Haggis, Neeps and Tatties

There's no doubt that Scottish food and drink very much come to the fore on January the 25th, the anniversary of the birth of Robert Burns, Scotland's national bard. Burns Night celebrations can take the form of a small gathering of friends of family, right the way through to complex and elaborate ceremonies as part of a large gettogether. Regardless of the size or formalities observed though, the star of the meal is always the haggis, Scotland's national dish, served with neeps and tatties. The other key ingredient to a modern Burns night supper is humour. It's definitely a light hearted affair, and no one's going to be upset if you settle just for the food and a couple of wee drams…

Continue ReadingHaggis, Neeps and Tatties

Haggis and Beef Burger

Like many specialty dishes, haggis suffers from being pigeon-holed as a once a year special. It's such an incredible shame. It doesn't just have to be served boiled or steamed alongside potatoes and swede. It's an incredible versatile ingredient in it's own right, bringing an incredible depth of flavour to some of our favourite dishes. This beef burger doesn't require any additional seasoning, the haggis provides everything, and wow, is it good! Haggis and Beef Burger Scotland's finest, used to add a serious depth of flavour to everyone's favourite. 500 g steak mince907 g haggis4 brioche burger buns8 leaves romaine lettuce (washed)2 large tomatoes (sliced )1 medium onion (white or red, peeled and thinly sliced)4 large dill pickles800 g oven chipsfavourite sauces…

Continue ReadingHaggis and Beef Burger