- Roof section installed at new venue
- Heavy mud could block leaking well
- Gangland shooting accused goes free
- Trump opponent retains council seat
- Leishman becomes Labour councillor
- Residents rescued from flats blaze
- Clegg under fire after heavy losses
- Talks over council coalitions begin
- Labour wins biggest Scots council
Recipes
Recipes: Parmesan baked eggs on garlic spinach purée with a cheese pastry base|Frittata with soft leeks, walnuts and gots cheese|Roasted shallots and red peppers with scrambled eggs and garlic cous cous
Has anyone else noticed the rising numbers of eggs on menus, up and down the land? All sorts of dishes, both first and main course, seem to include a poached egg on top. But I’ll forgive restaurants because eggs are extraordinary.
Recipes: Oxtail soup and porridge biscuits
JASON Wright, head chef at Steak Edinburgh and new cocktail bar and lounge Pepper – opening in May – gives us his recipe for oxtail soup and an accompanying cocktail, while Paul Kitching of 21212 reveals his recipe for porridge biscuits.
Tom Kitchin: “stocks and sauces are at the heart of many great dishs”
ONE of the most important things when it comes to cooking is mastering the basics: knowing everything about your produce – where it comes from and how best to cook it, and understanding how to use absolutely every single part of that product. This is what makes a great cook.
Recipe: Celeriac remoulade
A close relation of celery, celeriac is a fat root with a wonderful flavour – you can detect the celery connection, but celeriac has a depth of taste all of its own.
Recipes: French martini with raspberry marshmallow and pineapple dust | Knickerbocker Sundae | Marshmallows
Jason Wright, head chef at Steak Edinburgh and brand new cocktail bar and lounge Pepper – officially opening below the steakhouse at the beginning of May – shares the secret for creating a stunning cocktail, a great Knickerbocker Sundae and how to make homemade marshmallows.
Tom Kitchin: ‘Freshly cooked brown crab, eaten while still warm, is one of my all-time favourite dishes’
IN SCOTLAND, we have access to some of the finest foods, and I’m incredibly passionate and vocal about the first-class produce to be found right on our doorstep.
- Election 2012: Labour emerge as biggest party in Edinburgh Council
- Tom English: Badly beaten, cruelly goaded Ibrox men endure longest day
- Tram project in worse state than ever, claim engineers
- Top law firm Ross Harper shut down after client cash probe
- Teenager identifies herself as mother of baby found dead at recycling plant
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Weather for Edinburgh
Saturday 05 May 2012
Today
Sunny spells
Temperature: 1 C to 9 C
Wind Speed: 9 mph
Wind direction: North
Tomorrow
Sunny spells
Temperature: 3 C to 10 C
Wind Speed: 7 mph
Wind direction: North
