Pigeon with carrots and caraway is a delightfully simple dish and makes a perfect light supper as the evenings are getting warmer. The dish showcases just three ingredients, carrots, caraway…
Food and Drink
Potted pigeon: versatile and delicious
Potted pigeon is as delicious as it is versatile. A great way to use up the birds lurking in the freezer, it is undoubtedly best served on toast with a…
Pheasant carbonara: a hearty, quick supper
How to make pheasant carbonara
Growing rhubarb in The Rhubarb Triangle
It is rarely far from the limelight, so what is it that gives rhubarb the power to purge, pucker lips and excite celebrity chefs, asks Jeremy Hobson
Salted caramel chocolate mousse
Salted caramel chocolate mousse is the perfect offering to finish your Valentine’s day supper with a flourish. If chocolate is the way to your loved one’s heart, then look no…
How to make pigeon pate
Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
Roast turbot with chickpea stew
Roast turbot with chickpea stew is fish royalty, guaranteed to impress on 14 February. For more Valentine’s Day supper inspiration, try chopped venison heart with chilli salad. ROAST TURBOT WITH…
Chopped venison heart with chilli salad
This chopped venison heart with chilli salad is the perfect offering for those who like it hot. Struggling for dessert ideas? Try our salted caramel chocolate mousse for a delicious…
Haggis pakora. An Indian Scottish fusion
Haggis pakora is a delicious starter that will use up your Burns Night leftovers. Surprise your guests with this fusion of Scottish and Indian cuisine, which cleverly brings haggis together…
Millerighe haggis pasta with pesto
Millerighe haggis pasta with pesto is a warming and comforting dish for miserable, January days. Instead of binning your Burns Night leftovers, have a go at this delicious recipe and…