WILD MUSHROOM, BARLEY AND SQUASH RAGOUT
250g barley, soaked overnight
500g mixed wild mushrooms, sliced
500g butternut squash, cut into chunks
3 cloves garlic
Juice of one lemon
2 tsb olive oil
Mixed herbs (parsley, tarragon, chives - 1 tsb of each)
Simmer the barley in around 2 inches of water for 30 mins.
Roast the squash for 20 mins.
Flash fry the mushrooms and garlic in 2 tsb olive oil.
Drain barley and stir in lemon juice and herbs.
Add squash and mushrooms, check seasoning and serve .
PAN FRIED COLEY WITH AUBERGINE RELISH
1 aubergine, cut into fingers
1 red onion, sliced
2 cloves garlic
2 tsb vegetable oil
100g vegetable stock
100g olive oil
1 tbs honey
1 tbs sugar
50ml white wine vinegar
Fry aubergine in vegetable oil until coloured.
Add onion and garlic for 5 mins, stirring occasionally.
Add stock and cook until evaporated.
Stir in remaining ingredients, check seasoning.
Pan fry fish, skin side down, slowly until skin is crispy and flesh cooked partly through.
FLOURLESS CHOCOLATE AND HAZELNUT CAKE
Melt together the chocolate and butter then add to a sugar/water mix (200g sugar and 100ml water).
Beat together the eggs and 100g sugar and then add the chocolate mix.
Add a handful of hazelnuts, on top with a pinch of salt.
Cook for 45 mins, gas mark 2, 150C.
Richard Alexander is owner and head chef of Spoon cafe bistro, 6a Nicolson Street, 0131-557 4567, www.spooncafe.co.uk.