Phil Carnegie's food is accomplished and at times elaborate, but that does not put his recipes out of reach for the home cook. Many, in fact, are easy to prepare, but with richly flavoured results that are bound to impress.

It is perhaps unsurprising, given that the chef was raised in Scotland and now works at the opulent Inverlochy, that game dishes are among the highlight of this collection. His comforting Black olive crusted venison recipe is easy to prepare and makes a fantastic autumnal main meal, as does his innovative Quail strudel recipe, enhanced with earthy flavours of apple, truffles and mushroom.