Recipes from Edinburgh New Town Cookery School

Raspberry Fool
by Fiona Burrell

Because frozen raspberries are easy to find this pudding can be made all year round and can be a little taste of summer on a cold February day! Only use fresh raspberries when they are in season and plentiful. Because raspberries vary in sweetness always check the sweetness of the finished fool.

Venison pie
by Fiona Burrell

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.

by Fiona Burrell

We all think of strawberries and cream at this time of year.  Not only are the strawberries in season, of course, but they are also very much part of Wimbledon fever. 

My Grandmother always served strawberries with a twist of black pepper which really brings out their flavour and reminds me of her summer kitchen. 

by Fiona Burrell

Steak and Mushroom Pie is perfect for serving on a cold winters night.

Serve with creamy mashed potatoes, glazed carrots and leafy green vegetables such as Savoy cabbage.

by Fiona Burrell

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 butter instead.

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