Final Submission for ‘Cook for the Queen’

The competition generated a great deal of interest and enthusiasm. Unfortunately we were unlucky and didn’t make it to the final. Well done once again to all involved.

‘Cook for the Queen’ – Final Canapé Recipes from Preston Lodge High School

Scots Balmoral Quiche

Scots Balmoral Quiche

100g shortcrust pastry (Homemade & chilled)

100g McKirdy’s Haggis (Port Seton)

6 button mushrooms (Monahan’s – Fenton Barns)-washed

2 organic free range eggs (Gosford Estate)

150ml milk




  1. Roll out pastry, cut into correct size circles to put in patty tray, prick with fork and bake blind for a few minutes (4/5cm in diameter)
  2. Cut up Haggis into small cubes and place in pastry cases.
  3. Slice mushrooms, dry fry to give some colour.
  4. Whisk egg, milk and seasoning together and pour over Haggis.
  5. Lay two/three slices of mushrooms on top then bake in oven at 180c till firm and golden brown.
  6. Serve 

‘Present Surprise’

Present Surprise

Black Pudding & Plum chutney filo pouches tied with local leeks

1 pkt Filo pastry

1 small Stornoway Black pudding

1 jar homemade plum chutney (made in school)

100 ml Black & Gold rapeseed oil (Stevenson Mains, Haddington)

1 small leek (East Lothian produce)



  1. Turn oven on to 200c
  2. Cook the black pudding for two minutes in the microwave
  3. Prepare leek strips to tie pouches
  4. Open out filo sheets and cut a double layer into squares, approx. 10cm sq
  5. Place a teaspoon of black pudding and ½ a teaspoon of chutney into the middle of each square. Pull sides up to make a pouch.
  6. Tie pouches with thin strips of leek and bake till golden, approx. 5-8 minutes.
  7. Serve warm.

 ‘Fishy Delicacy’

Fishy Delicacy

Belhaven Hot Smoked Trout with horseradish cream on ‘tattie’ discs 

              Make the potato scones first and cut into 4cm circles before cooking

Potato Scones


250g cooked, mashed potatoes (East Lothian Maris Piper)

12.5g butter

50g plain flour



1. Using warm mashed potatoes, mix in the butter and seasoning

2. Knead in flour to make a dough (add more if needed.

3. Roll the dough out thinly then cut into 4cm rounds and prick surface with a fork

4. Heat a heavy frying pan, brush surface with oil then cook scones, approx 1-2 mins on each side or till golden brown.

 250g hot smoked Belhaven trout

150g cracked black pepper cream cheese

50 ml horseradish cream

Small bunch of chives

5. Mix cheese and horseradish cream together, and then spread a little on each potato scone disc

6. Flake trout gently and place a little on top of each disc then a few finely chopped chives on top.

7. Serve chilled.

Sweet Canapé options 

Diamond topped Cranachan melts

Diamond topped Cranachan

Make Highland Shortbread discs first 


150g plain flour

100g butter

50g caster sugar

 1 egg – lightly beaten with a little milk

 75g Demerara sugar 

Oven Temp – 160c


  1. Cream softened butter & caster sugar till light & fluffy
  2. Gradually work in the flour till form a dough
  3. Knead slightly on the work surface
  4. Divide mixture into 3 & shape shortbread mix into long sausage shape-2-3cm in diameter
  5. Brush with ‘egg wash’ then roll in Demerara sugar
  6. Cut into 1/2cm slices & place on baking tray
  7. Bake in preheated oven till slightly coloured
  8. Remove from oven & cool on cooling rack

 For Cranachan topping            

75g porridge oats – toasted

200ml whipping cream (Yester dairies)

30ml runny honey

20ml Brammle liqueur (Scot’s Cheer, East Lothian)

400g raspberries (Belhaven fruit farm)

Keep aside 1 raspberries for top of each melt

Edible glitter

Edible clear jelly diamonds

Mint leaves 

Lightly whip cream, add toasted porridge oats, honey and liqueur, then fold in raspberries.

Spoon small quantities on top of each highlander disc, then place on a raspberry, mint leaf and clear jelly diamond. When all complete; spray lightly with edible glitter. 


 Raspberry Diamond Delights

Raspberry Diamond Delights


150g plain flour

100g butter

50g caster sugar


100g dark chocolate- melted – (Gifford Chocolate tree)

100g strawberries/raspberries ( Belhaven fruit farm)

100ml whipping cream; whipped & add 15ml icing sugar (careful not to over whip)

Icing sugar for dusting 

Oven Temp – 160c for shortbread 


  1. Cream softened butter & caster sugar till light & fluffy
  2. Gradually work in the flour till form a dough
  3. Knead slightly on the work surface
  4. Press into swiss roll tin to form a thin layer
  5. Bake till slightly coloured
  6. Cut into 2cm diamond shapes, allow to cool in tin.
  7. Put cream in piping bag and pipe into raspberries or onto shortbread to hold strawberries
  8. A little cream piped onto shortbread, place on fruit and drizzle over melted chocolate.
  9. Dust lightly with a little icing sugar. 

Gifford Bramble filo cups  

Gifford Bramble cups

1 packet filo pastry

200ml whipping cream (Yester Dairies)

75g melted butter

50ml icing sugar

200g white chocolate (Gifford Chocolate tree)

150g brambles

Dusting of icing sugar

 Oven at 180c 


  1. Cut filo pastry into circles approx. 4/5 cm diameter. Brush with melted butter. Layer two into small cup baking trays.
  2. Bake till golden brown
  3. Cool on cooling tray
  4. Melt chocolate then half fill each of the cups
  5. Whip cream, add icing sugar and fold gently. Pipe a little on top of cooled chocolate then arrange brambles on top.
  6. Dust with icing sugar

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