Often it is difficult to find recipes that are both economical and truly tasty. Using chicken legs and puy lentils is a really cost effective way to produce a wholesome and delicious dish.
In Kyloe, a combination of fantastic chefs, a top of the range Montague broiler and rigorous training on the part of our dedicated front of house team, all help to ensure the steak that arrives at your table is top quality when you tuck into it.
This is an extremely easy recipe and very enjoyable to make however the hardest part is getting hold of the fresh duck blood and not over-cooking either the risotto or the black pudding.
Maybe it's wishful thinking, but I'm pretty certain spring is almost upon us. Being Scottish spring of course, there's still a nip in the air, so it's certainly not time for al fresco salads just yet…
If you are entertaining at home then I always recommend a dessert that you can prepare in advance, it means that you will have more time to spend with your guests on the night.