Fancy some Reekin Fat Hen or Mackerel Two Ways?
Renowned Edinburgh chef Mark Greenaway has created a menu that gives diners a taste of what Scottish cuisine was like in the 1500s.
Mark is whipping up dishes using locally sourced ingredients such as venison, oatmeal, wildflowers, forgotten herbs and Tennents beer aged with Whisky Oak.
He said: "As a Scottish chef, I love being challenged to find new and innovative ways to work with our nation's larder; it's not about reinventing the wheel, it's about reinterpreting it.
"Food and beer matching is growing in popularity but, up until now, no one has sought to delve so deeply into Scotland's past to rediscover the kind of flavours that would have originally been enjoyed with beer."
The recipes will be released online throughout 2015 and early 2016 with step-by-step guides and video demonstrations.
The release of the first dish will coincide with Whisky Month as part of Scotland's Year of Food and Drink.
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