Super Nan’s
Glesga Kitchen

What ye need

• 500g floury potatoes, peeled
• 100g plain flour, plus extra for dusting
• 30g butter
• ½ tsp salt
• A little oil or butter for the pan

What ye do

1. 1

   Boil the potatoes in salted water until tender, then drain very well.

2. 2

   Mash until smooth. Mix in the butter and salt while the potatoes are warm.

3. 3

   Work in most of the flour to make a soft dough; add only enough to stop it sticking.

4. 4

   Divide in two. Roll each piece into a circle about 5mm thick and cut into quarters.

5. 5

   Cook in a lightly greased frying pan over medium heat for 3–4 minutes each side until golden-spotted.

What ye need

• 150g broth mix or pearl barley
• 1 onion, diced
• 2 carrots, diced
• 1 leek, sliced
• ½ small swede, diced
• 1.5 litres vegetable or lamb stock
• 150g shredded cooked lamb (optional)
• A handful of chopped parsley

What ye do

1. 1

   Rinse the broth mix thoroughly. Soak first if your packet instructs you to.

2. 2

   Put the broth mix, onion, carrots, leek, swede and stock in a large pot.

3. 3

   Bring to the boil, skim if needed, then simmer gently for about 75 minutes.

4. 4

   Add the cooked lamb, if using, and simmer for another 15 minutes.

5. 5

   Season carefully, stir through the parsley and serve piping hot.

What ye need

• 500g beef mince
• 1 onion, finely diced
• 2 carrots, diced
• 1 tbsp plain flour
• 450ml beef stock
• 1 tsp Worcestershire sauce
• 800g potatoes
• 40g butter and a splash of milk

What ye do

1. 1

   Boil the potatoes in salted water until tender.

2. 2

   Meanwhile, brown the mince in a large pan. Add the onion and carrots and cook for 6–8 minutes.

3. 3

   Stir in the flour, then gradually add the stock and Worcestershire sauce.

4. 4

   Simmer uncovered for 20–25 minutes until rich and thick. Season to taste.

5. 5

   Drain and mash the potatoes with butter and milk. Spoon the mince alongside and serve.

What ye need

• 250g red lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 1 leek, sliced
• 1 potato, diced
• 1.5 litres vegetable or ham stock
• 1 bay leaf
• Black pepper

What ye do

1. 1

   Put all the ingredients except the pepper into a large pot.

2. 2

   Bring to the boil, then reduce the heat and simmer for 30–35 minutes.

3. 3

   Remove the bay leaf. Blend fully for a smooth soup or only partly for more texture.

4. 4

   Add black pepper and check the seasoning before serving.

What ye need

• 900g granulated sugar
• 250ml whole milk
• 110g unsalted butter
• 397g tin condensed milk
• 1 tsp vanilla extract

What ye do

1. 1

   Line a 20cm square tin. Put the sugar, milk and butter in a deep, heavy pan.

2. 2

   Heat gently, stirring, until the sugar has completely dissolved.

3. 3

   Add the condensed milk and bring to a steady boil, stirring often. Use care: the mixture is extremely hot.

4. 4

   Cook until it reaches 116°C on a sugar thermometer, then remove from the heat.

5. 5

   Add vanilla and beat for 8–10 minutes until thick and grainy. Pour into the tin, score into squares and cool fully.

What ye need

• 50g rolled oats
• 300ml double cream
• 250g raspberries
• 2 tbsp honey
• 2 tbsp whisky (optional)
• Extra raspberries to finish

What ye do

1. 1

   Toast the oats in a dry pan over medium heat until nutty and golden, then cool.

2. 2

   Lightly crush half the raspberries with one tablespoon of honey.

3. 3

   Whip the cream to soft peaks, then fold in the remaining honey and whisky, if using.

4. 4

   Layer the cream, crushed berries, whole berries and toasted oats in glasses.

5. 5

   Finish with raspberries and a pinch of oats; chill until serving.