The Scottish School Cook of The Year – Runner Up
Paul impressed the judges with his two dishes of Mince and Vegetable Cobbler with Batons of Swede and Carrot and a Pear and Egg Custard Tart with Poached Pear and Blackberry Garnish. Mince and Vegetable Cobbler with Batons of Swede and Carrot Ingredients: Beef Mince Onion Leek Turnip Carrots Beef Stock Bisto Chopped Parsley Self-Raising flour Margarine Milk Salt Method: Saute...