Category: Scottish
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Venison with a red wine and blackcurrant sauce served with a potato and celeriac mash
Take four generously sized venison noisettes, pan-fry in oil and butter. Get the pan very hot before adding the seasoned venison, then cook the first side until it has a good colour (about 3 minutes) and then flip it and cook till the other side is also nicely browned. Easy!
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Bashed Neeps – the real thing
How to make bashed neeps, traditionally served with haggis and champit tatties
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A delicious vegetarian haggis
Not Delia creates her very own recipe for vegetarian or vegan haggis – in plenty of time for Burns Night on 25 January
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Not Bashed Neeps (Mashed Swede)
Not Delia cheats by finding an acceptable substitute for bashed neeps