David Wilson prepares his three course meal for Andrea Brymer at The Peat Inn in Anstruther, Fife. David's menu includes Dressed Anstruther Crab with Lime and Coriander and a Citrus Vinaigrette followed by Medallions of Venison Fillet on a Wild Mushroom Cake with Truffle Sauce and for desert A Little Pot of Chocolate and Rosemary served with Rosemary Shortbread.
Keywords: Desert Island Chefs, Andrea Brymer, chef, dining, dinner, recipe, Scottish Television, menu, Scotland, The Peat Inn, Peat Inn, David Wilson, Anstruther Crab, Medallions of Venison Fillet, Wild Mushroom Cake, Pot of Chocolate and Rosemary, Rosemary Shortbread
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