Elizabethan pear conserve

For those who think they don’t like trifle, forget rubbery jelly, soggy fruit, mushy sponge and sickly sweetness. We’ve omitted the jelly and used florentine between the layers for chewy crunch. Poach

This impressive plan-ahead Christmas lunch from Flora Shedden is a mouthwatering mix of traditional recipes and deliciously unexpected flavours

Dundee is famous for being the birthplace of the commercial development of marmalade in Scotland. The widely accepted story claims that in the 18th century, a Scottish grocer named James Keiller bough

A crowd-pleasing pie with a rich, buttery filling. Sage leaves are baked into the pastry while the beetroot adds vibrant colour. SERVES 8 PREP 30 mins plus40 mins chilling COOK 1 hr 30 mins MORE EFFOR

THIS MONTH Christmas cake

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