Daniela Cocchia, head chef of Osteria, in North Berwick, serves up a three-course meal
Smoked salmon served with a mascarpone and dill mousse. Serves 4
500g smoked salmon
40g finely chopped dill
Extra virgin olive oil
For the mousse
In a bowl, mix the mascarpone and dill together, add a little oil and the juice of half a lemon and season as required.
For the citronette
In a bowl, add 100mls of oil, a pinch of salt and the juice of half a lemon and whisk until it has emulsified.
Once the mousse and citronette are ready, place the slices of smoked salmon on a plate, leaving a space in the middle.
In the centre place a few rocket leaves and add a quenelle of the mousse on top.
Drizzle the salmon with the citronette and finish with cracked black pepper.
Courgette and saffron risotto with parmesan tuile. Serves 4
320g arborio rice
2 pinches of saffron pistils
170g grated parmesan
For the parmesan tuile
Place 20g of grated parmesan on a sheet of greaseproof paper making it into any shape you like. Put it into the microwave for 40 seconds, allow to cool and slide it off the greaseproof. Repeat this process until you have made the required amount of tuiles.
For the risotto
In a medium-sized pot add 10g butter and leave to melt slowly on a low heat.
Finely chop the shallot and courgette and add to the melted butter and allow to soften, continuing to stir.
Once they have softened, turn up the heat and add the rice, toasting it for four minutes, continuously stirring.
Add a splash of white wine and the saffron and stir. Add the stock until it has fully covered the rice.
The rice has to cook for 15 minutes on a high heat, making sure that every time the liquid starts to dry out it keeps being topped up with stock.
Once the rice has cooked allow all the remaining liquid to dry out and remove from the heat.
Season as required and add the remaining butter and parmesan and stir until it has become creamy. Place the risotto on a plate and just before serving place the parmesan tuile on top.
White chocolate pannacotta served with apricot sorbet. Serves 4
370mls double cream
150g white chocolate
2.5 leaves of gelatine
In a bowl, soak the gelatine leaves in cold water until they have softened.
In a pot add the cream, milk and sugar and bring to the boil.
Place the mixture into a bowl and add the gelatine, ensuring all the water has been squeezed out of it, and whisk. Add the white chocolate and leave to cool slightly and whisk every so often.
When the mixture is ready pour into separate moulds and refrigerate until it has set. For best results leave overnight.
Once they are ready to serve, dip each mould in hot water briefly and turn out onto a plate.Serve with a scoop of apricot sorbet.