Stuart Muir: The perfect food and drink for the Scottish Summer

SUMMER is synonymous with al fresco dining filled and it's one of life's simple pleasures. Light, fresh, healthy dishes bursting with colour and flavour, washed down with an ice cold beer, wine or summer cocktail '“ you can't beat it.

Wednesday, 3rd August 2016, 2:04 pm
Updated Wednesday, 3rd August 2016, 3:13 pm
Pea and Ricotta. Image; contributed
Pea and Ricotta. Image; contributed

Admittedly we’re not always blessed with the finest weather for al fresco, but us Scots like to stay positive and make the most of it whilst we can. Our new outdoor seating area at Dine, which we launched this month in celebration of the warm weather will be there come rain or shine. With some parasols and heaters, of course.

Pea and mint bruschetta with lemon puree (serves four)


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The Dandys Bramble. Picture; contributed

•Crusty Loaf of Bread

•Clove of garlic

•250g Ricotta

•200g Garden Peas (Frozen)

The Dandys Bramble. Picture; contributed

•10g Mint

*1 tblsp of Truffle Oil

*1 Lemon

*Season to taste

*3 Lemons

*300g Sugar

*Mixed Leaves

*Vinaigrette to dress salad leaves


Slice bread into 3cm slices, chargrill or toast until golden brown then immediately rub with raw garlic. For the pea and ricotta mix, place the peas and ricotta into a blender until they look smashes (not pureed). Remove and place in mixing bowl. Add the zest of one lemon and truffle oil. Chiffonade (thinly cut) the mint and add to the ricotta mix, then give it a good mix with a spoon, seasoning to taste. For the lemon puree, slice lemons top to bottom in six placed add to pot with 25 g sugar and cover in water. Bring to the boil, simmer for two minutes and then strain. Repeat this process five times. Add the remaining sugar to the pot, add lemon and water and cook until completely tender, Pass through sieve and chill. Assemble and decorate with dressed salad leaves. Drizzle with olive oil to finish.

The Dandys Bramble


37.5ml Gin such as the Botanist

12.5ml Creme de mure (blackberry liqueur)

25 ml Sauvignon Blanc

25ml lemon juice

12.5ml sugar syrup.

Shall all the ingredients together and serve into a martini glass.

Award-winning chef Stuart Muir is owner of Edinburgh brasserie, champagne lounge and cocktail bar, Dine. Dine, Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2ED. 0131 218 1818