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Charred baby gem lettuce, crispy chickpeas, butternut squash salad, avocado and scotch bonnet dressing by Michelle Truselle


Scotch Bonnet Dressing
200ml Olive Oil
1 Scotch Bonnet finely chopped
½ a Shallot, finely chopped
20ml Maple Syrup
20ml White wine vinegar

Crispy Chickpeas
400g Chickpeas
8g Salt
8g Pepper
5 Sprigs of Thyme
Pinch of salt
10ml Olive oil

Charred Baby Gem Lettuce
2 Baby Gem Lettuces
10ml Olive oil
Pinch of salt
Scotch bonnet dressing

Butternut Squash
1 Butternut Squash, peeled
10 sprigs of Thyme, leaves picked
3g Paprika
20g Garlic, finely chopped
50ml Olive oil
Pinch of salt

Salad ingredients
¼ of a medium sized red onion, finely sliced
250g Cherry tomatoes, washed and halved
1 Avocado, destoned and sliced
Scotch Bonnet dressing (above)
Pinch of salt

½ bunch parsley, finely chopped.


Gently warm the olive oil to 70c then add the scotch bonnet and shallot. Leave to infuse for at least 30mins, when cool whisk in the maple syrup and white wine vinegar thoroughly.

Preheat oven to 200c. Drain the chickpeas and pour them onto a tray lined with kitchen tissue to remove any excess liquid. When drained, pour the chickpeas into a bowl, and add remaining ingredients. Mix thoroughly and then pour onto a lined baking tray. Cook for 20 minutes or until crispy.

Wash the baby gem lettuce and cut into 6 pieces lengthways, keeping the root intact. Drain thoroughly to remove any excess water and place on tray lined with kitchen tissue. Heat grill to a high level. Drizzle olive oil on the baby gem and sprinkle with salt. Grill the baby gem until char marks are visible on both sides and then on the baby gem and sprinkle with salt. Grill the baby gem until char marks are visible on both sides and then set aside. When ready to serve drizzle on the scotch bonnet dressing (recipe above).

Preheat oven to 180c. Cut the peeled butternut squash in half and remove seeds. Cut the butternut squash into 1-inch cubes and put in a bowl. Combine the thyme, paprika, garlic, olive oil and salt together and pour onto the cubed butternut squash. Mix thoroughly and then place on a lined baking tray. Roast for 40 minutes until soft.

Combine the red onion, cherry tomatoes and avocado. Season with salt. Dress with the scotch bonnet dressing.

To Plate Up:

Lay charred baby gem onto the plate, sprinkle with the cubed butternut squash, spoon on the dressed red onion, cherry tomatoes and avocado, top with the crispy chickpeas and sprinkle on the chopped parsley.

If using a BBQ – Char the baby gem wedges on the BBQ instead.

the glenlivet the caribbean smoker whisky cocktail

The Caribbean Fire

Made with our very own small batch hot sauce, this fiery cocktail packs summer vibes. A tropical take on a classic Bloody Mary, why not?



ml oz
Ingredients Unit
The Glenlivet Caribbean Reserve
50 ml
Pineapple Juice
25 ml
Smokin’ Hot Pistols Hot Sauce
2 tsp
Lime Juice
15 ml
Agave Nectar
10 ml
Pink Grapefruit Soda (to top)


  1. Shake all ingredients (apart from the Pink Grapefruit Soda) and strain into a tall glass over Cubed Ice.
  2. Top with Pink Grapefruit Soda and stir lightly.
  3. Top with more ice if required and garnish with Pineapple Leaves, a Pineapple Wedge and a thin slice of Red Chilli.