serves approx 12-15

Ingredients

Cake

1 box Chocolate cake mix (prepared per package directions) + 1 extra egg and cocoa powder for dusting the pan

Ingredients

150g butter or sun flour spread 3 x 85g bars of luxury dark chocolate, broken into chunks 3 tbspn golden syrup 60g dried cranberries 60g shelled pistachios 150g chocolate digestives, broken into small pieces 80 pink mini marshmallows (contains cornflour not gluten)

RHUBARB TRAYBAKE

Since rhubarb is one of the only local fruits still in season at the moment, I thought I would share my favourite recipe for a simple RHUBARB TRAYBAKE. Of course, if you’re lucky enough to have a freezer full of fruit from last year, feel free to substitute the rhubarb quantity (500g) with any other fruit you may have in the house.

Warm Savoury Scones, Melting Clava Brie
Recipe provided by Head Chef Oscar Sinjorgo, The Newton Hotel

Orange and Clotted Cream Panna Cotta
Recipe provided by Chef Neil Wardlaw, The Newton Hotel

Turkey Pot-Pie
Recipe provided by Head Chef Martin W Ewart, The Newton Hotel

This pie is a delicious recipe for leftover roast turkey. Serve with mash or bubble and squeak.

Amaretto Cheesecake
Recipe provided by Head Chef Martin W Ewart, The Newton Hotel

Serves 12

French Onion Soup
Recipe provided by Executive Chef Riza Bektas, Lido Restaurant

Serves: 4-6
Preparation time: 30 minutes
Cooking time: 3 hours

Orange, Sultana and Knockando Malt Whisky Cupcakes

Knockando was the first distillery I visited, I was shown around by the impressive Innes Shaw, who knows all there is to know about whisky production. Set amoungst some of the most spectacular Speyside scenery and very close to the River Spey. The recipe inspiration comes from the aromas and flavours I find from this whisky. Sultanas from the sherry casks, almonds for that nuttiness. Knockando 12 year old is a lovely malt and one of my favourites. It's a great single malt for ladies, a great balance of flavours and aromas, and smooth and easy to drink.

Baked Pears with Cinnamon served with a Creme Anglaise sauce
Recipe provided by Stuart Aitken, Head Chef, Eight Acres Hotel

Finnan Haddie Fish Cakes
Recipe provided by David Bell – Head Chef Brockie’s Lodge Hotel

Butterscotch Meringue Pie
Recipe provided by David Bell – Head Chef Brockie’s Lodge Hotel