Main Course – Page 3

Cooking with the Buchanans, Rasmussens, Widmanns, family and friends

Haggis with a Danish Twist

This is my best attempt at making haggis with ingredients available in Denmark.

This dish was often on the menu when Phyllis was a kid.

I found this recipe in the Danish newspaper Politiken (22nd October 1995), and it soon became a favourite of both

Taud man pla (ทอดมันปลา) are eaten in many areas of Thailand, made with whatever fish is available. Here it’s served

This dish is a marvellous fusion of chicken and pasta. It’s an old recipe traditionally served as the main course

Panang curries are from Thailand, where they use curry pastes that come in green or red, making this one of

Marcel's first signature dish.

I got this in a restaurant in Oslo, and it's delicious – quite different from Swedish meatballs. Meatballs are called

One time we visited my parents in the Tuscan village they’ve retired to, we got invited to dinner by two