Haggis Cannelloni


I’m sure all you proud Scots out there will be aware that St. Andrews day is coming up. You may simply have a plate of haggis, neeps and tatties for your dinner in honour of this day, or you may have forgotten altogether about the occasion! If you like haggis today’s recipes is perfect for you, you’ll love my modern twist on the traditional Scottish dish of haggis.

At The Cook School I have been working on lots of traditional Scottish dishes and trying to give them a modern twist. The reason for this is that we had the commonwealth games in Glasgow this

Ultimate Stovies



My dish today is the classic Scottish dish of stovies, a famous dish with many different recipes depending on who you ask. It’s a dish that was devised by housewives for using up leftovers, often made with the leftover roast from the weekend, or sausages either link or square, any kind of meat really. There really is no right or wrong when it comes to stovies, basically meat cooked down slowly with vegetables and stock until the vegetables almost break down and the starch from the potatoes thickens the stock, making the dish almost stew like.

The star of my stovies today

Homemade Steak Pie

Serves 6-8
1.8 kg Diced shoulder steak or similar
6 good quality link sausages cut in to chunks
1 onion finely diced
2 carrots grated
2 cloves garlic crushed
1 tbsp Plain flour
1 tsp tomato paste
2 tbsp vegetable oil
1 tbsp brown sauce
1 tsp Worcestershire sauce
Splash Tabasco
1 bay leaf
400ml Guiness or heavy
Approx 1.3 ltr Beef stock
Salt to taste
Good pinch ground white pepper
Puff pastry
1 egg yolk mixed with a splash of milk
In a large heavy based pot heat some of the oil until very hot then add the meat and brown it, you may need to do this in batches depending on the size of your pot, remove the

Peach and Blackberry Trifle

Serves 6-8
1 swiss roll cut in to slices
75ml cointreau
75ml freshly squeezed orange juice
Small jar smooth blackberry or blackcurrant jam
1 punnet blackberries
50g flaked toasted almonds
2 pieces shortbread crumbled
75g white chocolate grated
150g mascarpone
Seeds from ½ vanilla pod
2 eggs separated
50g caster sugar
150ml double cream
50g icing sugar
200ml double cream
200ml full fat milk
3 large egg yolks
Seeds from ½  vanilla pod
50g caster sugar
2 tsp cornflour
Whisk together the egg yolks, caster sugar and cornflour together until pale and fluffy. Heat the milk and cream with the vanilla and the other half of the cointreau until just below boiling point then remove from the heat and allow

Traditional Roast Turkey

Serves 8
1 4.5kg oven ready turkey giblets removed and kept
1 lemon halved
Large handful thyme
Large handful rosemary
2 onions cut in to thick slices
2 carrots roughly chopped
75 g butter softened
½ bottle white wine
Salt and pepper
Heat the oven to 210’c, place the lemon, some of the herbs and about half of one of the onions in the cavity of the turkey. Place the rest of the veg and the herbs in a large roasting tin with the giblets and the wine, rub the turkey all over with the butter and season generously with salt and pepper. Cover loosely with foil and place in the

Christmas Starter

Serves 6
200g smoked salmon
300g plain flour
2 tsp baking powder
250ml milk
50ml buttermilk
50g butter melted
2 medium eggs
3 tbsp sweetcorn
½ bunch spring onions sliced
1 tsp fresh finely chopped coriander
½  red chilli deseeded and finely chopped (optional)
½ tsp salt
Mix together the milk, buttermilk, eggs and butter then whisk in the flour, baking powder and salt. Finally mix in the corn, spring onions, chilli and coriander. Heat a non-stick pan and drop in roughly 1 tbsp of batter for each pancake and cook for about 2 minutes on each side, Repeat until you have 12 pancakes (2 per person). If you are making these

Homemade Christmas Stuffing

Makes plenty
3 tbsp duck or goose fat
1 onion peeled and finely chopped
3 cloves garlic crushed
1 parsnip peeled, cored and grated
Half small celeriac peeled and grated
2 apples peeled cored and finely chopped
2 pears peeled cored and finely chopped
10 dried apricots finely chopped
200g streaky bacon diced
450g sausage meat
100g chicken livers trimmed and finely chopped
90g pecan nuts finely chopped
Zest of 1 lemon
Zest of 1 orange
1 tbsp finely chopped thyme leaves
1 tbsp finely chopped sage leaves
½ tsp smoked paprika
½ tsp fresh grated nutmeg
2 eggs beaten
Large handful fresh breadcrumbs
Salt and pepper.
Fry the bacon in the duck or goose fat for 2 minutes then add the onion