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A popular Italian-style cafe in Glasgow has scooped three prizes at a awards ceremony.

We've come a long way since a pre-packed sandwich at your local gallery's café

In between the indulgence of the Christmas dinners, it's good to have a faithful stand-by Scotch broth recipe to keep you going without over doing it!

Pistachio And Rose Water Cake By 1tsp rose water One or two drops of rose water Enough cold water to bind Edible rose petals, pistachios and pomegranate seeds for decoration For the icing Method Start by beating together eggs and sugar in a mixing bowl until light and fluffy. Melt together butter and olive oil. Slowly mix in the butter, oil, orange juice and zest to the egg and sugar mixture Blitz the polenta, pistachio nuts, ground almonds, flour and baking powder to a fine crumb, then gently fold into the egg mixture. Add to a lined cake tin and bake in the oven for 25-30 minutes.

Method: Place the cream in a pan and bring to the boil. Place the chocolate in a bowl and pour over the heated cream, whisk until combined. Cool in the fridge for a minimum of two hours (ideally overnight). Whip the mixture to soft peaks, then add brambles and whip to firm peaks. Cream together the butter and sugar, add the dry ingredients and mix well. Roll out like a sheet of biscuit to about 1cm thick. Bake at 180C, checking after 15mins, take out when it is a nice golden brown, cool then break into a crumble. Bring milk and cream to the boil; whisk egg and sugar together. Take the mil...