This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant situated in the heart of the Trossachs National Park. This traditional Highland retreat on the banks of the River Teith is ideal for a romantic getaway and a fabulous wedding venue too. The historic and idyllic building and 20 acres of secluded gardens are perfect for wedding photos, and for the ceremony itself. The restaurant itself has been recommended by the AA as one of the top twenty eateries in Scotland and has been awarded the Three AA Rosette Award for their restaurant dining. The menus at the restaurant are prepared from locally sourced seasonal ingredients and guests can choose from a host of different menus including a la carte, five course tasting, afternoon tea or vegetarian menus.

Serves 4


Mushrooms and Marrow on Toast

12 Pieces of Middlecut Bone Marrow

Selection of Mushrooms

50g Butter

4 Slices of Sourdough Bread

4 Eggs

Buerre Blanc

2 Shallots

2 Tsp White Wine

1 Tsp White Wine Vinegar

2 Tblsp Double Cream

300g Unsalted Butter

2 Tblsp Chopped Chives




For the Mushrooms and Marrow on Toast

Push the soft marrow out of the bones and soak overnight in a bowl of water. Poach the pieces of Marrow for 1-2 minutes and refresh in a bowl of iced water to allow them to firm up. Sauté the mushrooms off in the butter, remove from pan and keep warm.

Toast the slices of Sourdough bread. In the pan used for the mushrooms fry the pieces of Marrow and drain on pieces of kitchen paper to get rid of any excess fat.

Poach 4 eggs by bring a pan of water filled at least 5cm deep to a simmer. Stir the water to create a whirlpool effect, slowly tipping the egg into the centre of this. Cook for 3-4 minutes until poached.

For the Buerre Blanc

Finely chop the Shallots and place into a small pan with the wine and vinegar. Reduce to a syrup, add the cream and bring to the boil. Take this mixture and bit by bit whisk in the butter, until smooth and emulsified, season and add in the chives.

For the garnish

Put the bacon in the oven and cook for fifteen minutes or until crispy and rigid.


Place the toast on 4 plates, spoon over mushrooms and bone marrow. Top with a Poached Egg, some watercress and a shard of crispy bacon. Drizzle around the Buerre Blanc and serve.