Place the rhubarb in a baking dish and drizzle with the honey and lemon juice. Cover tightly with foil and roast for 15-20 minutes until the rhubarb is very soft. Allow to cool completely.

Take 4 glasses and add a layer of the rhubarb (including any juices), and then a layer of yogurt. Repeat for a larger portion – it’s entirely up to you how large or small you go!

Carefully crafted for your enjoyment, Bruadar’s closely guarded award-winning recipe is created by skilfully balancing Single Malt Scotch Whisky with local Scottish honey and sloe berries to create something completely unique. Morrison Scotch Whisky Distillers Ltd are family-owned independent bottlers, whisky merchants and producers of the finest Scottish liqueurs including this hugely popular ‘Bruadar’. Based in the heart of Perthshire, their dedicated team are truly passionate about Scotland's national drink.

Spread a sheet of baking paper on top of a large oven tray. Use a serving spoon to take a few spoonfuls of the mixture and spread into a circle, around the size of a dinner plate. Fill in the circle with the mixture, with extra around the edge to create a crater in the middle (this is where you will spread the filling later). In a medium-sized saucepan, bring honey and Bruadar to the boil before adding the pecans and simmering for 5 mins. Stir regularly to ensure the pecans are well coated. Remove from the heat and spread pecans on a baking tray lined with baking paper. Roast for 5 mins, remove from the oven and turn pecans over, before returning to the oven for another 5 mins or so, until the pecans have darkened in colour. Cover with a row of biscuits, pushing them down so they soak up the syrup, and then turn them over and allow the other side to soak too. Spread the whipped cream evenly over the sabayon, then pour the blitzed fresh strawberries over the cream. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.It is easy to understand why it’s named after the Gaelic word for “dream” with the sweet & subtle flavours able to transport you to another place entirely. Take a 30cm baking dish and add 550g of the strawberries. Then stir in 100g sugar, a teaspoon of vanilla bean paste, and 2/3 of the orange zest. Roast for 30 mins, stirring halfway, until the strawberries have produced a syrup, and leave to cool.

At the time of Old Perth’s creation, the business had sought to move its operation to larger premises. The Morrison family owned a 300-acre farm in the nearby village of Aberargie, where they had been growing barley for maltsters for a number of years. Pour the roasted strawberries and their syrup into the lined loaf tin. Don’t worry if it feels like there is too much liquid! Mix together the Bruadar, maple syrup, sunflower oil, vanilla extract and salt in a jug, and then pour over the dry ingredients. Aberargie marks a return to distilling for the Morrison family. Whisky broker Stanley P. Morrison had owned Bowmore during the 1960s, his distilling, blending and brokering business forming the basis for Morrison Bowmore, now owned by Beam Suntory.

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Place in your preheated oven, immediately reducing the temperature by 10°C or 1 gas mark. Bake for 1 hour, then turn the oven off but leave the pavlova in until the oven has cooled completely. Bake in the oven for 30 minutes. Every 10 minutes, give the mixture a stir to help it to cook evenly. Put the double cream and remaining orange zest and vanilla paste in the bowl of a stand mixer and whip to soft peaks. Now start to whisk in the 160g sugar, about a tablespoon at a time, whisking after each addition until all the sugar is in. Technically a Lowland distillery (it misses the Highland line by a few miles), Aberargie eschews regional style with its rich and fruity whisky. Its sole use of Golden Promise barley – grown entirely on its own farms – gives an inherent waxiness to the new make spirit, while the distillery is set up to nurture a fruity quality, with a smoky characteristic from the occasional peated run.

Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Pro tip: Once the pecans have been removed from the pan, deglaze with a splash of Bruadar and allow to cool, then coat the blueberries in the glaze. Maturation will take place in a mixture of first-fill ex-Sherry butts, first-fill ex-Bourbon barrels from Woodford Reserve, and second-fill Sherry/Bourbon casks, further enhancing the rich Aberargie whisky style.