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Prep Time: 10 minsCooking time: 1hr 40 minsServes: 6

Ingredients

1.5kg large potatoes

500g hot smoked salmon, flaked

600ml single cream

25g butter

2 tbsp wholegrain mustard

25g fresh breadcrumbs

1 tbsp olive oil

Method

1.Peel the potatoes then cut into very thin slices (I slice in  my food processor).   2.Place half the potatoes in large buttered gratin dish, seasoning with plenty of freshly milled  pepper and only a little salt.  3.Place the flaked salmon on top and then layer on top of the salmon the rest of the potatoes and season again.   4.Place the cream and  butter in a pan and heat slowly just until the butter melts  then remove from the heat and add the mustard.  Pour this immediately over the gratin dish – slowly – to ensure all the potatoes are covered.  5.Cover the dish with buttered foil and cook in a preheated  oven (200C/400F/Gas 6) for 1 hour then remove the foil, sprinkle over the breadcrumbs and drizzle with the oil. Return to the oven for a further 40 minutes or so, or until the potatoes are completely soft.  Allow to rest for at least 10 minutes before serving

Prep Time: 10 minsCooking Time: 4-5 hoursServes: 4-6

Ingredients:

For the casserole:

2 tbsp veg oil

1 kg beef shin

500 ml good Scottish ale

100 ml beef stock

40 g plain flour, seasoned

2 tbsp tomato puree

2 tbsp treacle

400 g carrots, peeled and cut into chunks

1 large white onion, diced 

3 good sprigs fresh thyme

2 bay leaves

2 star anise

Salt and freshly milled black pepper

For the garnish:

1 tbsp veg oil

200 g diced smoked bacon or pancetta

400 g shallots, peeled

350 g chestnut mushrooms, wiped clean

Method

1.Pre-heat the oven to 180 C2.Place seasoned flour in a large bowl or a plastic bag, add beef, coat with flour and shake off excess. 3.Heat oil in casserole dish over medium heat, add beef and brown on both sides for 2 min, remove and add carrots and onions to casserole and fry over for 2/3 min until browned.4.Add beer, stock, thyme, puree, treacle, bay leave, star anise, salt and pepper and bring to a boil. Add the beef, cover and put in the oven for 4½ hrs approx.5.For the garnish, heat the oil over medium heat. Add shallots and gently sauté for 6/7 min until soft and golden brown. Add the bacon and mushrooms and fry for further 5 min until bacon is browned, use immediately or cool till use.

6.To serve, place the beef on centre of a plate and pour over the sauce, sprinkle over garni Bourguignon and finish with freshly chopped parsley.