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Edinburgh chefs' top dishes

Edinburgh chefs' top dishes

Confit duck leg with green pie lentils and honey red wine jus

By David Honeysett, Tigerlily, George Street. (Serves two)

Recipe: Char-grilled rump of veal with spinach and ricotta torteloni, crispy calf's tongue and thyme broth

By Rob Mitchell at Ducks at Le Marche Noir, Eyre Place. (Serves two)

More top stories

Recipe: Monkfish basquaise

By Matt Powell at Malmaison, The Shore. (Serves four)

Recipe: Crema Cotta with Venezuelan cacao

By Carina Contini of Centotre, 103 George Street, Edinburgh. (Serves 12)

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