diff --git a/cullenskink.recipe.md b/cullenskink.recipe.md
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+# Cullen Skink
+
+Scottish leek, potato, and smoked haddock soup.
+
+### Ingredients
+
+ * 500 grams smoked haddock, skin on
+ * 1 each bay leaf
+ * 300 millilitres water
+ * 1 each onion, finely chopped
+ * 1 each leek, sliced
+ * 15 grams butter
+ * 2 each medium floury potatoes, peeled and diced
+ * 500 millilitres whole milk
+ * salt
+ * white pepper
+ * chives, chopped
+
+### Directions
+
+Place the haddock and bay leaf in a pan and cover with the water. Bring slowly to a boil, check the fish is cooked and remove from the water.
+
+Meanwhile melt the butter and sweat the leek and onion gently for 10 minutes. Add the potatoes, stir to coat, then add the cooking liquid from the fish. 
+Bring to a simmer and cook until the potatoes are done.
+
+Lift out a generous helping of the cooked vegetables and set aside. Flake half of the cooked fish into the pan, add the milk, and blend until smooth.
+
+Add the reserved vegetables and fish, reheat, and season to taste. Sprinkle over the chives to serve.
+
+### Metadata
+
+tags: Soups
+
+author: Felicity Cloake
+url: https://www.theguardian.com/food/2020/dec/02/how-to-make-cullen-skink-recipe-soup-felicity-cloake
diff --git a/pickledredcabbage.recipe.md b/pickledredcabbage.recipe.md
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+# Pickled Red Cabbage
+
+### Ingredients
+
+ * 500 grams red cabbage, finely shredded
+ * 1 tablespoon coarse salt
+ * 500 millilitres cider vinegar
+ * 200 millilitres red wine
+ * 300 grams sugar
+ * 2 tablespoons black peppercorns
+ * 6 bay leaves
+ * 2 tablespoons yellow mustard seeds
+
+### Directions
+
+Rub the salt into the cabbage, place in a colander, and leave for 2-3 hours. Rinse off the salt
+and pat the cabbage dry with a tea towel.
+
+Put the vinegar, sugar, wine, peppercorns, and bay leaves in a pan, bring to a boil, and simmer
+until the liquid has reduced by half. Strain to remove the peppercorns and bay leaves.
+
+Mix together the mustard seeds and cabbage and pack into sterilized jars. Pour over the pickling liquor.
+
+### Metadata
+
+tags: Preserves
+
+author: Sarah Cook, BBC Good Food
+url: https://www.bbcgoodfood.com/recipes/pickled-red-cabbage
+
diff --git a/ricepudding.recipe.md b/ricepudding.recipe.md
index 032e7a9..8c4bfe7 100644
--- a/ricepudding.recipe.md
+++ b/ricepudding.recipe.md
@@ -1,27 +1,23 @@
 # Rice Pudding
 
-Recipe yields 10 portions 
-
 ### Ingredients
- * 400 grams short grain rice
- * 350 milliliters milk
- * 300 milliliters double cream
- * 1 pieces vanilla pods, split
- * 150 grams sugar
- * jam
- * demerera sugar
+
+ * 75 grams short-grain pudding rice
+ * 1 litre full-cream milk
+ * 30 grams butter
+ * 2 tablespoons sugar
+ * 1 each vanilla pod, split and seeds scraped
 
 ### Directions
 
-Place rice in a pan and cover with water.  Bring to the boil, then drain.
+Pre-head the oven to 140C. 
 
-Put rice back in pan with double cream, milk, vanilla pods and sugar.  Heat gently, stirring frequently until the rice is cooked, adding more milk if necessary.
+Grease a pudding bowl with the butter. Add the other ingredients and stir. Bake in the 
+pre-heated oven for 1 hour, then stir and add more milk to loosen if needed. Bake for a further
+two hours.
 
-Put a couple of spoons of jam in the bottom of a tea cup then top up with the cooked rice.  Refrigerate until required.
+### Metadata
 
-To serve, sprinkle the top with demerara sugar and reheat in the oven for 8-10 minutes.  Caramelize with a blow torch if necessary.
-
-### Meta
-
-tags: Kingham Plough, Puddings and Desserts, Rice and Couscous
+tags: Puddings and Desserts
 
+author: Jane Grigson, "English Food"
diff --git a/ricepuddingkingham.recipe.md b/ricepuddingkingham.recipe.md
new file mode 100644
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+++ b/ricepuddingkingham.recipe.md
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+# Rice Pudding (Kingham Plough)
+
+Recipe yields 10 portions 
+
+### Ingredients
+ * 400 grams short grain rice
+ * 350 milliliters milk
+ * 300 milliliters double cream
+ * 1 pieces vanilla pods, split
+ * 150 grams sugar
+ * jam
+ * demerera sugar
+
+### Directions
+
+Place rice in a pan and cover with water.  Bring to the boil, then drain.
+
+Put rice back in pan with double cream, milk, vanilla pods and sugar.  Heat gently, stirring frequently until the rice is cooked, adding more milk if necessary.
+
+Put a couple of spoons of jam in the bottom of a tea cup then top up with the cooked rice.  Refrigerate until required.
+
+To serve, sprinkle the top with demerara sugar and reheat in the oven for 8-10 minutes.  Caramelize with a blow torch if necessary.
+
+### Meta
+
+tags: Kingham Plough, Puddings and Desserts, Rice and Couscous
+