Happy almost-Burns Night, readers! We hope you’re getting ready for a big meal this coming Sunday. But if you enjoy the thrills of procrastination, we’ve got you covered. Read on for delicious recipes for soup and, of course, haggis!
Prep time: 90 minutes
Cook time: 30 minutes
- 1 x 1.25K / 2lb 12oz fresh, whole chicken
- 12 me / 4 oz long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Salt and crushed black pepper
- Our signature Scotch Bonnet Sauce©
- Put the chicken in a pot with enough water to more than cover. Add ½ of the leeks.
- Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone. Remove the chicken and reserve.
- Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes. Add the grated carrots, the remainder of the chopped leeks, and 1 tablespoon Scotch Bonnet Sauce and continue cooking for 20 minutes.
- Taste for intensity of flavour and, if necessary, reduce further to increase the taste. Season with salt and pepper.
- Chop a little of the reserved chicken and add to the finished soup.
And now for the main event – a recipe for haggis, neeps and tatties courtesy of Lakeland.
- 1.5kg haggis
- 600g potato, peeled & roughly chopped
- 8 tbsp butter
- 60ml milk
- Pinch grated nutmeg
- Sea salt
- 600g swede, peeled & roughly chopped
- Pinch ground ginger
- Freshly ground black pepper
- Our signature Balmoral Sauce©, to drizzle
- Place the haggis in a pan of cold water, ensuring it is fully immersed. Heat until the water is almost boiling then reduce the heat, cover the pan and simmer gently for 80 minutes.
- Place the potatoes in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
- Place the swede in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
- When cooked through, drain the potatoes well, return to the pan and place over a low heat for a couple of minutes. Add half the butter and all the milk and mash down, add the nutmeg and salt to taste then beat until smooth.
- When cooked through, drain the swede well, return to the pan and place over a low heat for a couple of minutes. Add the remaining butter and ginger to the pan and cook for another minute. Mash down, season to taste and beat until smooth.
- Warm up some double (or single) cream – don’t cook it – and when ready to serve the haggis, add our Balmoral Sauce to the cream until it’s a coffee colour and serve with the haggis.
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