recipes

• INGREDIENTS •

400g macaroni 70g butter 50g plain fl our 900ml milk 100g of Mull of Kintyre Cheddar – grated 2 tablespoons of Parmesan cheese – grated 1 tablespoon of Isle of Arran mustard, or English Mustard Salt and pepper to taste An oven proof dish

• METHOD •

• Preheat your oven to 180°C • Cook the macaroni as per the packaging instructions. • Meanwhile, melt the butter in a saucepan, then stir in the fl our and cook for two to three minutes on a medium heat, stirring continuously. • Gradually add in the milk and keep stirring to ensure a smooth consistency. • Next, stir in the Mull of Kintyre Cheddar and Parmesan and allow to melt. Keep a little back for the topping. • Add the Isle of Arran mustard and then remove from the heat. • Drain the macaroni once cooked, then add it to the sauce. • Place in an ovenproof dish and add some of the left-over grated cheese as a topping. • Cook for around 20-25 minutes. • Serve with a side salad of your choice. For additional variety, you could add 150g of Stornoway Black Pudding – cooked and crumbled, which can be added to the sauce, prior to placing in the oven. This will create a delicious Mac’n’Black.

CALMAC & CHEESE

CLASSIC COMFORT COURTESY OF CALMAC

Last year the Highlands and Islands ferry operator served up an incredible 50,408 portions of their CalMac and Cheese dish aboard our their vessels and now they have shared the recipe - their take on a classic dish which is an all-time onboard favourite. Like the rest of us CalMac crew and staff have found that staying at home seems to increase our appetites and simultaneously reduce the contents of the fridge.

A CalMac spokesperson said: ‘We are proud to have used and introduced our previous passengers to some of the best produce of the west – and during these unprecedented times we will be publishing updates from our island producer and maker colleagues via our newsletter, website and social media channels. ‘This recipe is one of our most popular menu items. Last year we served up an incredible 50,408 portions of this aboard our vessels. ‘Here’s how you can recreate it at home, using one of chief cook’s easy-to-follow recipes.’

EMPIRE BISCUITS A HOME RECIPE FROM CHRISTINE MACKENNA

• INGREDIENTS •

450g butter 200g caster sugar 500g plain fl our Jam Cherries (or jellies)

• METHOD •

Preheat over to 180° Cream together butter and sugar Gradually stir in fl our until blended smoothly On a lightly fl oured surface roll out the dough to around 5mm thickness Cut out circles using pastry/cookie cutter Bake for around 10 minutes on a wire rack Allow to cool then sandwich jam between two biscuits Mix icing sugar with a little milk (which makes it more spreadable) and spread on top of biscuit sandwich Top with half a cherry (or jellies).