Recipes from Scotland

The latest recipes feature some decidedly Mediterranean treats. I recognize baba ghannoush, and the yellow pepper soup and the caprese stack (tomato and mozzarella) with herb oil is Italian. However, Gin-and-Lemon Chicken is a new one on me.

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GIN-AND-LEMON CHICKEN In this dish, chicken breasts are marinated first in a mixture of gin, lemon, thyme, chilli, tomatoes, honey and olive oil. Slices of red onion are added, then these are cooked in the drained marinade until meltingly soft. The chicken breasts are roasted in a hot oven for a short time, so they remain succulent and moist. Serves six 150ml gin juice of 2 lemons 1 tbsp fresh thyme leaves half a small red chilli, deseeded and finely chopped 2 heaped tsp honey 2 tbsp passata 2 tbsp extra-virgin olive oil 3 red onions, peeled and thinly sliced 6 boneless chicken breasts, with skin on 25g butter, melted To make the marinade, place the gin, lemon juice, thyme, chilli, honey and passata in a large bowl, along with a teaspoon of salt and a few grinds of pepper. Whisk together, then slowly whisk in the olive oil. Add the onions, then the chicken. Toss gently, to ensure the chicken and onions are coated with the marinade. Cover and place somewhere cool for an hour. Preheat the oven to its highest setting (240¼C/ 475¼F/gas mark 9). It could take half an hour to reach this temperature, so do it well in advance. Remove the chicken from the marinade and pat dry with kitchen paper. Using a pastry brush, paint the chicken breasts all over with the melted butter. Season with salt and pepper, then place the chicken, skin-side up, on a lightly buttered baking tray. (Be sure they are well spaced, not touching.) Using the pastry brush again, dip into the marinade and lightly brush some of this over the top of each chicken breast. Place these on the middle shelf of the preheated oven and bake for ten to 14 minutes (depending on the thickness), until just cooked. Test after ten minutes by piercing the thickest part with a sharp knife: the juices should run clear. Remove the chicken and allow it to rest for a couple of minutes. Meanwhile, tip the marinade (with the onions) into a heavy-based saucepan. Bring this slowly to the boil, making sure the honey is dissolved, then boil rapidly, uncovered, for four to five minutes. Reduce the heat slightly and cook, still uncovered, for another ten minutes, or until the onions are meltingly soft and most of the liquid has evaporated. Using a slotted spoon, place the onions in the middle of a large round serving platter. Then, using a fish slice, place the chicken breasts on top of the onions, and serve at once with salad and bread.

Want some dessert?

SUMMER FRUIT AND BERRY SLUMP A slump does just that: the light cobbler-like scones on top slowly slump into the deep puddle of blueberries and nectarines underneath. To make it even more scrumptious, there is a layer of creamy mascarpone between the fruit and the topping, which melts seductively between the two. Yum. Serves six 500g blueberries 500g nectarines or peaches, pitted, thinly sliced 75g caster sugar 90ml orange juice 20g cornflour topping 250g tub of mascarpone 175g self-raising flour, sifted 1 tsp baking powder 50g caster sugar grated zest and juice of 1 large orange 50g butter, melted and cooled slightly Place the berries and nectarines (or peaches) in a saucepan with the sugar and orange juice. Heat slowly until the sugar dissolves, then boil for two minutes. Remove from the heat. Dissolve the cornflour in 11/2 tablespoons of cold water, then add this to the fruit. Stirring gently, so the berries do not break, return to the heat and cook for three minutes. Pour into a round, 20cm-deep, ovenproof dish and allow to cool. To make the topping, beat the mascarpone until soft and creamy. Using two dessert spoons, drop six dollops over the fruit, spacing evenly. Resist the temptation to spread all the blobs together. Sift the flour and baking powder into a bowl, then stir in the sugar and orange zest. Make a well in the centre and pour in the juice of the orange and then the melted butter. Combine gently but thoroughly. Using the same action - with two spoons - drop six spoonfuls of scone mixture on top of the mascarpone blobs. Do not panic if the scones do not cover the surface - it will all slump anyway. Place in a preheated oven (220C/425F/gas mark 7) for about 20 minutes, until the fruit is bubbling and the mascarpone is oozing out from the golden-crusted topping. Wait for five minutes, then serve.