Colin Lyall is head chef at the award-winning Tor-na-Coille Hotel & Restaurant in Banchory.
Having previously worked at the Bonham Hotel in Edinburgh, Cringeltie House Hotel in Peebles and the Roxburghe Hotel and Golf Course in Kelso, Colin joined the team at Tor-a-Coille Hotel in September 2013.
He specialises in using seasonal and local produce to create exciting dishes.
This month, Colin shares the recipe for a decadent chocolate and hazelnut brownie,caramelised hazelnuts and salted caramel ice cream.
Ingredients - Brownie
240g dark chocolate
120g unsalted butter
240g dark chocolate (chopped)
250g hazelnuts (chopped)
90g cocoa powder
120g plain flour
Melt the dark chocolate and butter over water.
Whisk the eggs and sugar until pale and fluffy in consistency.
Fold the chocolate and butter mix into the eggs, followed by the rest of the ingredients. Place in a lined tray and bake at 160°C for 15 – 20 minutes until the top is flaky and the middle is gooey.
Leave to cool then portion.
Ingredients - Candied
85g caster sugar
Heat an empty frying pan then add peeled hazelnuts and toast a little. Add the caster sugar and toss until the hazelnuts have a nice caramelised coating. Remove from the heat.
Ingredients - Salted Caramel Ice Cream
7 egg yolks
1 vanilla pod
200ml salt caramel
Heat the milk, cream and vanilla pod. Whisk the eggs and sugar. Once the milk has boiled, pour over eggs slowly. Pass through a sieve before adding salted caramel into mix. Churn until ready.