Gourmet + Hogmanay recipes (7)

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Baked Lobster Pots

Recipe by: Gina Owens-Stanley

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Individual ramekins of lobster baked with a breadcrumb topping make for an impressive dinner party starter.

Guinea fowl pudding

Recipe by: Norma MacMillan

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Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured potato pastry crust. Serve with Brussels sprouts and baby carrots.

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Herbed and Spiced Roast Beef Fillet

Recipe by: Eileen D.

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Roasting two large beef fillets instead of one ensures even cooking, especially important if you are serving this to guests. (The beef needs to be coated with the spice mixture, then chilled for at least six hours before roasting.)

Lobster Newburg

Recipe by: PATTY5

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This recipe is rich and delicious. Use fresh lobster and serve hot, over buttered toast slices. An elegant starter for a dinner party.

Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce

Recipe by: Grant

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A different way to use pheasant! Serve the sliced pheasant breast with clapshot, a distinctively Scottish side of mashed turnips and potatoes.

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Roast Fillet of Beef Stuffed with Lobster

Recipe by: MIKE SNOW

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This beef fillet roast is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.

Rock Salt Roast Beef

Recipe by: Dorothy Young

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Make a roast with a difference - not only is this roast beef toothsome and juicy, it is easy to prepare. An impressive dinner party dish, especially when you crack the salt shell for your guests.