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Puddledub pork


Posted in Recipes

Allan McLaughlin, Head Chef at The Loch Lomond Arms, Luss - serves 14

Festive: Breast of pheasant with caramelised apples


Posted in Recipes

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…

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