Scottish Field brings you another delicious recipe, this time it’s venison, haggis, creamed leeks, beetroot and basil pesto with a truffled jus.
This recipe comes to you courtesy of Paul Wedgwood who, with his wife Lisa, opened Wedgwood on the Royal Mile.
Paul’s lack of formal culinary training has allowed him the freedom to experiment with flavours and to create dishes that you may not normally expect to find on the menu at a Scottish fine dining restaurant.
This, coupled with a passion for foraging and for sourcing produce from fellow small, independent companies and producers makes for an often surprising and always exciting range of dishes.
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