200g medium egg noodles

Cook the noodles according to the pack and drain well. Toss in the sesame and cut them up roughly with knife and allow to cool.

Hot and sour peanuts

Whisk all the ingredients apart from the peanuts. Heat a pan and add the nuts. Toss around for a minute and add the mixture. Cook to coat for a minute. Allow to cool and chop coarsely.

2 scallions, finely chopped

Place pancake on a plate.

200g plain flour

Rub the flour and butter together until the mixture resembles fine breadcrumbs.

Apple and blueberry filling

Peel, core and chop the apples into 2cm pieces. Heat the butter and sugar in a skillet or pan that can go into the oven. Add the apples and cook for 5 minutes to soften. Add the blueberries and spices. Cool.

1 egg yolk

Roll out the pastry to in a circle to fit over the apple mixture. Place on top and tuck in. Trim the edges.

Custard

Place the milk and cream in a pan and scald.

150g wholemeal flour

Mix the flours, salt and oil in a bowl and add a little water a time to combine to a soft dough. Knead and then place in a bowl for 20 minutes to rest.

Boil the potatoes until soft and drain well. Mash them. Fry the onion, ginger and chilli in the butter until golden. Mix into the potatoes with the chilli powder and coriander and cool.

Coriander chutney

Handful fresh coriander

Blend together and check seasoning.

Gingerbread

75g butter + extra for buttering

Lightly butter a cake tin and dust with flour, shaking off the excess. Set oven to 180°c.

Candied Tangerines

4 tangerines

Peel the tangerines and slice in half.

Date molasses yoghurt

Mix the vanilla into the yoghurt and then swirl in the date molasses.

Slice the cake, add some of the candied tangerines and cooking juices and serve with the yoghurt.

200g fine noodles

Cook the noodles as per pack instructions, drain and toss in the sesame oil.

Paula's "Burns Night" Supper

Haggis stuffed chicken thighs

Mix the haggis, sausage, crumbs and onion well.

Cook the shallots in 15g of the butter until soft and golden. Add the stock and boil to reduce by half. Remove chicken from foil and strain any juices into the pan. Boil until sauce is spoon coating consistency. Lower heat and whisk in remaining butter, check seasoning.

Brown butter mashed turnip

1 medium turnip, peeled and cut into 1cm dice

Boil the turnip in salted water until soft. Drain well, return to pan and dry out before mashing.

Flaky pastry

225g plain flour

Wrap the butter cling and place in freezer for 45 minutes.

Mushroom Duxelle

350g mushrooms, sliced

Heat the oil in a large pan until smoking hot. Add the mushrooms and cook for a minute. Dot the butter around and add the shallots. Cook until mushrooms and shallots are golden. Add the balsamic and season with salt and pepper and cook until the liquid has evaporated. Blend to a smooth puree. Cool

2 large potatoes

Peel the potatoes, cut into 1cm slices and cook gently in water until just cooked. Drain and pat dry on kitchen paper.

250g greens – (I used cavalo nero but spinach, chard etc would be great)

If using cavalo nero, remove the stalk in the middle and coarsely chop the leaves. If using chard, remove the stalks, chop them finely and coarsely shred the leaves. Spinach is ok as it is

1 egg yolk

To assemble –

Arrange the potatoes on the pastry in the baking tray leaving a 2cm gap around the edges. Sprinkle over half the parmesan. Arrange the greens on top with the remaining parmesan and finally the mushroom duxelle. Brush the edges with egg yolk and place the other piece of pastry on top, pressing down. Crimp the edges and place a wee hole in the top with a skewer. Brush with the remaining egg yolk and make lines from the top to the edges with a cocktail stick. Set oven to 190oc and bake the pie for about 30 minutes or until crisp and golden.

Pickled walnut ketchup

2 onions, peeled and finely chopped

Cook the onions in the oil until soft and golden. Add the pickled walnuts, garlic, vinegar, sugar, dates, salt and water and simmer for half an hour. Blend to a smooth puree. Cool and serve with the pie.

Mulled fruit

250g frozen mixed berries

Place the berries, sugar, cloves, wine, cinnamon stick and water in a pan and simmer for 5 minutes. Remove the cloves and cinnamon and blend to a smooth sauce and pass through a sieve into another pan. Peel the pears and cut in half through the root. Remove core with a melon baller or teaspoon and place in the berry liquor. Cover with a sheet of parchment and simmer gently for 10 minutes. Cut the plums in half, remove the stone and add to the pan. Simmer until pears and plums are just done. Remove pears and plums and boil the liquor to reduce by half. Return the pears and plums to the pan and allow to cool.

Jelly

Soak the gelatine in cold water for 10 minutes. Heat the liquor and add the gelatine leaves. Pour into a dish, cool and chill until set.

Coconut sponge

Beat the butter and sugar until pale and fluffy. Add the eggs one at a time. Sift the flour, cornflour and baking powder together and fold into the mixture. Add the coconut and vanilla.

Vanilla custard

Whisk the egg yolks, sugar and cornflour.Scald the milk, cream and vanilla and then pour over the egg mixture. Whisk and return to pan. Stir until the mixture coats the back of a spoon. Pour into a bowl and cover the surface with cling. Cool and then chill.

Boil the orange juice, zest and cinnamon together until only a tablespoon of liquid remains. Cool. Whisk the cream and fold in the sugar and orange mixture.

To Assemble –

Cut the sponge into 1cm dice and place in the bottom of 6 individual trifle bowls or one big one. Drizzle over some fruit liqueur. Spoon over some of the fruit. Cut the jelly into cubes and spoon over the fruit. Top with custard. Pipe the cream over the top and spray with edible gold glitter.

2 pears, cored and chopped finely

Cook the onions gently in the butter until soft and golden and add the rosemary, cook for a minute and then cool. Mix into the sausage meat with the breadcrumbs, pears, chestnuts and parsley.

Sweet and smoky cranberry sauce

1 small red onion, finely chopped

Cook the onion in the oil until soft then add the tomato puree and cook for a minute. Add the cranberries, paprika, mustard, Worcestershire sauce, sugar and vinegar and cook gently for about 20 minutes.

Braised carrots with leeks and sprouts

500g carrots, peeled and sliced thinly

Heat the butter in a large casserole pan and the onions and garlic. Cook until soft and add the carrots. Cook with a lid on over medium heat, stirring occasionally for about 10 minutes. Add the fennel seeds and cook for a minute. Pour over the stock, add the lid and leave for about 15 minutes. Add the leeks and return the lid. After 5 minutes add the sprouts and place lid on again. Cook for about 8 minutes or until sprouts are cooked through. At this stage the liquid should have been absorbed but if not crank up the heat for a couple of minutes.

Crispy parsnips with parma ham

4 medium parsnips, scrubbed, trimmed and cut in half lengthwise

Steam or boil the parsnips until just done. Pat dry on kitchen paper and cool. Mix the flour with the salt, pepper, mustard and onion granules.