Recipes:

Cauliflower panna cotta

227g cauliflower florets

30g unsalted butter

350ml water

240ml double cream

1 gelatine leaf (softened)

Method

Cook cauliflower florets in butter, cover with water and cook until nearly evaporated. Add cream and simmer for ten minutes. Remove and add the softened gelatine then transfer to food processor, process, strain and season to taste and pour into moulds.

Cauliflower mayonnaise

60g cauliflower puree

1 egg yolk

Half garlic clove

140ml ground nut oil

15g mustard

Salt and pepper to taste

15ml white wine vinegar

Method

Place egg yolks in a basin, add garlic, mustard, salt and pepper. Whisk gradually, add oil slowly as the mix thickens. Add vinegar, cauliflower puree and seasoned to taste.

Scallops

12 large king scallops (scallop meat only) cut in half

10ml olive oil

20g unsalted butter

Sea salt

White pepper

100g coriander

Method

Season scallops with salt and pepper on both sides. Cook in a hot pan in olive oil for about 20 seconds on both sides. Add the unsalted butter and baste for 10 seconds, remove and drain on kitchen cloth.

Turn out the panna cotta onto a plate. Spoon a few swipes of the cauliflower mayonnaise topped with scallops arranged with coriander cress, drizzle with olive oil and serve.

Banana parfait on date sponge with chocolate sorbet (serves six)

Banana parfait

4 egg yolks

150g caster sugar

250ml double cream (semi whipped)

150g banana puree

Banana liqueur to taste

Method

Bring the sugar and 50ml of water to soft boil. Whisk egg yolks and gradually pour on the sugar mixture. Whisk until cool then fold in the banana puree, cream and a few drops of liqueur to taste. Pour into moulds and freeze for 4-6 hours until set.

Chocolate sorbet

200ml water

50ml milk

75g caster sugar

20g glucose

50g chocolate 70% cocoa

15g cocoa powder

25g unsalted butter

50g raisins soaked in rum

Method

Place all ingredients except the chocolate and butter in a pan and bring to the boil. Remove. Whisk in the chocolate and butter and pass through a fine sieve. Cool and place in a sorbet machine. Add the raisins and rum, freeze.

Date Sponge

300ml water

1tsp bicarb

50g unsalted butter

175g caster sugar

2 whole eggs

175g self-raising flour

Method

Boil the dates and water until reduced by half. Add the bicarb, whisk and cool. Cream the butter and sugar, add the eggs, fold in the flour and the date mixture. Place in a baking tray and cook at 160C for 30-40 minutes.

Present the parfait at the top of the plate. Warm the date sponge slice, place next to the parfait, top with chocolate sorbet. Serve with caramelised banana and warm toffee sauce.

Paul Whitecross is chef at Angels with Bagpipes, 343 High Street, www.angelswithbagpipes.co.uk, 0131-220 1111