Come and cook the winning menu from the Great British Menu 2006, served for her Maj's 80th birthday, with my roe venison main
Nick Nairn original cure smoked salmon, potato pikelets & horseradish cream
Scottish hill roe venison, potato rosti, roots, cabbage and gravy (my winning main course dish - the queen loved it!)
Raspberry Souffle with white chocolate ice cream
Back in 2006 I was lucky enough to win the 1st series of Great British Menu and so cooked this wonderful roe venison dish for the Queen's 80th birthday. It was such a great event, and the queen praised the venison dish in particular! I don't know why I haven't had it on a class before, it's always a treat to make. I'm sure you'll all love it, too.
Back then I had to organise my local butcher getting hold of scores of roe deer from local stalkers for the event - it took some doing.
The other 2 dishes on this Queen Liz celebratory menu are a superb salmon starter, adapted from chef Richard Corrigan's winning starter on the day. Today, we're using my own-cure smoked salmon, which is always a sellout at Christmas, partnered with homemade tattie pikelets and horseradish cream.
I don't want to overblow my own trumpet, but this pud is also mine and also won on the day. However the show organisers decided I could only win one course, and it was disallowed. But I can assure you it's a winner. Delicious Scottish raspberries inside a fluff-tastic souffle with a soothing sweet white chocolate ice cream.
And which did the Queen like best? Well, that would be telling... Come and cook them yourself and decide!