Deconstructed dining

By Brian Grigor at Number One, The Balmoral, Edinburgh NUMBER One is The Balmoral’s Michelin-starred restaurant, holding its star in 2017 for the 15th consecutive year. Brian Grigor began his professional career at The Balmoral in 1999 and was appointed head chef of Number One in November 2014, overseeing the menu creation and kitchen operations.

Brian will be giving a cookery demonstration at ScotHot on March 15 in Glasgow’s SECC. He will take to The Staff Canteen Live stage at 1pm. The event is free to attend, register for your ticket at www.scothot.co.uk. In the meantime, try his take on a comforting Scots classic. Serves 4 150g shallots 250g leeks 15g garlic 80g butter 150g double cream 330g sliced potato 250ml milk 1 Sweat shallot and garlic in butter until fully cooked with no colour, add leek and continue to cook. 2 In a separate pan bring potatoes, milk and cream to boil until potatoes are cooked. 3 Add milk and potatoes to the leeks, return to the boil and blitz. 4 Season accordingly. 500g prunes without stone 125g white wine vinegar 1 clove of garlic 8g shallots – sliced 4 cardamom pods 2 pieces orange peel ½ cinnamon stick 1 star anise 1 bay leaf 1 sprig of thyme 2 pieces lemon zest 5ml lemon juice 125g caster sugar 125ml water 10g Scottish Stem tea or 3 each Earl Grey teabags 1 Dissolve the sugar in the water and add the tea. Bring to a boil and pour over the prunes. 2 Place the shallots and garlic in a pan with the vinegar and reduce the liquid until half. Tie the rest of the ingredients in a muslin bag and add to the prunes then pour over the liquid. Mix together and leave for 24 hours. 3 Remove the muslin bag and blend the rest of the ingredients until smooth adding water if too thick. 4 The ketchup can be kept in the fridge for three months, getting better with age. 6 large scallops 8 spring onions Chicken wing sauce 4 crispy chicken wings, cooked 20g puffed rice Leek & potato puree Prune ketchup 1 Pan fry the scallops in a hot pan with rapeseed oil keeping slightly undercooked in the middle. 2 Heat the purée gently. 3 Chargrill the spring onions whole. 4 Serve in bowls with the ketchup, chicken wings and puffed rice. In association with Taste Communications.