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We know you love the best of Scottish food

We know you love the best of Scottish food Here at Scottish Field magazine we are always featuring mouthwatering recipes from some of Scotland's finest chefs. As we know lots of you are dedicated foodies so here we share some of these recipes in a fantastic, evergrowing online cookbook to be plundered at will! You can also add your own recipes here if you would like to share them. Adding your own is simple just log onto the site then click on the words 'Add your own' underneath this introduction. Choose 'recipes' from the page that comes up next and then just key in your recipe. (It is easiest just to key everything into the box marked 'description'). If you would like to add a photograph and know how to feel free if you would like to add a photo and don't know how to then email us on editor@scottishfield.co.uk and we'll help. If you have tried any of the recipes here would like to add your own comments about how easy you found it or not! Or how delicious it was just click on the words 'more comments click here' under the name of the recipe, then just add your comments in the box provided. (Don't forget to log into this site first).

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Venison, cranberry, port and orange casserole Recipe provided by: Stewart Collingswood, Alba Game Fishing, 342 South Gyle Mains, Edinburgh EH12 9ET, Tel: 0131 538 6428   Latest posted comment: roggles - Hi Stewart i am taking my disabled wife on a respite break to a yurt in august and am planning to buy some venison, rabbit, wild boar, etc, which i intend to cook in a dutch oven over an open fire, this recipe is just what i have been searching forcan you give me any tips for cooking it in this manner.........cheers Neil More comments click here
     
Carrot cake served with a sherry and orange sauce Recipe provided by: Stewart Collingswood, Alba Game Fishing, 342 South Gyle Mains, Edinburgh EH12 9ET, Tel: 0131 538 6428   Latest posted comment: tinker - absolutley delicious.... I love carrot cake but hate all that googy cream that normally covers, the sherry and orange sauce made a wonderful inspiring change....mmmmmmmmmMore comments click here
     
Panaché of Shieldaig langoustines, leek and chèvre in a filo basket Recipe provided by: Chris Field of Tigh an Eilean, Sheildaig www.stevecarter.com/hotel/rest.htm   More comments click here
     
Ginger-poached Williams pear, warm gingerbread, double ginger ice cream and an orange syrup Recipe provided by: Chirs Field of Tigh an Eilean, Shieldaig   More comments click here
     
Baked New York cheesecake Serves: 4 - 6   Recipe provided by: head chef Matthew Powell, Malmaison Brasserie 1 Tower Place, Leith, Edinburgh EH6 7DB Tel: 0131 468 5001   More comments click here
     
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