If you’ve been inspired by Gordon’s menu in The Times today here are my suggestions as to what to drink with it. And for once they’re not wine . . .

Howtowdie
A cross between a roast and poached chicken this is a versatile dish that would go with many wines but I’m going to go out on a limb and suggest you accompany it with a choice of Scottish beers - Schiehallion, a sumptuously creamy, cask-conditioned lager from the Harviestoun brewery or the original Innis & Gunn which is aged in whisky barrels

Chappit Tatty cakes with fried quails’ eggs
As these are basically poshed-up potato cakes, designed to accompany a haggis or the Howtowdie above you don’t need a specific match for them. (Maybe a shot of Dalwhinnie if you’re eating them on their own . . . )

Apple frushie with whisky cream
You may feel that enough is enough when you read that there are already 6 tablespoons of whisky in this delicious-sounding recipe but given that it serves 8 that’s less than a tablespoon per person! Whisky itself would be too dry an accompaniment but a whisky liqueur would be excellent. Drambuie would be the most easily available option but I’d go for the much subtler, more sophisticated Orangerie from the excellent Compass Box company if you can get hold of it (At a pinch you could serve a small glass of Grand Marnier . . . )

Oh, and if you’re planning a cheese course, try Harviestoun’s new OlaDubh or Traquair House Ale.

For more information about Scottish beers visit www.beers-scotland.co.uk