This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts. Chef Roach introduced the Surf & Turf concept to Macdonald Rusacks Hotel, St Andrews and Macdonald Holyrood Hotel, Edinburgh. The concept will be introduced to Macdonald Marine Hotel, North Berwick.

Potato Gnocchi


500g of sweet potato

90g of strong bread flour

2 egg yolks

2 tsp dill, chopped

2 tsp tarragon, finely chopped

2 tsp chives, chopped

30g of unsalted butter

1 pinch of salt

1 pinch of black pepper

Iced water, to cool the gnocchi


Bake the sweet potato until cooked through, approximately 1 hour.

While still warm but cool enough to handle, use a blunt knife to remove the skin. Use a fork to break up the sweet potato and then allow to cool slightly

Sift the flour over the sweet potato and use your hands to mix in well

Add the yolks, herbs and salt and pepper, mix together to form a dough. Add more flour if the dough is too sticky

Roll out the dough into long sausages, approximately 1cm thick. With a sharp knife cut into 2.5cm wide dumplings

Bring a pan of salted water to the boil. Drop in the gnocchi and cook for 2 minutes

Remove with a slotted spoon and place into iced water - this will stop the cooking process immediately. Drain well on kitchen paper.

Heat the butter in a frying pan and once it starts to foam, add the gnocchi and cook for 1 minute. The gnocchi should take on a nut-brown colour

Haggis Beignet


250ml of water

50g of butter

70g of plain flour

100g Haggis

4 eggs

1/2 tsp English mustard



polenta for dusting

vegetable oil, for frying


Bring the water to a simmer with the butter, then remove from the heat and add the flour

Cook slowly for about 8 minutes until the mixture leaves the sides of the pan

Remove the mixture from the heat and stir in the Haggis. Separate 3 of the eggs and add 3 egg yolks and 1 whole egg along with the mustard, salt and a generous amount of pepper

Pipe balls of the mixture onto a tray of polenta and coat the beignets. Heat the deep-frying oil to 180°C and fry the beignets in a deep-fat fryer or using a large pan for 2 minutes until crisp. Drain well on a paper towel before serving.

Carrot and Orange Velouté


500g of Carrot, peeled, and cut into cubes

100g of butter

300ml of chicken stock

100g of Parmesan, grated

1 Medium orange


In pan add butter and melt unti foaming add the carrot and cook until a nice golden colour.

Add chicken stock and simmer away untill the carrot is cooked

Once cooked add to a food processor and blitz until smooth then passing through a fine sieve

Squeeze in orange and add parmesan.

Pickled Cucumber


1x cucumber

300ml white wine vinegar

300g caster sugar

300ml water

Peel, deseed and dice cucumber to 3x3ml


Bring sugar, vinegar and water to the boil until the sugar has desolved let the liquid cool then add to liquid

Leave for 2 hours

Caper & Shallot Dressing


100g capers

10g dill

2 banana shallots

1 tspn dijon mustard

50ml white wine vinegar

100ml non scented oil


Finely dice shallots, dill and slice capers.

In a mixing bowl add you mustard and wine the slowly whisk in your oil to make a thick dressing.

Add shallots and capers and chopped dill

Roasted Foie Gras


80g Foie gras

2g maldon salt

½ medium orange


Place your foie gras in to a hot pan and cook until golden brown on one side.

Transfer to a tray and place I the oven at 150 degrees for 4 minutes gently brush with orange juice, season with maldon salt