Recipes from Edinburgh New Town Cookery School

by Fiona Burrell

There is no comparison between bought frozen puff pastry and home made all butter pastry.

Puff pastry takes a bit of practice but the effort is worth it. Our 6 Month Diploma students concentrate on mastering this skill in their second term.

by Fiona Burrell

We teach our diploma students how to joint chickens because it is a more cost effective way of serving it.

You can also use the leftover carcass to make stock.

By following the instructions in this step by step guide you should finish with 8 neat chicken joints,

by Fiona Burrell

Atholl Brose is a drink that is made with oats, honey and whisky.

There are many different methods of making it but in essence the oats are steeped in warm water and the resulting milk is used as the base of the drink. Honey and whisky are added to taste and some people like to add cream as well. It can be served cold or warm.

by Fiona Burrell

This gorgeous summery starter that can be served warm or made in advance and served at room temperature.

by Fiona Burrell

This recipe can be used for rolls or a loaf.

If you find plaiting too difficult then shape it into a loaf or round rolls.

If you prefer you can leave the poppy seeds off or use sesame seeds instead but the poppy seeds give it a lovely nutty taste.

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