Braised Scottish oats

Ingredients

  • 200g Scottish oats
  • 150ml real ale
  • 1 orange, zest
  • 5g cinnamon powder

Method

  • In a pan overnight place the oats and 100ml of real ale and leave in the fridge overnight
  • The next day the oats will have taken on the ale and become soft
  • Place the oats on a low heat and add the remaining 50g of real ale, cinnamon powder and orange zest
  • Remove from heat once warm

Watercress purée

Ingredients

  • 200g watercress
  • 150g picked spinach
  • 5 garlic cloves
  • 50ml heavy cream
  • 20g butter
  • 100g shallot

Method

  • In a large base pan melt butter until it begins to foam
  • Add shallots, garlic and watercress and cook for 3 minutes
  • Add the spinach and cook for a further two minutes
  • Add the cream and reduce by half and then transfer into a food processor and blend until smooth
  • Crispy chicken skin

Ingredients

  • 2 chicken skins, from large thighs
  • Pinch of sea salt

Method

  1. Preheat the oven to 180C/gas mark 4
  2. Using a small, sharp knife, lay the skins skin-side down and scrape off any excess fat and remaining meat
  3. Lay the skins stretched out flat on a greaseproof-lined baking sheet
  4. Sprinkle with a pinch of flaky sea salt
  5. Lay a second sheet of greaseproof paper over the skins then weigh down with another tray
  6. Place in the oven for 10-15 minutes until golden brown

Cherry jam

Ingredients

  • 400g of cherries
  • 200g of jam sugar
  • 1 tbsp of fresh lemon juice

Method

  1. Place a plate in the freezer
  2. Halve the cherries and remove the stones
  3. Place cherries in a heavy-based pan with the sugar and lemon juice
  4. Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelizing
  5. Simmer for 20-25 minutes
  6. To test if the jam is the correct consistency, remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar.

Herb oil

Ingredients

  • 200g of flat leaf parsley
  • 200ml of olive oil

Method

  • Place oil and flat leaf parsley into a food processor and pass through a fine sieve

Dish assembly

  1. Place the beer braised oats on to the bottom of the bowl and top with cherry jam
  2. Add the watercress purée on top of the braised oats
  3. Place the crispy chicken skin in to the braised oats to give the dish height
  4. Finish the dish with herb oil and edible flower