Tom Kitchin’s Haggis Scotch eggs

First off, dust the hard boiled eggs in a little seasoned flour. Wrap/mould the haggis meat round the egg, making sure there are no gaps. Then beat the egg and coat the meat-covered egg with this and then...

Rosario Sartore’s Linguine pescatora

1 Bring a large pot of salted water to the boil and add the linguine. 2 Next, in a very large pan, heat the olive oil and gently cook the garlic, being careful not to burn it. 3 Then add the seafood, the...

Carina Contini’s Fritto Misto

The Japanese are wonderful at frying fish and make the loveliest and crispiest tempura batter. The Italians however like it light. So go for spanking fresh fish, washed and dried then tossed in flour and...