Lochay venison casserole with herb dumplings
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David Dougan, Head Chef at The Bridge of Lochay Hotel, Killin - serves 4
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Your search for “” returned 12 results
Puddledub pork
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Allan McLaughlin, Head Chef at The Loch Lomond Arms, Luss - serves 14
Meringues with Scottish berries
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A recipe by Shona Baston from The Wee Blether - Kinlochard
Warm black pudding salad
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A recipe by Stuart Fraser from The Oak Tree Inn, Balmaha - serves 2
Dark chocolate and vanilla pod ganache tart with Scottish raspberries
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A recipe by Carolyn Barrowcliffe from Venachar Lochside
Teriyaki salmon with noodles
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A recipe by Nick Nairn from his Cook School - serves 4
Festive: Robert’s Christmas pudding sundae
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A recipe by Robert at The Oak Tree Inn, Balmaha - serves 1 or 2. This is a great idea for using up left over Christmas pudding!
Festive: Breast of pheasant with caramelised apples
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A recipe by Nick Nairn from his Lake of Menteith Cook School - serves 4. Buy a whole pheasant from the butcher then remove the breasts for pan-frying. The meaty carcass can be used for delicious stock or soup. If…
Festive: Chicken and leek terrine with apple and apricot chutney
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A recipe by Chris from the Bridge of Lochay Hotel, Killin - serves 8-10
Festive: Seared Scottish wood pigeon with new potatoes and pancetta salad
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A recipe by Tyla from the Bridge of Lochay Hotel, Killin - serves 4
Festive: Loch Venachar hot smoked trout paté with cucumber pickle & Perthshire rapeseed oil croutes
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A recipe by Andy Barrowcliffe from Venachar Lochside - serves 4.
Tom’s nettle, rocket & pumpkin seed pesto
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A recipe by Tom Lewis from Monachyle Mhor