Roast Supreme of Guinea Fowl

Black Bottle’s underlying sweetness provides a delicious link between the guinea fowl and the sauce.

Guinea Fowl makes a wonderful tasty change from chicken. Here we have used a supreme and have cooked it extremely simply, it really doesn’t need a lot of additional flavours or a heavy sauce.

Tullibardine laced Mustard and Honey Glazed Chicken
 
Tullibardine single malt whisky's fruity flavour and hints of vanilla and orange are a perfect marriage with the sweetness of the honey and the spicy mustard.

This simple dish will wow your family but is equally at home at a dinner party.

The Ultimate Steak Burger

Jura is a very versatile whisky and one you should consider keeping in the store cupboard, it links this really tasty burger and the tomato sauce.

These are fantastic burgers, tastier, juicier and much healthier than the bought versions. Here we have served them with potato röstis, a chunky whisky and tomato sauce and a side salad.

Roast Salmon with Aberlour and Orange Jus
Served with Dauphinoise Potatoes and baby Asparagus, garnished with nuggets of Black Pudding

Aberlour 16 year old has a hint of spice that will lift the flavour of the salmon and a touch of orange on the palate which matches perfectly with the orange jus.
This dish was Graham’s award winning main course in the Spirit of Speyside Chef of the Year 2007 Competition.

Seared Halibut with Pea Sabayon and Pancetta

The full bodied, well-rounded Glen Moray 16 year old provides a very pleasing background note to this rich sauce and its sweetness is a vital link between the pea sabayon and the rest of the dish.

These flavours work so well together and create a very elegant dinner party dish. It is much easier to achieve than you might initially think because most of the elements can be prepared in advance.

Green Lentil, Carrot and Walnut Salad

Auchentoshan 3 Wood's spicy, nutty background brings out all the flavours in this crunchy, nutty salad.

This salad always reminds me of our holidays in the Languedoc in France. We have adapted it here with a whiskied walnut vinaigrette. It is a salad but it is quite filling and there’s no lettuce... It is crunchy, fresh tasting, extremely healthy and I think best served cold.

Basket of Roasted Fruits

We make no apologies for using Glayva again here. It is so delicious and utterly perfect for this dish. This colourful dessert of roasted fresh fruits is perfect at the end of a filling meal and you can use whatever fruits you have available.

Lush Chocolate Cakes with Cherries Aberlour

This is a velvety, soft centred chocolate dessert, influenced by the French Moelleux au Chocolat. They are desserts rather than cakes because they are best served warm. The cherries are fabulous when marinated the rich cask strength Aberlour a'bunadh, juicy, sweet and luscious.

Scotch Chocolate Crunch

Dalwhinnie 15 year old has distinct wild flower notes and a honey sweet background that match every ingredient in this delightful petit four.

This no bake biscuit is delicious and so quick and easy to make! It is a very useful recipe to have in your repertoire to delight your friends who do not, or cannot eat dairy. It freezes beautifully and is best served direct from the freezer.