Nick's New Scottish Cookery (Menu 4)

My classic filo, brie & mussel starter, Loin of lamb with very cheffy sauce and fab cherry & almond tart

Menu

Hand made filo basket of West Coast mussels with pancetta and brie
Roast Loin of Perthshire lamb with spinach, tomato & basil sauce and potato Dauphinoise
My favourite Cherry and Almond tart with crème anglaise

Additional information

This is a class packed with serious cooking. My filo basket oozing with brie and West Coast mussels and topped with crisp thin slices of pancetta is a modern day classic that you'll cook time and time again.

In just one dish you'll cover classic veloute sauce, mussel preparation and cooking filo pastry. It's time to get seriously cheffy with the Roast loin of Perthshire lamb dish, too. The tomato and basil gravy is Michelin level – a subtle building of flavours that will blow you away. Next you'll be master of the mandoline, slicing rooster potatoes in preparation for my one-pan Dauphinoise (divine...). A subtle garlicy creamy version of this classic side.

The fundamentals of meat cooking, including oven roasting will take care of the star of the dish. I'll show you how to make sable paste, a frangipane mix, blind-baking in the form of my favourite Cherry and Almond tart. Last but not least the Cook School crème anglaise – silky custard to you and I – and the perfect way to finish a perfect day.