Why not put a twist on your Burns Night supper with this recipe for Lyme Bay Scallops with Simon Howie Haggis and bashed neeps, from the inimitable chef Mark Hix. The sweetness of the scallops works really well with the earthiness of Both the haggis and neeps. Serves 4 Ingredients: 300g Swede, peeled, roughly diced […]
Haggis cakes
This Burns’ Night why not enjoy Haggis in a new way by creating a Haggis cake which combines both the Scottish delicacy and potatoes with just five ingredients. Ingredients: 700g potatoes peeled and chopped into chunks 300g haggis, either the original meat version or pick up a vegetarian version. 3 spring onions 150g breadcrumbs 1 […]