If
your intending to celebrate the life and works of Scotland's national
bard next Friday, make sure you do so with one of our exquisite haggis'.
This year our haggis comes from Findlays of Portabello, has won
multiple food awards and come with a seal of approval from our own
Philip Dundas.
We have a haggis to suit every table, with small and large traditional haggis, a vegetarian haggis and even a gluten free offering.
Pre order your haggis now for delivery next weekend
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
