Recipes from Edinburgh New Town Cookery School

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.

by Fiona Burrell

Choux pastry is a lovely pastry to make whether you are using it to make sweet things such as profiteroles, eclairs, or savoury such as gougere.

It can be deep fried to produce beautifully light beignet soufflees or very tasty cheese aigrettes.

Care needs to be taken when measuring the ingredients.

by Fiona Burrell

This soup is easy to make and is good for cold winter evenings.

Serve with a chunk of crusty bread or a savoury scone.

If preferred you could use butternut squash instead of a pumpkin.