Here is a selection of my own recipes that I have regularly served to satisfied diners at fine dining establishments that have employed me over the years.

- Steamed Duck breast in fennel and star anise with a port syrup

- Rolled Aberdeen Angus fillet with pancetta crisp fondant potatoes with chanterelles and buerre blanc

- Baked organic South Uist salmon, with red pesto crust, lentil ragoutte and pomme neuf

- Vegetarian lasange with braised red cabbage, steamed asparagus, and a rose cherry tomato sauce

- Warm goats cheese, mille feuille with poached quail egg and braised rocket leaves

- Free range guinea fowl supreme, stuffed with morel spinach, rolled in serrano ham and scented with a light garlic juice

- Trio of lamb, faggot of lamb, braised lamb breasts and pan fried best end, with caramelised baby vegetable and barolo red wine sauce

- Baked Monkfish with Parma ham, figaro mash and sauce hollandaise

- Grilled free range chicken breast, filled with haggis, served with heather honey roasted parsnip and sweet potato mash

- Rare breed Lewis pork with bramble apple sauce, crisp crackling, roasted maris piper, served with natural pan jus