An easy recipe to make Gressingham duck breast

Alan Matthew is the executive chef at the golfers’ paradise that is Trump Turnberry, and here he shares another tasty recipe with Scottish Field readers.

Alan’s menus change with the seasons in order to ensure that the restaurants can make the most of as much of Scotland’s larder as possible.

He said: ‘Our cheeses are Scottish, much of our fruit and veg is Scottish and so is out meat and fish.

‘Fish is my favourite thing to cook, and we source ours from the Borders and Peterhead. In fact the menu that’s in front of me now features a hot smoked salmon with horseradish, potatoes and lobster butter sauce. Delicious.’

This recipe originally appeared in Scottish Field’s May 2017 issue.