- Dec 26, 2014
Edinburgh Evening News 30 - Treacle Tart, Honeycomb and Vanilla Cream
New Year’s Eve is just around the corner. If you are entertaining at home then I always recommend a dessert that you can prepare in advance – it means that you will have more time to spend with your guests on the night. This week, I share my recipe for Treacle Tart, Honeycomb and Vanilla Cream. Find the full recipe here.
- Dec 19, 2014
Edinburgh Evening News 29 - Recipes to jazz up Christmas
It’s the final countdown! This week I share my last side dish recipe to jazz up your Christmas table aswell as an alternative Christmas dessert. Find the full recipes here.
- Dec 18, 2014
Mark Greenaway impresses with his Sticky Toffee Pudding Soufflés on Sunday Brunch
This past weekend saw Mark Greenaway as the guest chef on Channel 4’s Sunday Brunch. He was in good company with Jon Richardson, Paloma Faith, Frank Skinner and Sarah Hadland looking on as he created his sticky toffee pudding soufflés. There was baited breath all around. Simon Rimmer seemed to think that attempting soufflés on live TV was a very brave move. But Mark calmly explained that soufflés are a dish that have a bad reputation for being difficult but once you follow
- Dec 16, 2014
Edinburgh Evening News 28 - Carrots in Orange and Butter with Star Anise| Cranberry and Chestnut Stu
I can’t believe it is almost the middle of December! Christmas is rapidly heading our way but there is no need to panic. As promised, this week I continue to share my recipes for the perfect side dishes for your festive meal, which will bring excitement to your table. You can find the full recipes here.
- Dec 16, 2014
Edinburgh Evening News 27 - Mark Greenaway’s tips for stress-free Christmas dinner
Well December is finally upon us and there is just one thing on everyone’s minds – Christmas! Getting prepared for the festive period often seems like a daunting task but I am on hand to help. Find the full article here.
- Dec 1, 2014
Edinburgh Evening News 26 - Orange Cured Hake, Mandarin Gel, Tomato, Beetroot, Pea Shoots
It is no accident that I am about to share my third hake recipe since my column began. Three weeks ago I spoke about hake and the versatility of this white fish. So far I have shared some great main course options but here I show you how truly flexible it can be by curing it for an alternative fish starter. Find the full recipe here.
