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Beef vindahlo
View recipe: Beef vindahloThis is one of my favourite curries. The sauce is rich and thick and the slowly braised beef makes it perfect for a Saturday night supper. Like all spiced dishes, it is better cooked and reheated the next day but you can prep it the night before and just leave it to talk to itself…
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Potted Haddie
View recipe: Potted HaddieThis 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
View recipe: CranachanThis 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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About the Author
Janet Davies, author and creator behind Pigeon Cottage Kitchen, is passionate about sharing recipes of wholesome and delicious food. Read full bio.
