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Soups & StartersMeat
Fish
Desserts


Its all very well buying local but we thought you may like to be inspired with some traditional Scottish recipes. If you would like to submit your own recipes, please send them to editor@nfus.org.uk.

DEVERON SOUP
- courtesy of Diane Ingram

CELERIAC, CEPE AND OATMEAL SOUP
– courtesy of Allan Murray

BEETROOT and ONION SALAD
– courtesy of Allan Murray

BORDER WOOD PIGEON BREASTS WITH CARAMELISED APPLE, STORNOWAY BLACK PUDDING AND BEETROOT VINAIGRETTE
- kindly supplied by Fenwicks Restaurant, Edinburgh

 

STOVIES
courtesy of Ian Niven

HOW TO COOK A GOOSE
- by Claire Symington

SPICY POTATO WEDGES WITH SOUR CREAM
- courtesy of Christy Maitland

TRADITIONAL LEG OF LAMB
- courtesy of Mrs Gemmill

CHEESY PASTA WITH CHRISTMAS LEFTOVERS
- courtesy of Gary Mitchell

STIR FRIED SPROUTS - ACCOMPANIMENT
- courtesy of Allan Bowie

FABULOUSLY FRUITY PORK CURRY
- courtesy of Kevin Gilbert

SAUSAGE CASSEROLE
- courtesy of Karen & Lily Carruth

MELT-IN-THE-MOUTH BEEF STROGANOFF
- courtesy of Mairi Harper

CHICKEN SUNNYSIDE
– courtesy of Christine Cuthbertson

CONFIT BELLY OF RARE BREED SCOTTISH LARGE BLACK PORK, CELERIAC PUREE, FONDANT TURNIP AND SAGE ESSENCE
- kindly supplied by Fenwicks Restaurant, Edinburgh

LOIN OF HIGHLAND VENISON WITH SKIRLIE TATTIES & ROAST ARRAN BEETROOT
- Kindly supplied by Jacqueline O'Donnell, The Sisters Restaurant, 36 Kelvingrove Street , Glasgow

PORK LOIN WRAPPED IN LEEKS, PRESSED SHOULDER AND COLCANNON MASH
- kindly supplied by Liam McKenna Circus Bar and Grill - Edinburgh

POACHED BREAST OF PHEASANT, MUSHROOM AND SHALLOT COUSCOUS
- kindly supplied by Ian MacNaught Roman Camp Callander Perthshire

MEDALLIION OF WILD VENISON ON CREAMED SAVOY WITH SEARED CUTLET, BUTTERNUT SQUASH PUREE, VENISON KOFTA AND SOUR CHERRIES
- kindly supplied by Kevin MacGillivray Castleton House Hotel

BRAISED SHIN OF BEEF
- kindly supplied by Martin Wishart Restaurant Martin Wishart

ROAST GROUSE WITH ITS POT ROASTED LEG
- kindly supplied by Tony Borthwick Plumed Horse - Leith

Lamb
Pork
Summer Recipes
 

MONKFISH WITH CREAMY CURRIED MUSSELS
- kindly supplied by Dario

SCRAMBLED EGG WITH FLAKY SCOTTISH SMOKED SALMON
- courtesy of John Sinclair

CONFIT OF WILD SCOTTISH SALMON, BEETROOT JELLY AND PUREE
- kindly supplied by Charlie Lockley, Boath House, nr Nairn

ROAST COD WITH GIROLLES, CHORIZO AND POTATO PUREE
- kindly supplied by Mark Robertson The George Hotel

SEARED SCALLOPS WITH CRUSHED PEAS AND PANCETTA SAUCE
- kindly supplied by Geoff Smeddle from Peat Inn

CHRISTMAS CRANACHAN

WARM SCOTTISH RASPBERRY SPONGE (LOW FAT TOO!)
- courtesy of Christine Cuthbertson

WINTER FRUIT PIE
- courtesy of John Laird

FLAMBÉED SCOTTISH STRAWBERRIES WITH CHANTILLY CREAM AND SHORTBREAD
- kindly supplied by Fenwicks Restaurant, Edinburgh

MULLED WINE POACHED PEAR WITH CLOVE CUSTARD - SORBET OF BLUE STILTON - CARMELISED WALNUTS
- From the kitchen of: Bruce Morrison Ullinish Country Lodge

 

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