Potted pigeon is as delicious as it is versatile. A great way to use up the birds lurking in the freezer, it is undoubtedly best served on toast with a…
Recipes
Pheasant carbonara: a hearty, quick supper
How to make pheasant carbonara
How to make pigeon pate
Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
Chopped venison heart with chilli salad
This chopped venison heart with chilli salad is the perfect offering for those who like it hot. Struggling for dessert ideas? Try our salted caramel chocolate mousse for a delicious…
Haggis pakora. An Indian Scottish fusion
Haggis pakora is a delicious starter that will use up your Burns Night leftovers. Surprise your guests with this fusion of Scottish and Indian cuisine, which cleverly brings haggis together…
Millerighe haggis pasta with pesto
Millerighe haggis pasta with pesto is a warming and comforting dish for miserable, January days. Instead of binning your Burns Night leftovers, have a go at this delicious recipe and…
Roasted pumpkin stuffed with haggis
This roasted pumpkin stuffed with haggis, cheese and tatties and topped with garlic breadcrumbs is so delicious it shouldn’t just be saved as a Burns Night leftovers supper. Portion it…
Frozen game birds. What to do with them
Frozen game birds always seem to be wasting freezer space rather than making delicious suppers at this point in the season. Rather than groaning at another full bag destined to…
Best fruitcake recipe: WI centenary cake
Fruitcake is a sporting essential, and all the more so over the festive season. Whether you are tucking yours in a pocket for the peg, handing it out at the…
Winter chutney: great with leftovers
Winter chutney is the perfect match for a feast of cold meats. Save it to enjoy with your Christmas day leftovers and you won’t tire of cold turkey and ham…