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