Scottish Beef Stew
Nick Nairn says that Scottish beef is some of the best in the world: "Our hardy wee beasts spend most of their time outdoors feeding on grass, and have the minimum amount of human intervention in their rearing." He strongly advises seeking out well-marbled beef for the most tender and succulent stew.
Shortbread with Marmalade and Vanilla Ice Cream
Kenny Rochford's Scottish heritage gives him an edge when making these buttery shortbread bars. "The key is to work the dough by hand," he says. "No modern mixers here!"
Oaty Mixed Berry Crumble
Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp.
Rainwater Madeira, a fortified wine, gives Brian Hill's pub dish a caramelly sweetness.