Fresh from the garden to the kitchen

We are fortunate enough to have access to several extremely high quality butchers and meat suppliers in this area, including the Cairngorms Connect venison. All the sausages we use are local, exceptional quality and greatly varied.

Sausage and Lentil Simmer

1 tbsp oil

130g smoked bason (chopped into small dice)

1kg sausages

2 onions

1 large carrot

4 garlic cloves, roughly chopped

3 sprigs of rosemary

300g Puy lentils

850ml hot stock

1tbss white wine vinegar

400g tin of chopped tomatoes

2tbsp chopped fresh parsley

If you have any, we highly recommend adding fresh or dried lovage, or lovage salt (supplied by Scot Mountain Holidays, if you’re interested)

1. Saute sausages and bacon in a pan.
2. When sausages are nicely browned, scoop out onto a plate.
3. Add onions, carrot and garlic and continue to cook until onions soften.
4. Return the sausages to the pan and add rosemary, lentils, stockk, vinegar and tomatoes. Season with salt and pepper.
5. Bring to the boil and simmer rapidly for 5 minutes before turning down the heat.
6. Cover and simmer for 45mins, stirring occasionally.
7. Serve with a winter salad or green veg.