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DINNER WITH JULIET: THE STOCKBRIDGE RESTAURANT COOK BOOK Call it a case of sex and the single chef. Juliet Laurence Wilson. proprietor chef of the Stockbridge Restaurant in Edinburgh hasn't been bashful when it's come to publicising her new recipe book. Dinner With Juliet. From the American Beauty-inspired unclothed image in the NOl/VS of tlie Screws to quotes such as ‘if people View me as a sex symbol than all the better", the 27-year-olt‘l Wilson has become something of Scotland's answer to Nigella.
But unlike la Lawson. Wilson runs her own busmess. Her book details the story of how she started it. ‘I was only 2:3 years old when the restaurant opened.’ she writes in Dinner With Juliet. ‘When I think back to the hard times and how I got through them with my sanity almost intact. the pridel can feel in myself is one of the biggest rewards I could get.'
The book has tips for successful cooking as well as (SO-odd recipes. such as . . .
Gratin of roast butternut squash with brie and almonds This is ridiculously simple but tasty. too. I like to use brie cheese but mozzarella also works well. in the restaurant we serve this with asparagus that has been lightly poached in a pan of water With a couple of tablespoons of sherry. Ingredients
2 large butternut squash
Olive oil for drizzling
Salt and black pepper to season
175g brie
275ml dOuble cream
4 tbsp flaked almonds
Method
Cut the squash in half and scoop out the seeds. Dl‘l//l(} each half with olive oil and season well. Wrap each half in tinfoil and place on a baking sheet. Bake at
220 0425 F'gas mark 7 for 30mm or until the flesh is soft and tender. Remove the foil and scoop out the flesh. Slice the brie and mix with the squash flesh. Check the seasoning. Put the squash and brie back into the squash skins and di‘i//le over the cream. Scatter the flaked almonds on top and bake for a further 10min.
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