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Elaine Lemm

Ham Hock, Scotch Egg and Tomato Jam for Burn's Night

By January 16, 2013

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In honour of Burn's Night next week, recipe of the week this week comes from the beautiful Cameron House Resort in Scotland and talented chef Ryan Neil.

 Ham Hock Terrine

This is a lovely combination of ham hock, a tasty Scotch egg and a tangy tomato jam. The recipe epitomises the wonderful, modern cooking coming out of Scotland in case you thought it was all Haggis, porridge and Tattie Scones.

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Photo © Cameron House.


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