Braised Scottish oats


200g Scottish oats

150ml real ale

1 orange, zest

5g cinnamon powder


In a pan overnight place the oats and 100ml of real ale and leave in the fridge overnight

The next day the oats will have taken on the ale and become soft

Place the oats on a low heat and add the remaining 50g of real ale, cinnamon powder and orange zest

Remove from heat once warm

Watercress purée


200g watercress

150g picked spinach

5 garlic cloves

50ml heavy cream

20g butter

100g shallot


In a large base pan melt butter until it begins to foam

Add shallots, garlic and watercress and cook for 3 minutes

Add the spinach and cook for a further two minutes

Add the cream and reduce by half and then transfer into a food processor and blend until smooth

Crispy chicken skin


2 chicken skins, from large thighs

Pinch of sea salt


Preheat the oven to

180C/gas mark 4

Using a small, sharp knife, lay the skins skin-side down and scrape off any excess fat and remaining meat

Lay the skins stretched out flat on a greaseproof-lined baking sheet

Sprinkle with a pinch of flaky

sea salt

Lay a second sheet of greaseproof paper over the skins then weigh down with another tray

Place in the oven for 10-15 minutes until golden brown

Cherry jam


400g of cherries

200g of jam sugar

1 tbsp of fresh lemon juice


Place a plate in the freezer

Halve the cherries and remove the stones

Place cherries in a heavy-based pan with the sugar and lemon juice

Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelizing

Simmer for 20-25 minutes

To test if the jam is the correct consistency, remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar.

Herb oil


200g of flat leaf parsley

200ml of olive oil


Place oil and flat leaf parsley into a food processor and pass through a fine sieve

Dish assembly

Place the beer braised oats on to the bottom of the bowl and top with cherry jam

Add the watercress purée on top of the braised oats

Place the crispy chicken skin in to the braised oats to give the dish height

Finish the dish with herb oil and edible flower