Recipe: Partridge roulade stuffed with a pear, tangerine and thyme mousse, Andrew Beattie, Braehead Foods
"The partridge season runs from September 1 through to February 1 and partridge offers a great introduction to game for the novice" .
Recipe: Goan monkfish curry, Shabu Natarajan, head chef, KoolBa, Glasgow
"The fish in this curry comes from the Shetland Isles and we blend it with Indian spices to produce a mouth-watering dish that’s full of
Recipe: Sea trout and crab Southern curry, Sandy Brown, Ka Pao at swg3, Glasgow
“This dish has already become a firm favourite among our clientele, and we love it ourselves."
