ECF in Evening News

Follow an ECF recipe every week in the Edinburgh Evening News. See below:

Korean Pickled Garlic

Beetroot Hummus

Tangy Mackerel Curry

Spiced Lamb with Pitta

Blueberry Porridge

Chicken and Water Cress Stir Fry

Squash and Spinach Dhal

Sauted Swiss Chard

Sauted Spring Greens with Lemon

Poached Salmon Fillets

Strawberries and oats, yoghurt and honey

Herring in Oatmeal

Pea Pod Soup

Roasted Broccoli

Savory Brown Rice

Rocket Salad

Rich Tomato Sauce

Salt and Vinegar New Potatoes

Stir Fried Chicken and Pak Choi

Spicy Chicken and Broccoli Stir Fry

Devilled Crab

Three Root Mash

Celeriac Remoulade

Aloo Gobi Cauliflower Curry


Sweet Potato Gratin

Braised Leeks

Asian Chilli Cabbage Salad

Spiced Eggs

Mushroom Linguine

Chicken Stir Fry

Kale pasta

Steamed white fish

Smoked Salmon Pate

Sage, Celery and Apple Stuffing

Gingery Clementine Jelly


Red Pepper Soup

Rabbit Provencale

Beef Bourguingnon

Chilean Bean and Pumkin Stew

Raw Brocolli Salad

Chicken and Sweetcorn Soup

Chickpea and Chorizo Hotpot

Persian Pomegranate Chicken

Chestnut Stuffing

Persimmon and Apple

Sundried Tomatoes with Orange Beef

Thai Noodles with Chicken

Prawn Laksa

Jerusalem Artichoke Soup

Almond Trout

Filo Venison Samosas

Soy Sauce Salmon

Couscous Salad

Banana and Berry Muffins

Rhubarb Crumble

Mackerel Fish Cakes

Corned Beef Stovies

Cashew Stir-fry


Purple Sprouting Broccoli and Anchovies

Basmati Rosotto

Tomato Sorbet

Vietnamese Mint Spring Rolls

Honey and Tofu Stir-Fry

Chicory with Bacon

Indian Spiced Radish

Raspberry Cobbler

Spring Chicken Stew

Crab Linguine

Pollock Fishcakes

Lamb with Apricots

Fresh Basil Pesto

Indonesian Runner Bean Sambal

Turkey Casserole

Mexican Bean Wraps

Courgette Pasta

Beetroot Soup

Steak Pho

Turnip Chips

Caramelised Shallot Soup

Spicy African Cauliflower

Pear Mincemeat