Kitchen Table Day Live!

Monday 14 January

Chef to the stars Mark Heirs is to use the same culinary skills he uses to prepare meals for A-listers to live stream a Facebook cook-along from Maggie’s Edinburgh centre as part of Maggie’s Kitchen Table Day 2019.


The top chef, who has appeared on  Masterchef: The Professionals and STV, will prepare a three course meal live on Facebook and is calling on all other budding chefs to cook along with him on the night to raise funds for Maggie’s. 


Mark, who recently won private chef of the year and has also worked at Heston Blumenthal’s Fat Duck Restaurant, is planning a delicious menu of Scottish Smoked Salmon, Roast Loin of Venison and Blood Orange and Crowdie Cheese cake.


Marks Heirs will be streaming live on on January 19th 2019 at 7 pm.



Kitchen Table Day (March 29th) encourages people nationwide to host events around their kitchen table – be it at work or at home – all to raise money for people living with cancer. 


Mark said: “I am really excited to be cooking live on Facebook to launch Maggie’s Kitchen Table Day 2019.


“Maggie’s gives essential support to anyone affected by cancer, while relying almost entirely on voluntary donations, so taking part in Kitchen Table Day gives people a lovely way to raise funds while also coming together with those special people in their lives.


“By hosting a cook along live on Facebook I am hoping to give people a helping hand by providing recipes and ingredient lists in advance and guiding them through each step on the night.  It also adds a bit of excitement, almost like a challenge on Masterchef!”


If you want to cook along you'll find the ingredients and recipes below. Just invite your friends over and ask them to make a dontation of what they think the meal and your cooking was worth all in aid of Maggie's!

Mark will be on hand to answer any questions you have about each course over facebook and will cook along with you step by step.







Starter- Scottish Smoked Salmon with Soda Bread and Celeriac Remoulade  

Serves: 4 people

Prep: 30 mins

Cook Time: 30 mins  




200g       Scottish Cold Smoked Salmon  

400g       Wholemeal Flour  

1tsp        salt

1 tsp       Bicarbonate of Soda  

350ml     Buttermilk  

100g       Good Quality Mayonnaise  

3 tbsp     Wholegrain Mustard  

½             Lemon  

Pinch      Salt and Pepper

1              Small Celeriac  





  • For the soda bread, in a large bowl mix together the flour, salt and bicarb the gradually add the butter milk until you form a sticky dough.   
  • Turn the dough onto a lightly floured surface shape it into a ball and flatten slightly, place on a floured baking tray and with a knife score the breads to form 4 quarters. Bake at 200’c for 25-30mins  
  • While the bread is baking peel and coarsely grate the celeriac and mix with the mayonnaise, mustard, lemon and season to taste. Set aside until required.   
  • Once the soda bread is baked, cut into thick slices and serve with a large spoonful of the celeriac remoulade and 4 slices of smoked salmon.   



Main Course- Roast Loin of Venison with Cauliflower and Sultana   


Serves: 4 people 

Prep: 30 mins

Cook Time: 30 mins  




500g       Venison Loin

1             Large Cauliflower

50g         Brined capers

25g         Golden Raisins

30g         Curly Kale

150ml     Light chicken stock

150ml     Veal Demi Glace

75g         Unsalted Butter

75ml       Double Cream

250g       Sultanas

50ml       Sherry Vinegar

20g         Dark Brown Sugar  


Sea Salt

White Pepper

Cold pressed Scottish rapeseed oil  




  • In a sauce pan place the sultanas, vinegar and dark brown sugar with enough water to cover simmer gently until the sultans become soft and plump. Drain off the water and blitz in a liquidizer. Push the sultana puree through a fine sieve to remove any lumps. Transfer the sultana puree to a sauce bottle and set aside until serving. 
  • To prep the cauliflower, remove and discard the outer leaves, cut the head of cauliflower into its individual florets. Setting aside two large florets for raw shavings.
  • Take 4 of the florets, the largest and place in boiling water simmer for 4 mins until just tender, remove from the water and refresh, then cut in half.
  • Place the remaining cauliflower into the boiling water and cook for 7-8 minutes until soft to the touch. Drain through a colander. Using the same pan heat half the butter until a light nut brown then add in the cream and reduce by half. Place the cooked cauliflower in liquidizer with the cream and butter mixture and blitz to a smooth puree, season to taste
  • Heat a little oil in a frying pan, season the venison loin with sea salt and fry for a 2 minutes on each side or until you have an even dark brown crust, Remove from the pan and allow to rest in a warm area for 5 minutes.
  • Deglaze the venison pan with the chicken stock, add the demi, capers and golden raisins and simmer for 2-3 mins, season as required.  
  • In another frying pan heat a little oil with the remaining butter and fry the cauli florets cut side down for 3-4 minutes while basting with the butter. Remove the cauliflower from the pan and wilt the kale in the remaining butter.  
  • To serve, carve the venison into 8 equal pieces
  • Smear some of the cauliflower puree across each plate, and place two pieces of venison on each plate, around which place the wilted kale, dots of the sultana puree, more dots of the cauliflower puree and the pan roasted cauliflower. Spoon a little of the sauce over the venison and around the plate then finally using a truffle shaver, shave the raw cauliflower and place 3 shavings on each plate.



Dessert- Blood Orange & Crowdie 



Serves: 6 people Prep: 30mins Chill Time: 4 hours +


For Crowdie Cheesecake

250g       Scottish Crowdie  

250g       Double Cream

75g         Icing Sugar

½             Vanilla Pod

½             Zest of Blood Orange


For the Oat Crumble

                250g       Butter (unsalted)  

                200g       Plain Flour  

                200g       Light Brown Sugar

                200g       Pinhead Oats

                100g       Runny Honey

                10g         Ground Ginger 


Blood Orange Curd  

                4              Eggs Yolks  

                150g       Caster Sugar

                2              Large Blood Oranges (zest and juice)

                40g         Cold Butter (unsalted)  


To dress

                Segments of Blood Orange

                Micro Coriander Leaves   




  • Preheat oven to 180’c  
  • Start with the blood orange curd, in a sauce pan place the egg yolks, orange zest and juice and caster sugar and place over a gentle heat, stirring the mixture until it coats the back of a spoon. Then remove from the heat and whisk in the cold butter. Transfer to a bowl and allow to chill in the fridge until required.
  • For the cheesecake, in a large bowl mix the crowdie, icing sugar, vanilla and orange zest, then add the double cream and whisk until stiff. Place this mixture into a piping bag with a large plain nozzle and chill until required.
  • For the crumble blitz all of the crumble ingredients together in a food processor until you have a mixture that resembles breadcrumbs, spread over a flat oven tray and bake for 10-15 mins or until the crumble mixture is golden brown.
  • To serve, pipe 3 spheres of the crowdie cheesecake mix onto a serving plate, then alongside each a spoonful of the blood orange curd. Then place the oat and ginger crumble around the cheesecake and curds. Dress with a few segments of blood orange and shoots of micro coriander