This is Bath -- Our Celtic cousins in the far north will be partying this weekend. It is, of course, St Andrew's Day and Scotland's national day. The Scots love their food and what's served on St Andrew's Day varies, depending on the region. Whether it is for the grouse, which they prefer stuffed with cranberries and roasted, or for the wild deer, which still roam the Highlands, Scotland is famed for its shoots. The family cook in Scotland is very similar to their Celtic cousin in the South West being a keen baker producing savoury "bridies" which are little pasties filled with beef nestling in a good onion-flavoured gravy, and sweet tea breads which differ to a degree from the Cornish saffron bread, buns and cakes. Venison is readily available these days providing lean and tender cuts, haunch and saddle are generally roasted while other cuts are trimmed and chopped up for use in casseroles and in venison sausages, and a rich venison casserole is a very popular St Andrew's Day dish. Venison and chestnut casserole You can buy chestnuts already cooked and peeled in jars of vacuum packs Ingredients for four 700g diced venison; 2tspns plain flour; salt and freshly ground black pepper; 3tblspns olive oil; two medium red onions; two cloves garlic; 300ml full bodied red wine; 300ml hot beef stock; two or three bay leaves; 200g-225g cooked and peeled chestnuts; 2tblspns redcurrant jelly; 2tblspns roughly chopped fresh parsley Method Peel, halve and finely slice the onions. Peel and finely chop the garlic. Put the flour with a good seasoning of salt and freshly ground black pepper into plastic bag, add the diced venison and shake well so that the meat is well coated with the flour. Heat half the olive oil in a flameproof casserole, add the venison and sauté over a medium to high heat until browned. Remove the meat with a slotted spoon and set aside. Add the remaining oil to the dish and sauté off the onions, over a medium heat until soft and transparent and stir in the garlic and cook for just one minute before adding the venison, wine stock and bay leaves. Bring to the boil, then lower the heat, cover and simmer for an hour to an hour and a half, or until the meat is tender. Stir in the chestnuts and redcurrant jelly and allow to simmer for ten minutes. Check the seasoning and add more if necessary. To serve sprinkle the parsley over the top, and accompany with a creamy mash or some fluffy boiled rice. Scottish bridies Ingredients for four to six 50g margarine; 50g lard; 225g plain flour; pinch of salt; 350g rump steak; 25g beef suet; one large onion; salt and freshly ground black pepper; one small egg; 1-2tblspns ice cold water Method In a bowl, rub the fats into the flour until the mixture resembles breadcrumbs, add a good pinch of salt and mix. Add sufficient water to form a firm dough. Roll out on a floured board and, using a plate, cut out circles of pastry. Trim the steak of any fat and cut the into thin slivers. Finely chop the suet. Peel and finely chop the onion. Mix the steak, suet and onion together, season with salt and freshly ground black pepper. Divide the mixture evenly between the pastry circles. Dampen the edges of the pastry, fold over to form a half circle and seal the edges well, then using your finger and thumb fold over the edge to give a double seal. Beat the egg and water together and use to glaze the bridies. Place them on an oiled baking sheet and cook in a preheated oven at 190C (Gas mark 5) for 40-45 minutes.
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