As is Scottish tradition, Edinburgh – based chocolate company ‘The Chocolate Tree’, will be honouring their national poet Robert Burns with a haggis, but this one will be made with chocolate, marzipan, hazelnuts, golden syrup and haggis spices,

Now that’s what I called a haggis….

If your in Edinburgh then pop to their café at 123 Bruntsfield Place, Edinburgh, EH10 4EQ – 0131 228 3144 – The Chocolate Tree houses a world of organic chocolate delight, providing a shop and café where people can meet, take time out, indulge and enjoy life in its ornate, individual, comfortable and welcoming surroundings.


my new kitchen


‘Kitchen Bitching’, is an online open forum of amateur cooks where they can bitch about their culinary woes and get hints and tips from other cooks.

They say ‘ All amateur cooks know the pain of a recipe that just won’t do as it’s told. Like a disobedient puppy it sulks, sticks, slides or sinks at that crucial moment just as your mother-in-law is rap-rapping on the door…..

Head to


Keep Calm and Bake Cakes

Have you ever fancied you own personal chef? Well, you can have one now through a company called ‘Housebites’ at

You can order food from chefs which they have been carefully vetted and food hygiene approved. They will have their own series of menus that you can choose from and the chefs will either deliver the food themselves or send a courier.

Starters are around £5 and mains £10. At the moment it is only available in London and Brighton but will soon be launching in Edinburgh and Manchester.

Look at for more details.


NOW, is the time to pick your elder flowers before it’s to late. They call it the ‘free harvest of the year’. The hedgerows are bursting with blossoms at the moment and the elder flowers will soon be at their best when the sun shines, but their picking time is limited.

A classic recipe for Elderflower Cordial is


900g/2lbs granulated sugar
50g/2oz citric acid
2 lemons, sliced
25 (around) large elderflower heads


Place sugar into a large mixing bowl and pour over 3 litres of boiling water
Stir to dissolve the sugar and leave to cool
Add the citric acid and lemons
Shake the flower heads gently (for any bugs)
Rinse them gently with water
Add to the mixing bowl and stir them in gently
Cover with a clean tea towel and leave for 24 hrs
Sieve through a muslin
Pour into your sterilised glass bottles
The cordial can be diluted to taste
Keep in the fridge for best results and for no longer than six months