Week 1: Where it all began... Scotland

For our first go 'round at this newfangled "cooking" thing, we decided to try something different, but local. "Haggis," the cry went up, only to be followed by a chorus of doubtful moans, likely at the thought of all that sheep gut. "What about veggie haggis?" said our "all-things-beans-and-lentils" resident experts; which led to the need for a whisky cream sauce, and just enough caloric room for a very traditional Sticky Toffee Pudding. Tack on a traditional cream soup for a starter- Cullen Skink- and we had ourselves a hum-dinger of a Scottish menu.

Starter: Cullen Skink (white fish soup)

Main: Veggie Haggis...

...with a whisky cream sauce.

Dessert: Sticky Toffee Pudding