Beef 
Fillet of Beef Wellington

Ingredients: 
1.6-2.kg whole fillet Aberdeen Angus Beef2 tbsp butter
1/2 oz dried porcini mushrooms, rinsed
2 x shallots, peeled and finaly choped
3 1/2 cup large flat mushrooms, finely chopped
2 garlic cloves, peeled and chopped
2 tsp chopped fresh thyme
13 oz/375g ready-made puff pastry
1 egg, beaten
 
Method:
1.Heat 25g/1pz of butter in frying pan. When foaming, add the beef and brown all over. Place on a rack over a roasting tin and roast at 220 deg C/425 deg F gas mark 7 for 20 minutes. Set aside and cool.
2. Soak the dried porcini mushrooms in 30ml (2 tbsp) boiling water for 15 minutes.
3. Melt the remaining butter in a pan, add the shallots and fry for 2 minutes. Add the garlic, cook for 30 seconds. Cook for 5 minutes until dry, then add the thyme, season to taste and let cool.
4. Roll out a quarter of the pastry to a rectangle 2.5cm (1 inch) larger than the beef, and prick with a  fork.
5. Bake at 220 deg C/425 deg F/Gas Mark 7 for 10-12 minutes until crisp and golden
6. Allow to cool then trim to the size of the beef and place on a baking sheet
7. Roll out remaining pastry to rectable about 30 x 40xm. Cut a small square off each corner. Keep the trimmings
8. Place the meat on the cooked pastry rectangle. season the beef and spread the mushroom all over then brush lightly with a little egg
9. Wrap the uncooked pastry around the beef, tucking it uner the bastry base. Refridgerate until ready to cook. 
10. Make a slit in the top of the pastry and brush with beaten egg. Decorate with shapes cut from pastry trimmings
11. Bake at 220 deg C/425 deg F/Gas mark 7 for 35 minutes for medium rare beef of 40-45 minutes for medium.

Smoked Salmon
Fish cakes

Ingredients: 
250g floury potatoes cut into large chunks
2tbsp cream cheese
200g John Ross Smoked Salmon
2 tbsp roughly chopped fresh dill
1 lemon (zest only finely grated)
1 tsp horseradish sauce
1 tbsp drained capers (chopped) salt and pepper
4 heaped tbsp fresh breadcrumbs
Olive Oil 

Method:
Pre the oven to 200C/400F/Gas 6. Boil the potatoes in unsalted water for about 20 minutes until tender. There is no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate and then mash with cream cheese until smooth. Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one witht the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refridgerate until needed. To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after 5 minutes or until golden.