamb with new braised potatoes and caponata

For the lamb

  • 1 Rack of Scotch Lamb
  • ½ bunch Thyme
  • 4 cloves Garlic
  • 500g New Potatoes
  • 1 White onion
  • 500ml Lamb stock

For the Caponata

  • 1 Aubergine, cut into 1 cm dice
  • 1 Onion, chopped
  • 2 sticks Celery, peeled and cut into 1cm dice
  • 1 Courgette cut into 1cm dice
  • 2 Plum tomatoes, chopped
  • ½ Bunch Basil
  • 50g Sultanas
  • 50g Pine nuts
  • 100ml Olive oil
  • 50ml Red wine vinegar
  • 1tbsp Caster sugar
  • Salt and Pepper

 

Grilled Langoustine with fennel, pea and herb salad and aioli

Fennel salad:

  • 1 bulb Fennel
  • 100g Peas
  • 1 sm bunch Dill
  • 1 pkt Salad cress
  • 1 Lemon
  • 100ml Olive oil
  • Salt/pepper

Grilled Langoustine

  • 20 Langoustine
  • 100g Butter unsalted
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Sm bunch Chives

 

Smoked Salmon and Shetland mussel Kedgeree

  • 200g Smoked Salmon, chopped
  • 200g Shetland mussel meat, 1kg Raw in shell
  • 1 Bay leaf
  • 3 Eggs, boiled
  • Sm bunch Flat parsley
  • Sm bunch Coriander
  • Few sprigs Dill
  • 25ml Vegetable oil
  • 2 Banana shallots
  • 1 tsp Ground coriander
  • 1 tsp Ground turmeric
  • 2 tsp Curry powder
  • 2 Veg stock cubes
  • 250g Long grain rice