Fantastic recipe to get you in the festive mood

Christmas is coming – and we’re all starting to think of what we’ll eat this festive season.

This week, we present a series of recipes courtesy of BenRiach Whisky, which have been created by Ed Barnard from Right to Roam.

Chef Ed is based at Right to Roam, a culinary pop-up in Speyside and London exploring an affinity for food cooked on fire and in the outdoors using the best of local produce.

He said: ‘To put it simply BenRiach is the opposite of boring.

‘This adventurous Speyside distillery creatively explores the art of distillation and cask maturation and really pushing the boundaries of malt making. Their approach shaped this eclectic festive menu paired with BenRiach 10 Classic and BenRiach 10 Curiositas its peated partner.

‘From whisky roasted beetroot carpaccio, venison apricot skewers, whisky barley risotto, whisky infused plank roast salmon to toasted oat panna cotta with raspberries, these dishes are perfect for those seeking eclectic inspiration for their festive menu.’