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The Scottish Gourmet

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A delicious range of dishes created by our chefs, ready for you to reheat whether dining alone or with company.

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Hunters Chicken

A classic chicken stew. Chicken thighs marinated in red wine, garlic and rosemary, sealed in olive oil, and cooked slowly, “hunter’s style” with tomatoes, olives and anchovies. Forget the bland supermarket versions – try this dish for its real authentic flavours.
Serves One - £7.99
Serves Two - £14.99
New Classic Chicken Dish

Breast of Guinea Fowl

An upmarket roast guinea fowl recipe for a special occasion. Served on a bed of cabbage and topped with a rich mushroom and Madeira sauce, this lovely old-fashioned game dish an impressive treat to serve up to your guests.
Serves One - £10.50
Serves One - £19.99
New!

Braised Steak with Shallots

Normally used in casseroles in this dish the whole steak is cooked with shallots in a red wine sauce resulting in a tender melt in the mouth flavoursome dish. A great alternative to the traditional steak dishes.
Serves Two - £16.99
Serves One - £8.99

Duck Breast on a Plum Compote

Honey glazed Gressingham duck breast is presented on a compote of plums blended with mixed spice and cinnamon and accompanied by a rich port jus. A fitting supper to grace even the finest of dining tables.
Serves Two - £19.99
Serves One - £10.50

Medallions of Pork stuffed with Haggis

Medallions of pork tenderloin, stuffed with haggis, pan fried and topped with a Drambuie sauce and glazed apple slices. A superior dish to serve to special guests on an extra special occasion.
Serves Two - £14.99
Serves One - £7.99

Medallions of Venison with Port and Stilton

A rich and robust dish. Medallions of Highland venison dressed in a port-laced sauce made from the cooking juices from the meat, and to which crumbled Stilton and double cream have been added for an opulent finish.
Serves Two - £16.99
Serves One - £8.99

Beef Stew with Stout

A substantial autumn stew containing diced Scotch beef browned then combined with onions, prunes, tomatoes, juniper berries and orange then finally the stout is added. Cooked at a low temperature for several hours, turning into a rich, sweet and glossy sauce.
Serves Two - £15.99
Serves One - £8.50
Autumnal Stew

Rabbit, Wild Mushroom & Roasted Shallots

Fifty years ago it wasn't difficult to find a butcher or poulterer who could sell you a nice bit of rabbit for the pot but not so anymore. This month I've created a recipe full of countryside flavour - tasty pieces of fresh rabbit simmered in a casserole with white wine, wild mushrooms and a whole shallots.
Serves Two - £16.99
Serves One - £8.99


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Chicken with Asparagus & Chive Cream

Medallions of Venison with Port and Stilton

Roast Lamb with Orange & Rosemary Stuffing

Herby Lamb Cobbler

Choose from this month's arrival dates

16-Sep-2010
23-Sep-2010
30-Sep-2010

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