Chef in a kilt with...Gordon Howe

As a youngster growing up in a poor household in Glasgow I found escapism in the pages of my favourite book - Charlie and the Chocolate Factory by the late Roald Dahl.

It tells the tale of a child from a poor background who wins a golden ticket, concealed in a chocolate bar. It is a life changing moment as he is taken on a tour of Willy Wonka’s magical factory full of creative confectionary. For me it was a taste of things to come - my first foray into modern gastronomy creating food for the future.

Recently I discovered a magnificent translation of this story into the Scots language, Chairlie and the Chocolate Works, by Matthew Fitt which was published in 2016 to celebrate 100 years of Roald Dahl.

Dundee born Fitt is a children’s author, poet, translator and an acknowledged expert in the Scots language. His version brought back wonderful memories of my first ever experimental cooking and of savouring the flavours, textures and colours of Scottish produce mixed with world spices. It also gave me an idea!

Lentils, or Dahl as it’s known in India, is a very popular food in Indian cuisine and an ingredient enjoyed by many Scottish households. So, with a little artistic and culinary licence, I decided to create a modern version of this delicious eastern dish with a tartan twist and name it in honour of my favourite childhood author. The result was my Roald Dhal soup.

The say ‘food is memories’ and my aim was to come up with something different - a recipe that combines deliciously individual Scottish produce to create a memorable sensory experience.

To start off I chose two of Scotland’s world leading brands, a 15-year-old Dalwhinnie whisky from Diageo and Charles Macleod’s multi award winning Stornoway Black Pudding.

The smooth, full bodied whisky has a light fruity palate with just a hint of heather, making it a perfect match for the deep flavoured and deliciously moist black pudding. The combination of both these products along with the best Scottish vegetables and herbs creates a mouthwatering delight.

This hearty lentil soup, infused with Dalwhinnie Whisky 15 and thyme topped with Stornaway black pudding crumb, is deal for almost any occasion.

1 tablespoon Scottish Rapeseed oil; 1 large carrot, finely chopped; 2 large ribs of celery, finely chopped; 1 small onion, finely chopped; 1/4 teaspoon sea salt, plus additional to taste; 1 large cup red lentils; 4 large mugs chicken stock; 1 whole bay leaf; 2 tablespoons lemon juice from 1/2 large lemon; 2 table spoons of Dalwhinnie 15 Whisk; 2 sprigs of fresh thyme; and 2 slices of Stornaway black pudding

In a medium saucepan, heat the rapeseed oil over a medium heat. Add the finely chopped carrot, celery, onion, and 1/4 teaspoon salt. Stir to combine then cover and let the vegetables sweat until the onions are soft and translucent - about 5 or 6 minutes.

Add the lentils, chicken stock and bay leaf. Bring the saucepan up to a boil then turn the heat down to a slow simmer before adding the whisky. Cover and allow the soup to simmer until the lentils begin to fall apart - about 20 to 24 minutes. Continue to cook on low heat until your desired texture.

Meanwhile, gently grill the black pudding but be careful not to dry it out. When it’s ready transfer the pudding to a bowl and gently fork it to a fine crumb.

Turn off the heat, stir in the lemon juice, thyme and add salt to taste and leave to rest for about 5 or 6 minutes.

Ladle into 4 bowls and sprinkle with a liberal amount of black pudding crumb and serve with small oatcakes on the side. As an alternative to oat cakes try Tattie (Potato) Scones hot off the griddle with lashings of butter and some freshly chopped coriander.

In the unlikely event there are any leftovers the soup can be refrigerated for 4 or 5 days and is suitable for freezing.

*Vegetarians and vegans can enjoy this if they substitute Stowaway black pudding for Simon Howie vegetarian/vegan black pudding and replace the chicken with vegetable stock.