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45 minutes
First broadcast:
Wednesday 13 February 2013

Award-winning Scottish chefs Michael Smith, Mark Greenaway and Tony Singh are all taking part in The Great British Menu this year. Collectively calling themselves "Team Scotland" Michael, Mark and Tony join Pennie Latin to design a special three course menu just for The Kitchen Café.

One course each, Tony Singh make a sambar soup for starters. Michael Smith takes the main course and does a mussel risotto with mussel pakora and desert specialist Mark Greenaway teaches us how to make a classic chocolate fondant at home.

  • Tony Singh's sambar

    Tony Singh's sambar

    Download the recipe for Tony Singh's sambar

  • Michael Smith's mussel risotto

    Michael Smith's mussel risotto

    Download the recipe for Michael Smight's mussel risotto with mussel pakora

    Mussel risotto with mussel pakora
  • Mark Greenaway's chocolate fondant

    Mark Greenaway's chocolate fondant

    Download the recipe for Mark Greenaway's chocolate fondant

    Chocolate fondant
  • Neil Forbes' homemade burger

    Neil Forbes' homemade burger

    Download Neil Forbes' recipe for homemade burger

    Homemade burger


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