Recipes from Edinburgh New Town Cookery School

by Fiona Burrell

Hot Cross Buns are traditionally served at Easter and are delicious.

They are best served warm from the oven but are still good the next day, toasted like a tea cake.

This recipe uses a starter dough which helps to give more flavour.

by Fiona Burrell

This is a delicious pie that is suitable for lunch, buffets, picnics and at any time of the year.

It is served cold and you can add jelly to it if you wish. I

f you want to make it spicy add some chopped fresh chilli to the onions for the last few minutes that they are cooking.

by Fiona Burrell

This is a great way of using up leftover turkey.

It is best to use the brown meat from the drumstick and thigh. However the sauce can be used to cook raw chicken or prawns.

Just add the chicken or prawns a little earlier and cook over a low heat until the meat is cooked through.

by Fiona Burrell

This mincemeat is so easy to make and can be stored in the refrigerator.

You can play around with the ingredients and change the dried fruit if you like. Try chopped dried apricots, dried mangos, dried cherries etc. It stores easily in the fridge so you may prefer to make double the batch so you have some to hand when the mince pies run out, which they will - quickly!

by Fiona Burrell

This recipe contains chopped dried apricots but you could also use other dried fruit such as cranberries, peaches, apples, cherries, blueberries etc.

You could also add a mashed banana or nuts such as hazelnuts, pecans or almonds. Sunflower and pumpkin seeds also work well.

Alternatively if you don't want to add fruit just leave it out.