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Cut off the woody ends of the asparagus and peel the lower end of the stalks. Using a mandolin or very sharp knife, cut the asparagus on the diagonal into very fine slices.
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Sicily has a fascinating food history. The first famous food writer of the Mediterranean was a Greek-speaking Sicilian, Archestratus, in the fifth century BC.
Stir 200ml/7fl oz (scant 1 cup) of the vinegar into a bowl of water. Add the pieces of rabbit and let them soak for 30 minutes, then drain and pat dry.
In a bowl, mix together the ginger-garlic paste, sweet paprika, 2 tablespoons of the vegetable oil and salt to make a paste. Rub this paste liberally over the lamb shank and set aside in a cool place to marinate for 2 hours.
Recent food scares may have put some caterers off the idea of serving pâté or parfait made from chicken liver or other offal, but it’s perfectly possible to use these ingredients safely as long as careful cooking and hygiene practices are followed. Michael Raffael reports
To make the gnocchi, steam the potatoes for 25–30 minutes, until tender, then mash in a bowl or pass through a potato ricer into a bowl while they are still hot. Stir in the flour, egg and a pinch of salt and knead to a soft elastic dough.
Seafood loves sweetness, which I think is because much of it has a slight sweetness of its own. There are many things that can be used to enhance this sweetness, such as pumpkin, parsnip, chervil tuber, peas and, as here, carrots.
This is Relish Publications’ second Scotland-focused cookery book, celebrating the country’s finest chefs and restaurants as well as its rich larder and top food producers.
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