Ingredients

• 25ml Belvoir Spiced Winter Berries Cordial
• 1 wedges fresh orange squeezed
• Top with Highland Spring Sparkling Water
• Fresh orange zest and winter berries to garnish

Method

1. Fill a tall glass with cubed ice. Add all ingredients starting with the orange wedge. Top up with Highland Spring sparkling water and stir well. Peel a thin strip of zest from your orange, twist and hold for a few seconds. Place the twist in the glass and top with fresh blackberries, redcurrants or other winter berries.

Ingredients

• 25ml Stolichnaya Vanil Premium Vodka
• 25ml pressed apple juice
• 6 fresh mint leaves
• 2 wedges fresh lime, squeezed
• Top with Highland Spring Sparkling Water
• Sprig of mint to garnish

Method

1. Clap the mint in your hands and drop into an empty tall glass, add all other ingredients except the Highland Spring sparkling water. Fill ½ the glass with crushed ice and churn well to infuse flavours. Top with fresh crushed ice and Highland Spring sparkling water. To garnish add a sprig of mint – make sure you clap it so your guests can enjoy the aroma.

Ingredients

• 35ml The Snow Grouse Scotch Whisky
• 15ml Sourz Apple Liqueur
• 1 wedge fresh Clementine, squeezed
• 50ml pomegranate juice
• Top with Highland Spring Sparkling Water
• Pomegranate seeds to garnish

Method

1. Fill a tall glass with cubed ice. Add all ingredients starting with your clementine wedge. Top up with Highland Spring sparkling water. Swizzle to ensure the ingredients are mixed, sprinkle some pomegranate seed on top to serve.

Ingredients

• 1x250g pack of vacuum packed beetroot, drained
• 12 chives
• 8-12 walnut halves
• 1tbsp walnut oil
• ½ tsp sherry vinegar
• Sea salt flakes and freshly ground pepper
• 120g smoked salmon
• 2 tsp crème fraîche
• 2 sprigs of dill

Method

1. Take one beetroot and slice it into thin rounds. Put the salmon on a plate (if it is already sliced, then remove the plastic sheets interleaving the pieces, but arrange the slices so that they are evenly overlapping). Grind over a little pepper and lay the beetroot over the top. Cover tightly with clingfilm and put a second plate on top to weigh it down. Refrigerate for up to 24 hours (at least 4 hours).
2. Cut the rest of the beetroot in half, then slice into half circles about as thick as a pound coin.
3. Slice the chives finely on the diagonal. Break the walnuts into three or four pieces each.
4. Mix the sliced beetroot halves, chives, walnuts, walnut oil and sherry vinegar. Season well with salt flakes and pepper. (Up to this point can be prepared 6 hours ahead).
5. Just before serving, peel the beetroot circles off the salmon. Arrange the salmon, crumpling it slightly into a nest, on one large or 2 individual plates. Spoon the salad in a pile on top. Drop a dollop of crème fraîche on top. Break off tiny fronds of dill and scatter over the salad.

Ingredients

• 40g blanched hazelnuts
• Zest of 1 small orange
• 70g unsalted butter, softened
• Freshly ground black pepper & sea salt to taste
• 400g Tenderstem®

Method

1. Toast the hazelnuts in a dry frying pan until they are golden brown and smell deliciously nutty. Take care not to burn them - they will only take a minute or two to cook. Tip into the centre of a clean tea towel and cover. Gently crush with a heavy rolling pin or the base of a saucepan. Don’t over crush – it’s nice to have a few bigger bits in the butter.
2. In a small bowl, using the back of a fork, work the hazelnuts and orange zest into the butter. Season to taste with freshly ground black pepper and sea salt. Scrape the butter onto a piece of cling film and roll into a log. Chill for an hour or so to firm up. The butter can be made several days in advance and stored in the fridge.
3. When you are ready to eat, steam the Tenderstem® for 3 to 4 minutes until tender but with a little bite. Drain and tip into a warm serving dish. Dot with slices of the hazelnut and orange butter and serve immediately.

Ingredients

• 250g Chantenay carrots
• 250g Brussel sprouts
• 200g Tenderstem® broccoli
• 50g butter
• 2 tbsp finely chopped sage
• 100ml vegetable stock
• Finely grated zest of ½ orange

Method

1. Prepare the carrots by trimming the tops and cutting in half if they are particularly thick. The brussel sprouts can be halved or quartered if large and the Tenderstem® stalks just need cutting into 2 or 3 smaller pieces.
2. Place the butter in a large sauté pan or wok over a medium-high heat. Once it has melted, add the Chantenay carrots, brussels and sage. Sauté for about 5 minutes before adding the stock.
3. Bring to the boil and cook gently for a few minutes. Add the Tenderstem® and toss or turn all of the vegetables around in the pan for up to 5 minutes until they are all nicely tender.
4. Stir in the zest, season with salt and pepper and serve straight away.

Ingredients

• 500g cold mashed potato
• 150g peeled sprouts, shredded
• 150g shallots, peeled and diced
• Sea salt and black pepper
• 75g butter
• Nutmeg to taste
• Olive oil for cooking
• Flour for making patties

Method

1. Melt the butter in a frying pan with half a tablespoon of olive oil. Add the shallots, and fry gently till golden brown but not crisp.
2. Toss in the sprouts and stir fry with the shallots until just softened.
3. Mix in a bowl with the mashed potato.
4. Season with salt, pepper and nutmeg. Allow to cool.
5. Divide the mixture into four patties using plain flour on your hands to help shape the mixture.
6. Fry the patties in olive oil and a little butter until golden brown on both sides. This takes 5-6 minutes.

Ingredients

• 450g fillet steak (1 long thin piece works best)
• 2 tsp oil
• 8 radishes
• 4 spring onions
• 2cm root ginger
• 2 tbsp sesame oil
• 40ml soy sauce
• ½ tbsp wasabi paste
• Bunch watercress
• Black sesame seeds, to sprinkle

Method

1. Season the steak with salt and white pepper. Heat the oil in a frying pan until very hot and sear the steak on all sides so it’s quite dark on the outside but still feels soft and rare on the inside. Wrap it in cling film and place it in the freezer for 1 hour.
2. Chop each radish into 8 wedges and slice the spring onions length ways into thin slivers.
3. Finely grate the ginger and combine with the sesame oil, soy and wasabi paste.
4. Unwrap the steak and slice as thinly as possible, you should get 16 slices out of it. Place a few pieces of radish and spring onion along with a sprig or two of watercress at one end of a slice of beef and roll it up. Repeat this until all of the beef and vegetable are used up.
5. Arrange the beef rolls on a plate and sprinkle with the sesame seeds, serve with the dipping sauce.