A classic with a fruity twist

by The Stockbridge Restaurant in Edinburgh NESTLED on the basement level of cobbled St Stephen’s Street, the Stockbridge Restaurant is an off-thebeaten track gem to be sought out. Priding themselves on providing a fine dining experience without the pretentious association, this familyrun restaurant has managed to maintain a traditional dining experience for clientele – white table cloths and polished silver – while putting a creative and modern flair on the classic Scottish dishes served.

Every part of an evening at the Stockbridge Restaurant is artisanal, shaped by the personalities and gusto of the owners, whose pride in their establishment permeates the very ice in your drink and food on your plate. (Makes one mini Tart Tatin) One banana Puff pastry 250g sugar 130g unsalted butter 80g brown sugar 150g golden syrup Few drops vanilla essence Few drops coffee essence 1 To prepare the butterscotch sauce, add 100g unsalted butter, 80g brown sugar, syrup, vanilla essence and coffee essence to a pan and bring it to the boil. Once at the boil, remove from the heat and set to one side. 2 Roll out your puff pastry until it is about 3mm thick and cut out rounds that are about 90cm. 3 To make the caramel, add 250g of sugar to a pan, covering it with water and heat it until it forms a light brown caramel, then add 30g butter. Let the butter dissolve in the heat and then pour the caramel into ramekins and allow it to set. 4 Slice your banana into three, lengthways. Stand slices upright in the caramel and top them with puff pastry. Pierce a hole in the top of the pastry to allow for steam to be released when cooking and cook for approximately 15 minutes at Gas mark 6 or until the puff pastry is golden brown. To Serve: Heat the butterscotch and drizzle it over the plate or add to a small jug. Take the tart tatin out of the oven and place upside down on the plate. Add a scoop of vanilla ice cream for extra flavour. In association with Taste Communications.