Aimee’s top notch posh nosh fish dish

Grangemouth High School pupil Aimee Duncan (15) is cooking up some good stuff in and out of school
Grangemouth High School pupil Aimee Duncan (15) is cooking up some good stuff in and out of school
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A secondary school pupil showed off some tasty cookery skills at a prestigious national competition.

Fourth year Aimee Duncan (15) represented Grangemouth High School at the regional finals of this year’s FutureChef at the City of Glasgow College on Monday. She and 11 other finalists had a budget of £10 and 90 minutes to cook a main course and a dessert for two people.

Sadly, Aimee’s efforts were unsuccessful on this occasion and she missed out on a chance to compete in the national final in London, but she got some great feedback from the judges.

Thanking her mum and home economics teacher, Ian Elliott, for their support Aimee said: “The judges were really happy with my dishes. They said the only change they would make in my main course was to add more seasoning, but they said my dessert was perfect.”

The description of Aimee’s main course alone is enough to start mouths watering - oven roast Supreme of Cod with a smoked paprika crust, slither of smoked salmon resting on Orkney cheddar, with Arran mustard mash, steamed blueshell mussells embraced in lemongrass cream.

And for dessert - rhubarb, stem ginger and vanilla Clafoutis with a ramekin of creme fraiche.

Aimee learned a lot. She said: “I like the idea of being a chef. My two uncles are actually head chefs. It would be a really good job and I feel like it’s something I’m going to be doing in the future.

“I might not eat what I make myself, but I enjoy making things for other people. I like to know what they think, if they liked it.”