Supercharged Skirlie with roast tomatoes, wild venison chorizo and Anster cheddar.

  • Neal Robertson

Recipe by Neal Robertson – Entry 2013 –

Inspiration / Influences / Story behind recipe
This year I want to showcase some of the best ingredients found in Scotland and Fife and take porridge off the breakfast table and onto the dinner table.


80g oatmeal
500ml mushroom stock
or 475ml water and 2 tbsp. mushroom ketchup
15 cherry tomatoes
1 shallot, finely diced
1 clove garlic, crushed
1 stick Great Glen Game wild venison chorizo, finely diced
50g Anster cheddar, grated

Bring the stock to the boil and pour over the oatmeal, leave to soak for at least two hours.
Meanwhile, halve the tomatoes and rub with rapeseed oil, salt and pepper.Roast, cut side up, in a medium oven until slightly dried and coloured.
Fry the chorizo in a little oil and set aside, saving the pan juices too.
Soften the shallot in a large pan without colouring, then add the garlic and stir through. Tip in the oatmeal and stock and gently cook out, check seasoning.
Serve the skirlie in bowls with the tomatoes, chorizo, pan juices and cheddar scattered over.