Nadia G’s 'Famous' Drunken Peaches

By Steve Kielty and Laphroaig

It's vegan!

Sweet, but not too sweet with the peaty punch of Laphroaig 10 - a surprising twist on the classic French Martini.

Creamy, refreshing and incredibly moreish - an aromatic combination of honey and coconut to bring out the softer vanilla notes of Laphroaig 10.

Islay’s very own espresso martini – shaken not stirred, making a smoky, aromatic and indulgent serve.

Long, quick and easy, balancing smoky, sweet and sour - perfect for sundown sipping, with a welcome snack of candied ginger.

Spicy, sweet and smooth - a classic Old Fashioned with smoky flavour and a ginger twist.

Hot and peaty Laphroaig 10 with a fiery kick of fresh ginger and sweet agave.

Almost a margarita, but definitely a sour; a classic Laphroaig combination of salty, smoky and spicy flavours, finished with a salted rim and candied ginger.

The classic whisky highball but with a spicy and fresh twist, lengthened with ginger ale and a jalapeño kick.

A smoky mature classic cocktail with a zesty finish, made to be sipped slowly and savoured.

Iconic Laphroaig 10 topped with ginger ale, a simple yet smoky classic with a touch of heat.

Spicy, sweet and smooth - a classic Old Fashioned with a peaty flavours and a ginger twist.

As seen on the Route 66 journey, the bigger the steak, the better.

By Steve Kielty and Laphroaig

By Bettina Campolucci Bordi and Laphroaig

1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. 2. While potatoes boi

Heat a wok over high heat and pour in the vegetable oil. Add the dried chillies and habanero and toss for a few seconds until toasted, and then add the ginger and stir-fry briefly. Stir in the scallops and cook, tossing continually, for 1 minute. Pul

For the steak: 1) Mix the Worcestershire sauce, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak and swish around, turning until evenly coated. 2) Marinate at room temperature for 15 to 30 minute

1) Preheat a non-stick frying pan over a medium high heat. 2) Roughly chop six of the bacon slices, and add to the pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon t