DRINK Teetotal tipple treats

Boil a pan of salted water and, once it is boiling rapidly, place your pieces of gnocchi in the water and cook. When they float to the surface, you know they’re cooked. Take them out of the water and place in a non-stick pan, then fry them to get a nice even, golden colour all around.

Using a speed peeler, peel the parmesan into nice big shavings.

Put a little stock in a pan and add a little butter. Bring it to the boil, add the ham and warm gently, then add the gnocchi. Place on the plate with a little of the herb stock, and put some parmesan shavings on top. Happy eating!

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com