Recipes: Jamie’s Taste of Paradise cake | Morag Dhu | Pork Dijonaise | Loin of Tuna

JAMIE Bell, head chef at The Edinburgh Minto Hotel, gets this week’s feast started, plus three recipes from James Davie, head chef at the Elphinstone Hotel in Biggar

Jamie’s Taste of Paradise, serves 8-12


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300g of desiccated coconut

Half vanilla pod

1 tin of condensed milk

200g of icing sugar

100g dark chocolate

100ml coconut milk


600g full fat cream cheese

Half vanilla pod

200g desiccated coconut

50ml coconut milk

230g castor sugar


100g desiccated coconut

Quarter tin condensed milk

70g icing sugar

40ml coconut milk

150g dark chocolate

50g white chocolate



Put the chocolate in a bowl into a bain marie to melt. Line a tray with greaseproof paper and put a ring/mould on top. Mix the rest of the ingredients together thoroughly.

Press mixture into bottom of ring. Pour chocolate on top of coconut mixture, spread evenly. Leave to chill in the fridge.


Mix all ingredients together. Spread evenly on top of base. Chill in fridge for 6-8 hours.


Melt white and dark chocolate in a separate bain maries.

Mix the rest of ingredients together thoroughly. Shape into small balls then put in fridge to chill.

Dip into the melted dark chocolate and refrigerate for half an hour. Put white chocolate into piping bag and drizzle vigorously back and forth over chocolate-covered balls. Place balls around decoratively and serve.

And here’s another three dishes from James Davie, head chef at the Elphinstone Hotel in Biggar

Morag Dhu


Portabello Mushroom

Black Pudding

Goats Cheese


Grill the mushroom and the slice of black pudding. When the black pudding is cooked through top with a slice of goats cheese and bake in the oven at 180 degrees for 3-4 minutes until the cheese is soft and runny and finish with a red onion chutney

Loin of Tuna with a Guacamole-style Salad


Fresh tuna steak



Red Onion




Take the tuna steak and season on both sides with a little salt and pepper and a rub of olive oil, then grill on each side for 3 minutes. Slice the tomato, avocado and red onion, arrange the tomato in a circle on the plate with a little chilli on it then put the red onion and avocado on top then finally the tuna and finish with a squeeze of lime

Pork Dijonaise


Pork tenderloin

Smoked bacon

Dijon mustard

White wine

Double cream


Take a pork tenderloin (fillet), remove all the fat and sinew and cut into inch size strips, fry in a hot pan with strips of smoked bacon for about 4-5 minutes then add half a tablespoon of Dijon mustard.

Add a drop of white wine then double cream until the sauce has thickened.