Rhubarb fool

Everyone’s first rhubarb taster of the year simply has to take the form of a warming crumble on a cold February evening. That tangy, crimson rhubarb laced with brown sugar…

Eggs florentine

Super for breakfast, brunch or supper, eggs florentine are a delicious (and non-meaty) twist on eggs benedict. As a quick supper dish it ranks alongside rarebits of varying geographical origins.…

Burn's Night Haggis. Cook with haggis all year round, not just on Burn's Night. These tartlets make a delightful starter.

The Burn’s night haggis comes to the fore on 25 January, when diners around the world raise a glass to the “Great chieftain o’ the puddin-race”, as Robert Burns eulogised…