Here are some of our favourite recipes perfect for Summer Entertaining and most products available here to buy at Taymouth Courtyard Delicatessen & Gifts.

Smoked Venison and Peppered Pear Salad

(Serves 2)

• 1 large firm pear, peeled, cored and cut into eight wedges
• 4tblsp cider vinegar
• 2tblsp castor sugar
• 1tsp coarsley ground black pepper
• 1 pack sliced smoked venison
• Small bag salad leaves
• 1 tblsp hazelnuts
• Hazelnut oil to drizzle

Place the vinegar, sugar and pepper in a small frying pan and heat gently to dissolve the sugar then turn the heat up and place the pears in the liquid. Boil furiously for a minute turning the pears to coat with the pepper then remove the pan from the heat.

Arrange the leaves, venison and hazelnuts in 2 shallow bowls. Spoon the pears and their liquid round the plates, then drizzle a little hazelnut oil over the top.

Ciabatta picnic Loaf with roasted peppers and cold-smoked venison

(Serves 4)

Smoked prosciutto is also good in this, instead of the smoked carpaccio.

You can add thinly sliced tomatoes or use other roasted vegetables such as courgettes or aubergines instead of the peppers.

• 1 ciabatta
• 2 tbsp extra-virgin olive oil
• 3 tbsp pesto (preferably rocket pesto; otherwise, basil pesto is fine)
• 280g jar of roasted peppers in olive oil, drained
• 25g rocket
• 150g mozzarella, thinly sliced
• 100g cold-smoked venison

Cut the loaf in half lengthways and remove a tbsp or so of the soft bread inside, to leave more room for filling. Place both halves side by side on a board.

Drizzle the oil over one half and spread the pesto over the other half. Place about two-thirds of the jar of peppers all along one half. Pile the rocket on top and squish down. Top with the cheese and season with salt and pepper.

Place the venison on top.

Top with these then clamp the two halves together. Tuck in any bits of filling that are trying to escape.

Tightly wrap in double foil then in clingfilm. Place in the salad drawer of your fridge with a heavy weight such as cartons of orange juice on top.

Next day, take to your picnic and cut with a very sharp knife.

Smoked Lamb with sweet potatoes, feta and mint

(Serves 4 - 6)

Be sure to buy the orange-fleshed sweet potatoes as these look so pretty in this dish

• 600g sweet potatoes, peeled, cut into bite-size cubes
• Extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 large cos lettuce, washed, large leaves torn
• 200g smoked lamb, torn into large pieces
• 100g feta cheese, cubed
• 20g fresh mint, leaves torn
• Sherry vinegar

Place the sweet potatoes in an oven tray with 2 tbsp oil and toss around, to coat. Season with salt and pepper and roast in a preheated oven ( 200C / 400F / Gas6) for 30 - 40 minutes or until tender. Then tip into a bowl with 2 tbsp oil and the sherry vinegar, stir gently then set aside to cool till barely warm.

Place the lettuce in a salad bowl, top with the lamb then the sweet potatoes. Combine the feta and mint then tip over the sweet potatoes. Drizzle 1 tbsp oil all over, season with black pepper and serve.

Kedgeree of Smoked Goose with Broccoli

(Serves 4)

• 4 slices smoked goose per person, sliced.
• 1 red bell pepper, diced.
• 1 large red onion, thinly sliced.
• 250g basmati rice.
• 30ml double cream.
• Small bunch coriander, finely chopped.
• 2 hardboiled eggs, roughly chopped.
• 1 teaspoon mild curry powder.
• Knob of butter for frying.
• 1 medium head of broccoli.
• 300ml chicken stock.

Melt the butter in a saucepan and cook the onions and red pepper for 4-5 minutes. Add the curry powder and then the rice. Stir for 1 minute then pour in the chicken stock. Bring the pan to the bowl and then cover and simmer for 12 minutes. Remove from the heat and set aside, without removing the lid, to steam.

Cut the broccoli into florettes and steam for 3-4 minutes or until al dente. Wait another minute then fluff the rice and add the cream, broccoli, smoked goose, coriander and eggs.

Garnish with fresh coriander and serve.