If you learnt to cook in the 1960s, as I did, you will remember those precursors of our modern brasseries, which were called bistros - candles in Chianti bottles, menus on blackboards, wine in carafes,...
This is dark, rich and luscious and needs lots of fluffy mashed potato to absorb all the exquisite sauce. It's perfect, too, for entertaining as it braises slowly in the oven so you can forget all about...
Smoked haddock makes a very fine soup, and this I've adapted from a famous version invented in Scotland, where it is called Cullen Skink. If you add poached quails' eggs to the soup this makes a delightful...
You can obviously use strawberries or indeed any summer berry mixture with these. They are extremely light, melt-in-the-mouth, and although they are a summer recipes you could serve them on Burns Night...
One of my own favourite Scottish desserts. In The Summer Collection we made Caledonian ice cream with caramelised oatmeal and now we've discovered it works really well with Cranachan. We find that frozen...