Vegetarian Scottish High Tea Recipe

Roast beets

Preheat oven to 200°C. Wrap each peeled golden beetroot in foil with a drizzle (1 tsp) of olive oil and a pinch of salt. Roast for 45–60 minutes until tender when pierced with a knife. Let cool, then slice into 5 mm rounds.

Prepare cream cheese

In a small bowl, stir together cream cheese, lemon juice, 1/2 tsp of the capers (chopped), salt and pepper until smooth. Adjust seasoning to taste.

Assemble amuse bouche

Place a small dollop (about 1 tsp) of the cream cheese mixture on each beet slice. Top with a few capers, a microgreen or dill sprig and a tiny drizzle of olive oil. Serve chilled or at room temperature.

Heat butter and olive oil in a wide pan over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until soft and golden. Add brown sugar and balsamic vinegar in the last 5 minutes and cook until deeply caramelized. Remove from heat and set aside. Cool before using.

Make the cheese sauce

In a small saucepan over medium heat, melt 2 tbs butter. Stir in 2 tbs flour and cook 1 minute to form a roux. Gradually whisk in Hoyne stout until smooth, then add grated aged cheddar a handful at a time, stirring until melted and glossy. Stir in Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. If sauce is thick, thin with a splash of milk or water to spreading consistency.

Toast bread and assemble

Toast the rustic bread slices until lightly crisp. Spoon a thin layer of caramelized onions onto each slice, then top with a generous spoonful of the cheese sauce. Place under a hot grill/broiler for 2–4 minutes until bubbling and slightly browned. Scatter chopped chives over the finished rarebits and serve immediately alongside Dutchess potato rounds.

Place peeled potatoes in a large pan of cold salted water. Bring to a boil and cook until very tender (15–20 minutes). Drain well and mash or rice until smooth. Warm the cream and butter together, then incorporate into the potatoes. Stir in egg yolks, nutmeg, salt and pepper until combined and firm enough to pipe. Transfer to a piping bag fitted with a large star nozzle and pipe rosettes onto a lined baking tray. Brush lightly with egg wash. Bake at 200°C for 15–20 minutes until golden and crisp on the edges. Keep warm; serve with rarebit.

Cook and peel eggs

Bring a pot of water to a gentle boil. Carefully lower 6 eggs and simmer for 6–7 minutes for slightly soft yolks or 9 minutes for fully set yolks. Transfer to ice water, peel and set aside.

Prepare lentil/sausage coating

If using a vegetarian sausage mix, season and form into a flat patty. Mix cooked lentils with the sausage mix or pulse lentils gently in a food processor to break up slightly; combine so mixture is moist but holds together. Divide into 6 portions.

Enrobe eggs: Lightly dust each peeled egg in flour, wrap with a portion of the lentil mixture, pressing evenly to cover. Dip in plant-based milk, then coat in breadcrumbs. Chill 15 minutes to set.

Shallow fry: Heat vegetable oil in a frying pan to 170–180°C. Fry eggs, turning, until golden brown and crisp (3–5 minutes). Drain on paper towels and keep warm. For a baked alternative, bake at 200°C for 15–20 minutes until golden.

Make mustard aioli

Whisk mayonnaise with Dijon mustard, lemon juice, salt and pepper. Taste and adjust. Serve as a dipping sauce with lentil-wrapped scotch eggs.

Preheat oven to 190°C. Sauté diced mixed vegetables in butter until just starting to soften. Stir in 1 tbs flour and cook 1 minute. Gradually add vegetable stock, stirring until thickened. Stir in cream, thyme, caramelized onions (2–3 tbs), salt and pepper. Cool filling slightly.

Roll out shortcrust pastry and line small tartlet rings or a muffin tin to make mini pie cases. Fill with the cooled vegetable mixture, top with pastry lids or crosses, brush with egg wash and bake for 20–25 minutes until golden. Allow to rest 5 minutes before unmolding.

Preheat oven to 220°C. Sift flour and baking powder into a large bowl, add salt and caster sugar. Rub in cold cubed butter with fingertips until mixture resembles fine breadcrumbs. Stir in grated aged cheddar. Add cold milk and mix quickly to form a soft dough (do not overwork). Turn onto a floured surface, pat to 2.5 cm thickness and cut rounds (6–8 scones). Place on a lined baking tray, brush with beaten egg wash and bake 12–15 minutes until risen and golden.

Cool briefly on a rack. Serve warm halved with onion & apple chutney and tomato jam on the side.

Preheat oven to 150°C and line baking trays with silicon mats. Sift almond flour and icing sugar together. Whisk egg whites until foamy, then gradually add caster sugar and whip to a stiff glossy meringue. Fold dry mix into meringue gently until batter flows slowly in ribbons. Pipe 3–4 cm rounds and tap trays to release air. Rest 20–30 minutes until a skin forms on the surface. Bake 12–15 minutes. Cool fully before filling with desired buttercream or ganache.

Make bases: combine crushed digestive biscuits with melted butter, press into the base of small tart rings or ramekins. Chill to set. Beat cream cheese with sugar until smooth, fold in sour cream and lemon zest. Spoon onto biscuit bases and smooth. Top with fresh blueberries (or a warmed blueberry compote) and chill for at least 2 hours before serving.

Blind-bake tart shells: line tart cases with sweet shortcrust pastry, chill 15 minutes, then blind-bake at 180°C for 12–15 minutes until pale golden. For custard, heat milk with the vanilla pod (scraped) until just simmering. Whisk egg yolks, sugar and cornstarch until pale. Temper yolks by whisking in a little hot milk, then return mixture to the pan and cook gently, stirring constantly, until thickened into a smooth custard. Remove from heat, stir in butter. Strain if needed, then pour into warm tart shells and chill to set.

Before service, top each tart with a dollop of whipped cream and sliced strawberries.

Preheat oven to 220°C. Butter and dust individual ramekins with cocoa powder. Melt chocolate and butter together gently over a bain-marie until smooth. Whisk eggs and sugar until pale and slightly thickened, then fold into the chocolate mixture. Sift in flour and combine. Divide batter among ramekins and bake 10–12 minutes until the edges are set and centers still soft. Allow to rest 1 minute, then invert onto plates to release molten fondants. Serve immediately.

Bring fresh water to a boil (or to appropriate temperature for green/herbal teas). Steep selected organic tea or tisane for recommended time (black: 3–5 minutes; green: 2–3 minutes; herbal: 5–7 minutes). Serve hot in teapots or individual cups alongside the High Tea selection.