Wednesday 18 January 2012

Toast To The Haggis - Burns Night, 25th January

With Haggis at it heart, Burns night provides the ideal opportunity to celebrate with the best of Britain's winter faire. Try our...

Haggis: Choose from medium, large or vegetarian - our multi-award winning haggis comes from Findlays of Portobello (an Edinburgh baked butcher) and consists of locally sourced lamb, beef, oatmeal, onions and seasoning. Boil in the pan, bake in the oven or go for the twist with haggis-in-the-hole.

Neeps: For me, neeps means swede (although, not for everyone), but you can equally use turnips, or even a combination of the two. Traditionally they are boiled, mashed and sweetened, but you can never go wrong with a good 'ol bit of roasting in few glugs of oil.

Tatties: Here I would go for the King Edwards from Jacobs Farm, they are really tasty and are perfect for both mashing a roasting. Maris Piper or Desiree make equally good substitutes.

See the Farm Direct Burns night section here

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