Recipes from Edinburgh New Town Cookery School

Spiced Turkey Salad
by Fiona Burrell

This is a delicious and refreshing way to use up cooked brown turkey meat. Ras-el-hanout is a Morrocan spice mix. It means “top of the shop” or high class and a good mixture will contain about 20 spices but it can contain more. Commonly it has paprika, cumin, chilli, cinnamon, rose petals, fennel, allspice etc.

mushroom pithiviers
by Fiona Burrell

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 with polenta or on toast you may prefer not to reduce the sauce so much.


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.