Martin Wishart: a Parkinson’s-friendly Christmas meal

Recipes & nutrition

Author: Martin WishartPublished: 19 December 2019

Parkinson's LifePrep: Parkinson's LifeCook: Parkinson's LifeServes:

Michelin star chef Martin Wishart

Scottish Michelin star chef Martin Wishart is currently sailing 3,500 miles across the Atlantic Ocean to raise £40,000 for Parkinson’s research – and celebrate the 20th anniversary of the opening of his Edinburgh restaurant.

To mark the occasion, Martin – whose mother lives with Parkinson’s – shares a luxury three-course Christmas recipe which is bursting with nutrition and easy-to-chew

First course – Scallop mousse with leek and chervil butter sauce (serves 6)

Scallop mousse


200g scallop meat

Squeeze of lemon juice

1 egg

A pinch of cayenne pepper

A pinch of salt

200ml double cream


  • Put the scallop meat in a food processor and blend for one minute.
  • Add the egg, lemon, cayenne and blend for a further 30 seconds until completely smooth.
  • Transfer the contents from the blender into a large metal bowl, clingfilm and place in the fridge to chill for 20 minutes.

Chervil butter sauce


40ml dry white wine

1 tbsp of white wine vinegar

1 shallot (finely chopped)

5 crushed white peppercorns

50ml of double cream

125g of diced, cold, unsalted butter

A few drops of lemon juice

A pinch of salt

1 tsp of chopped fresh chervil


  • Bring the white wine, vinegar, shallot and white pepper corns to the boil and reduce by ½.
  • Add the double cream and boil for one minute. Lower the heat, gradually whisk in the cold diced butter and add a squeeze of lemon juice.
  • Pass through a fine sieve into a clean pan. Gently warm but do not boil as this will separate the sauce. Add the chives and store at room temperature until ready to serve.

Braised leeks


1 washed and trimmed leek

150 chicken or vegetable stock

1 clove garlic, peeled and halved

50g unsalted butter

1 small bunch of fresh chervil


  • Cut the leek into 1 cm dice, discarding any of the dark green.
  • Wash and drain the cut leeks.
  • Place the leek into a wide based pan with the stock add a pinch of salt and the garlic.
  • Cook the leeks very rapidly until the stock is well reduced and the leeks are just cooked (around 3-4 minutes boiling).
  • Next add the butter and stir it into the leeks when emulsified remove the pan from the heat.
  • Finish by adding the chopped chervil.

To serve

  • Brush the inside of each ramekin with the soft butter, and then place them in the fridge for 10 minutes to set the butter.
  • Transfer the scallop mousse into a clean piping bag that’s fitted with a plain nozzle.
  • Fill each of the ramekins with the mousse to just below the rim. Cover each one with a small square of tinfoil making sure you have it tightly wrapped around the top of each ramekin.
  • Place the ramekins in a hot steamer and cook for 10 minutes so they become firm. Remove and allow them to rest for 5 minutes.
  • Warm the leeks and place a spoonful in the centre of a warm plate.
  • Take the scallop mousse from the ramekin and place on top of the leek.
  • Warm the sauce and finish with a few spoonfuls over the scallop mousse.   
Martin Wishart Scallop mousse with leek and chervil butter sauce
First course – Scallop mousse with leek and chervil butter sauce

Main – Roast partridge with braised cabbage, celeriac puree and sauce Albert (serves 6)

Braised savoy cabbage


1 whole savoy cabbage                                 

2 medium sized carrots

1 onion, peeled and finely sliced                                

150g quality smoked bacon

50g duck fat or lard                            

2 springs fresh thyme

2 cloves garlic                        

150ml dry white wine

250ml fresh chicken stock

Good pinch of salt


  • Remove the tough outside cabbage leaves.
  • Cut the cabbage into 4, discard the core and roughly shred the leaves.
  • Cut the carrots into long batons about 5mm thick.
  • Cut the bacon into lardon strips.
  • In a heavy based pan melt the duck fat and cook the bacon for 3 minutes.
  • Add the carrots and onions to the pan and cook for a further 2-3 minutes.
  • Add the cabbage with a good pinch of salt and mix into the pan.
  • Pour in the white wine and reduce, then add the chicken stock, thyme and garlic and bring it to the boil.
  • Cover the cabbage with greaseproof paper lid and cook in the oven at 200˚C for 15-20 minutes.

Celeriac purée


1 medium sized celeriac

150ml double cream              

50g unsalted butter


  • Trim outside of celeriac and cut into large even sized pieces.
  • Cook in boiling salted water until tender. Drain and steam off any excess moisture, add the double cream and simmer until reduced by half.
  • Purée in a liquidiser and add the butter.

Sauce Albert


60g fresh breadcrumbs

300ml milk

1 bay leaf                                           

1 small onion studded with 3 cloves

30g unsalted butter

1 tsp English mustard

1 tsp creamed horseradish

1 tbsp of double cream

Salt and fresh ground pepper


  • Pour the milk into a pan and add the onion and bay leaf and simmer for 5 minutes.
  • Stir in the breadcrumbs, add the butter and cream. Stir on a low heat for 5 minutes. Season with salt and fresh ground pepper.
  • Stir in the teaspoon of English mustard and creamed horseradish and remove the studded onion before serving the sauce.

The partridge


6 fresh partridges, drawn (insides removed)

6 sprigs of thyme

6 cloves garlic, peeled

Vegetable oil for frying



  • Heat a little oil in a casserole pan. 
  • Season the partridge with salt including the inside of the cavity and stuff it with the thyme and garlic.
  • Fry the partridge lightly in the oil until evenly coloured on all sides. 
  • Place the partridge on a tray and cook in the oven at 210°C for 6-8 minutes. 
  • When cooked, remove the birds from the oven and rest them for 8 minutes in a warm place before removing from the bone and serving.
Martin Wishart Roast Partridge
Main – Roast partridge with braised cabbage, celeriac puree and sauce Albert

Dessert – Steamed ginger pudding with lemon anglaise

Ginger pudding

50g plain flour

50g shredded suet

50g fresh breadcrumbs

1 tsp ground ginger

1 tsp mixed spice

1 tsp baking powder

1 tsp bicarbonate of soda

65g stem ginger, peeled and sliced

140ml milk

1 small egg

Golden syrup


  • Grease two pudding moulds with softened butter and coat lightly with flour, tipping out the excess.
  • Pour about 1 tbsp of golden syrup into each mould.
  • Place the stem ginger and the milk into a saucepan and bring it to the boil then remove it from the heat.
  • Allow it to cool and then strain it through a fine sieve.
  • Sift all of the dry ingredients into a large mixing bowl and mix well.
  • Mix in the cooled milk well and then beat in the eggs until well combined.
  • Pour the mixture into the prepared moulds ¾ full and cover each mould with foil.
  • Place the puddings into a deep oven tray. Fill the tray with hot water halfway up the pudding moulds.
  • Put the tray into a pre-heated oven at 180˚c for 35-45 minutes until they are firm to touch and cooked through (alternatively test with a skewer, it should come out clean).
  • Remove the puddings from the moulds while hot and serve immediately.

Lemon anglaise


250ml double cream

250ml milk

5 egg yolks

100g caster sugar

Zest of 2 lemons

  • Put the cream, milk and lemon zest into a heavy based saucepan and bring it to the boil.
  • Place the egg yolks and sugar into a large mixing bowl and whisk together well.
  • Whisk in the hot milk and cream and then return to the pan.
  • Place the pan back onto the heat and cook on a medium heat stirring continuously.
  • Cook the mixture until it coats the back of the spoon (around 92˚c) and then transfer into a container to cool.
Martin Wishart Dessert
Dessert – Steamed ginger pudding with lemon anglaise

Read more:

Fergus Henderson: a Michelin star recipe for Parkinson’s

Four-course festive meal that’s great for people with Parkinson’s

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