‘Gie her a Haggis’ It’s that time of year again to dust down your kilts and prepare yourself for all things haggis and whisky to celebrate Burns Night! Typically cold and dark, on the evening of 25 January Scotland will once again celebrate the life and work of the 18th Century poet Robert Burns. Burns […]
This makes a lovely smart vegetarian dinner party main course dish. If you prefer you could serve it with polenta or on a piece of toasted sourdough bread as a starter. If putting in the pastry make sure there is not too much liquid around the mushrooms – just enough to coat them. If serving […]
Prosecco and peach jellies based on the classic Venetian cocktail, the Bellini, served with grilled pears and almond and citrus biscotti. Instructions: Make the raspberry coulis: put the raspberries, icing sugar and lemon juice in a pan and heat until the raspberries start to break down. Pass through a fine sieve to remove the pips. […]
This is Henry’s Broken Crème Brûlée recipe. Instructions: Frozen Shortbread Preheat the oven to 170C /150C fan. Melt the butter and stir into the flour and sugar until it forms a dough. Transfer mixture to a baking sheet lined with parchment paper and press flat to about 3mm thick. Bake in the preheated oven for […]
A trio of mini desserts which are designed to showcase Scottish raspberries. The trio consists of: Raspberry meringues filled with raspberry cream and served on a canapé spoon, with freeze dried raspberries soaked in Chambord liqueur. A fresh raspberry and pink Prosecco jelly served in a shot glass. A mini Raspberry cranachan, with a twist. […]
The last Sunday before Advent is traditionally “Stir Up Sunday” when Christmas puddings are mixed and stirred whilst making a wish. This recipe is one that was my Grandmothers – with a few tweaks from me. The original recipe contained suet but that means that it can’t be served to vegetarians so I have used […]
This recipe contains chopped dried apricots but you could also use other dried fruit such as cranberries, peaches, apples, cherries, blueberries etc. You could also add a mashed banana or nuts such as hazelnuts, pecans or almonds. Sunflower and pumpkin seeds also work well. Alternatively, if you don’t want to add fruit just leave it […]
This mincemeat is so easy to make and can be stored in the refrigerator. You can play around with the ingredients and change the dried fruit if you like. Try chopped dried apricots, dried mangos, dried cherries etc. It stores easily in the fridge so you may prefer to make double the batch so you […]
This is a great way of using up leftover turkey. It is best to use the brown meat from the drumstick and thigh. However the sauce can be used to cook raw chicken or prawns. Just add the chicken or prawns a little earlier and cook over a low heat until the meat is cooked […]
This pie makes the most of readily available stewing venison. Serve it on a cold winters night with mashed potatoes and a mix of colourful vegetables. It is a great dish to freeze with or without the pastry top. Instructions Preheat the oven to 170C/Fan oven 150C/gas mark 3. Toss the meat in the seasoned […]