June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Tom Kitchin's Feast for Burns Night

By
Helen Barker-Benfield
Added
23 January, 2017

Celebrate the life and works of the Scottish poet in traditional style, with a twist, says Scotland’s finest chef



I’m a true Scot’s lad, born and raised, and I am almost fanatical about the very best Scottish ingredients and dishes. Burns night is a great opportunity to gather friends and family to celebrate the best Scotland has to offer – food, drink and of course, our national bard.  

Good Scottish haggis consists of beef suet, beef fat, pinhead oatmeal, onions, lamb pluck (hearts and liver), and the seasoning of allspice, black bepper, cinnamon, salt and nutmeg. While it’s a dish that’s steeped in tradition, if you have quality ingredients it’s easy to be creative and add your own personal touches. I love adding my own modern take to classic dishes, having a bit of fun with them, without ruining the essence of their characteristic flavour. 

My classical French training has inspired me to add a French twist to some Scottish classics – including haggis, neeps and tatties. My own interpretation of the dish consists of haggis, puréed turnips (neeps) and potatoes. The neeps are lightly pickled, the potatoes are fine and crispy and the portions of haggis are fried in breadcrumbs and topped with a quail’s egg. 

So often on Burns night the focus is around the mighty haggis, but I also love our national drink, whisky. I enjoy pairing different whiskies with my food, cooking with it and bringing it into my dishes. I like to serve a rum baba with a difference. It’s a small, but mighty, cake, which is saturated in liquor – usually rum – but for my Scottish twist, I add a drop of whisky. The whisky becomes sweet and infuses the pudding with beautiful flavours, much in the same way as it would in a hot toddy. Whisky lovers will adore these puddings and I’d be amazed if the non-whisky drinkers weren’t converted too.

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