February is a miserable month, with the season over but the winter most definitely not. So travel via your food with the spices of far-flung places, try Philippa Davis’ five…
Recipes
Honey, whisky and walnut tart
Whisky is essential to your Burns Night festivities, so try Philippa Davis’ honey, whisky and walnut tart this year. Best enjoyed with whipped cream and a wee dram. Put on…
Haggis parcels with marmalade, spinach and goat’s cheese
Burns Night would be incomplete without haggis, but why not try something a little different this year? Philippa Davis’ haggis parcels with marmalade, spinach and goat’s cheese is the perfect…
Baked scallops with sautéed leeks, Crowdie and breadcrumbs
If you are hosting a Burns night supper this year, serving a suitably Scottish menu is guaranteed to impress. Philippa Davis’ baked scallops with sautéed leeks, Crowdie and breadcrumbs makes…
Bread sauce croquettes. Canapés from the Christmas leftovers
If you always make more bread sauce than necessary to avoid a Christmas meltdown, it can be tricky to think of uses for the leftovers. While it’s easy to use…
Chocolate and Christmas pudding fridge cake
Don’t forget about the pud when the time comes to use up the Christmas leftovers. You may be planning turkey sandwiches and curries – but the Christmas pud can be…
Christmas salad. A light, leftovers lunch
Festive feasting is certainly a joy but the time will come to take a break from the indulgence. Philippa Davis’ Christmas salad makes a delicious light lunch, and will helpfully…
Home-cured salmon with sherry, dill and cranberries
Salmon is a Christmas day essential. But try something a little different this year, with a festive twist on the Nordic dish gravlax. Philippa Davis’ home-cured salmon with sherry, dill…
Log from the black forest
If you are among figgy pudding nay-sayers this Christmas, don’t let them go hungry. Philippa Davis’ log from the black forest is a traditional chocolate yule log with a black…
Partridge, parsnip, sweet onion and gruyere crostata
Add game to your festive spread with Philippa Davis’ partridge, parsnip, sweet onion and gruyere crostata. This crown-like tart will look positively majestic on the Christmas table. And it’s a…