This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.



100g pistachios

100g unsalted butter

100g dark chocolate (70%), broken into small chunks, plus extra

2 eggs

225g granulated sugar

50g plain flour

5ml baking powder

¼ tsp salt


• Line an 18x28cm/7×11-inch tin with baking parchment, allowing the paper to come 2cm/1 inch above the tin

• Preheat the oven to 180°C/350°F/gas mark 4

• Chop the nuts roughly so they’re still quite chunky and roast them in the preheated oven for 8 minutes, timed. (This step is optional. For a quick fix you can dunk the nuts directly into the mix. An alternative is to buy the nuts already roasted but unsalted.)

• Meanwhile add the butter and chocolate in a metal/pyrex bowl placed over a pan half-filled with barely simmering water

• Allow the chocolate to melt, then beat until smooth

• Remove from the heat and stir in the remaining ingredients, including the nuts, until thoroughly mixed

• Spread the mixture evenly into the prepared tin and bake in the middle of the preheated oven for 30 minutes or until it is slightly springy in the middle

• Take the brownies out of the oven and allow them to cool for 10 minutes before cutting into about 15 squares

• Use a palette knife to transfer to a wire cooling rack and serve when cool or still just slightly warm

Caramel Sauce


1 cup of sugar

1/2 cup water

¾ cup heavy cream


• Heat the sugar and water to 185°c

• Heat the cream in a separate pan and pour into the sugar mixture, while whisking continuously

• Serve with brownies once they are cool or still just slightly warm