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A gorgeous turkey casserole braised in red wine with pancetta and mushrooms. Perfect for a hearty winter supper.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Crispy potato pancakes layered with haggis, served with a fried egg and a warm pancetta and spinach salad.
Two cuts of beef, spice-marinated rump and braised blade, served with nutty couscous, root vegetables, and a rich reduction.
A comforting bean and sausage hotpot served with melting cheese toasts and tender broccoli florets.