Scots chef Paul Tamburrini brings the latest in his family lockdown feasts to the table.

Last year, Paul left his role at the Macdonald Holyrood Hotel in Edinburgh to embark on a culinary tour.

Chicken and noodle broth, olive oil Serves 4

Chicken stock - ingredients

2.2K Chicken wings

1 small white onion, finely diced 1 celery stock finely diced

Sprig of thyme

Method - put the wings into a large pot and cover with cold water, drain and refresh with cold water - place over a medium heat and simmer, skim and discard any impurities that rise to the surface, add the onions, celery & thyme to the stock and turn the heat to a low setting

Continue to simmer the stock carefully for around six hours - strain the stock through a fine sieve and refrigerate

Broth ingredients

300g fine noodles or you can also easily substitute with vermicelli 1 - litre Chicken stock

100ml extra virgin olive oil

Cracked black pepper

Soy sauce to taste

To serve

Heat up the chicken stock and pout over the fine noodles for 5 minutes & gently season. Remove the noodles and place evenly into the serving bowls - reheat the stock being careful not to boil and add a little soy sauce to taste - pour evenly over the noodles - crack

Lobster Roll

Serves 4

Ingredients

2 500g live Scottish Lobsters

4 Brioche buns

100g Unsalted French Butter at room temperature

2 Baby Gems, washed

2 tablespoons of creme fraiche or Japanese mayonnaise

Chopped chives optional

Sea Salt and cracked black pepper

Method

For the vinaigrette

25ml white-wine vinegar

150ml extra-virgin olive oil

Sea salt and cracked black pepper

1. Blend all the dressing ingredients with a hand - blender or whisk until emulsified

2. Pour into sterilised bottle or jar and refrigerate - take out and leave at room temperature when ready to use

Lobster

1. Bring a pot of salted water to the boil, add the live Scottish lobsters 500g and cook

gently for 5 minutes over a medium heat. Remove the lobsters and place in an ice bath.

2. When the lobsters are cool enough to handle, remove the meat - when cool cut the lobster meat into large sections / chunks

3. Slice the buns in half and spread evenly with good quality butter (I like to use French) which is at room temperature, place on the baking tray and toast them carefully until golden

4. Toss the crisp lettuce hearts in a little creme fraiche, I also really like to use Japanese mayonnaise which you can find in some supermarkets, dress the lobster chunks in a little house dressing and season with sea salt and pepper to taste

5. Divide the lettuce hearts among the toasted buns and top with the lobster meat

6. You can simply serve with game chips or French fries

Pineapple gazpacho, mint granita and new season berries

Serves 6

Gazpacho

2 medium ripe pineapples 2 litres of water

400g caster sugar

2 vanilla pods

1 lime finely grated/zest

Mint Granita

500ml water

250g caster sugar

Bunch of super fresh mint 120ml sparkling water

1.Peel the pineapple removing the hard core and cut the flesh into fairly small pieces, place in a deep bowl

2.Bring the water into the bowl with the sugar, vanilla pods and the grated lime zest

3.Pour this flavoured sugar syrup all over the pineapple pieces and leave to stand at cool room temp for 12 hours

4.After this time, drain the pineapple pieces , sieve the syrup and reserve - puree the pineapple pieces along the syrup until smooth in a blender

5.Strain through a fairly fine sieve and correct the consistency - place in the fridge and chill

6.For the Granita - bring the water and sugar to the boil and add the mint leaves, leave to infuse for 15 minutes

7.Strain through a fine sieve into a large jug or mixing bowl, stir in the sparkling water and pour into a rectangular container or bowl and freeze until very firm but not super hard

To serve gently run a fork over the top of the granita - breaking it up into ice