Author: Janet Davies @pigeoncottage
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Potted Haddie
This is such a simple starter and smoked haddock really makes a change from salmon or mackerel pate. The flavour is fabulous and a perfect pairing with some thin slices of toasted sourdough. This is my go-to starter for Burns Night along with Haggis Pie and Cranachan for dessert. Serves 6 Ingredients To make…
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Cranachan
This classic Scottish dessert can be served at any time but I usually make it for my annual Burns Night Supper. I’m not a Scot but I was born on St Andrew’s Day so I claim it anyway! Serves 6 Ingredients To make… Share, follow, like, enjoy!
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New year, new look!
Happy new year dear readers! If you’ve checked out the Pigeon Cottage Kitchen website this year, you’ll see that it has a brand new look. There are so many recipes on the site now, I wanted to make the navigation and search facilities much easier from the home page so that you can search e.g.…
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