The postcards have been out in the wild for some time (see above, lurking behind a bottle of Cookie’s own wine in the restaurant) but...
It’s official… the Cookie Cabaret is coming! We’re launching Cookie Cooks at Glasgow’s Aye Write book festival next month. To celebrate the opening of Aye...
Cacio e Pepe From Cookie Cooks Serves 4 This is Italian cooking at its best. It’s basically pasta with cheese (ideally made from sheep’s milk)...
Acqua Pazza Crazy Water Fish From Cookie Cooks Serves 2 Crazy water, or ‘acqua pazza’, is a way of poaching fish. It has its origins...
Cookie Limoncello From Cookie Cooks Makes 2 litres Limoncello, the delicious after-dinner digestif, is really easy to make. In Italy we can buy 95% alcohol...
Walnut Pesto From Cookie Cooks Serves 6-8 With their wonderful, almost meaty flavour, walnuts are my favourite nut. I truly think they go well with...
Lemon Curd From The Parlour Cafe Cookbook Ingredients Amazing with our meringues, also good added to granola and yoghurt, spread on a warm scone or...
Jeffery Deaver’s Short Ribs From The Killer Cookbook Serves 4 Don’t you just love bones? I know I do. The shape, the feel… the sound!...
Craig Robertson’s Human Blood Pudding From The Killer Cookbook No one who knows me will be remotely surprised that I’ve chosen a recipe with black...
A great time was had at our launch party for The Killer Cookbook at Dundee Literary Festival. Raising funds for the University of Dundee’s Million...
