Game season is in full swing now. I have been lucky enough to cook some of the scarce grouse this year.
Served with parsnip crisps, bread sauce and crispy potato cake.
Then to try something different I have been experimenting with game pasta. These got dressed with truffle butter, Parmesan and crunchy crumbs.
The season is over but here are some photos from when the brief Scottish asparagus season was at its peak in May.
Asparagus frittata with mint and Parmesan and an asparagus pastry with herbs and cream cheese.