Upland. A week spent in Scotland in the early weeks of writing this book was the perfect place to work on some of the recipes. I walked in the mountains and gathered pine branches to make into pine jelly to eat alongside venison, my favourite winter meat.
Dark Lentil Soup with Horseradish Cream
& Browned Butter Leeks
Smoked Venison Sausages with
Rough Apple Pie with Walnut