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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Recipes
If you’re looking for inspiration in the kitchen, why not try one of our recipe cards? Created by chefs working right here in the National Park, and focusing on using local produce, we promise you don’t need a Michelin star to whip up any of these tasty treats!
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