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Desert Island Chef: Craig Millar, chef patron of 16 West End, St Monans

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Craig Millar, chef patron of 16 West End in St Monans, tells Caroline Lindsay why he’s looking forward to spring

 

Q Desert island food?

A Ginger, chilli and garlic (something that would go with coconuts!).

Q Favourite TV chef?

A Rick Stein, I’ve much admired his approach to fish.

Q Favourite cook book?

A White Heat by Marco Pierre White and Sat Bains’ Too Many Chiefs, Only One Indian.

Q Favourite ingredient?

A Langoustine, but must be creel caught from west coast.

Q Most hated ingredient?

A Tofu – what’s the point?

Q Perfect dinner guest?

A Anyone who isn’t vegan or vegetarian with no supposed allergies.

Q Favourite kitchen gadget?

A Pacojet, it makes the most fantastic ice creams and sorbets.

Q Favourite music to cook to?

A A very random shuffle on iPad.

Q Perfect menu?

A Anything seasonal and cooked well.

Q Favourite country for food?

A I don’t think we have to travel out of Scotland, fantastic produce and lots of great restaurants.

Q Favourite chef, alive or dead?

A Raymond Blanc – he’s been around for years and brought through so many great chefs.

Q Favourite culinary season and why?

A Spring – after all the braised meats and root vegetables of winter, it’s fantastic to cook with fresh, vibrant produce that spring brings us.

Q Salt or pepper?

A I use a lot of sea salt in my cooking as I much prefer it to the chemical taste of many table salts.

Q Favourite herb?

A Black mint – I got a clipping from Kellie Castle gardens and it now grows outside the kitchen door.

Q Favourite spice?

A Star anise – I’m a big fan of Asian flavours.

Q Favourite way to cook the humble potato?

A Roasted in duck fat.

Q Favourite go-to recipe if you’re in a hurry?

A Chorizo, butter beans and goats cheese.

Q Favourite naughty nibble?

A Ham and cheese toastie with pickle.

Q Favourite health food?

A Fermented grape juice!

Q Ideal picnic dish?

A Whole roasted chicken with mayonnaise.

Q Ideal BBQ food?

A Dry-aged rib-eye steak.

Q Are you critical of the food when you’re dining out?

A Only if I’m spending a lot of money.

Q Do you tip in restaurants?

A Yes, unless the service was awful.

Q Top tip for failsafe cooking?

A Cook within your limits.

Q Worst cooking sin in your opinion?

A Lack of seasoning.

Pea panna cotta

Ingredients

Serves 6

450g peas

450g whipping cream

3 gelatine sheets, soaked in cold water

Seasoning

For the garnish: 3 pea shoots, three slices toast and melted Parmesan, 5 pickled mushrooms and 5 shallots

directions
Blanch the peas for two minutes. Boil the cream and add the soaked gelatine.

Blend altogether and season. Set in moulds and garnish with pea shoots, cut-up Parmesan toast, pickled mushrooms and shallots.

www.16westend.com