Scottish chef Mark Greenaway shares his favourite fine dining recipes
SERVES 4 Confit Chicken Wings • 500g duck fat • 8 chicken wings • 6 sprigs thyme (finely chopped) • sea salt 1 Preheat oven to 120ºc. Melt the fat and season the wings with salt and thyme. Place the wings into a casserole dish and cover them with the fat. Cook for 3 hours. 3 Drain the chicken wings. Cut a small incision in the end of each wing. Twist and pull out the thinner of the 2 bones. Trim off any loose bits of fat or sinew. Push the meat down to the end of the bone.
Confit Carrots • 150g butter • 4 baby carrots • 1 clove garlic (crushed) • 3 sprigs thyme • 1 orange (zest of ) Melt butter in a pan. Add ingredients and simmer gently for 11 minutes.
Carrot Ribbons • 1 carrot (peeled) Using a peeler, cut 8 strips of carrot lengthways. Cut to 3cm x 12cm. Pour boiling water over the ribbons and allow to cool. Roasted Monkfish • 1 monkfish tail (600g) • rapeseed oil (drizzle of ) • sea salt (pinch of ) • 30g butter • ½ lemon (juice of ) 1 Heat up a pan until almost smoking hot, add a drizzle of rapeseed oil. Place the monkfish in the pan, add a sprinkle of salt and turn the fish over. Add the butter and lemon juice and baste the fish. 2 Take the pan off the heat, turn the fish over and allow it to finish cooking in the residual heat.
Fennel & Dill Purée • 75g butter • 2 bulbs fennel (thinly sliced) • 3 shallots (diced) • 300ml milk • 300ml double cream • 75g dill (finely chopped) • sea salt 1 Melt butter in a pan and add the shallots and fennel. Sweat for 30 minutes on a low heat until the fennel is cooked. 2 Add the milk and cream and simmer for 15 minutes. Blend, then add dill and blend again. Pass through a fine chinois. Season with salt. Keep warm until needed.