I’ve started loading my top foodie finds and tips for travels in Corsica onto my travel page. If you are visiting or just fancy some escapism, why not have a read….
January 25th is Burn’s night. Time to celebrate all that is Scottish and of course all that is haggis.
I think haggis is really delicious, so I will be cooking up a quick Burn’s Night mid-week supper to mark the day, as I do every year. It’s always so easy – haggis is a most amazing ready-meal.
It’s warm and hearty and takes minutes to cook in the microwave if you’re in a real hurry. If you have more time you simply put it into a preheated oven in a dish with a little water and leave it to heat through thoroughly. So it couldn’t be easier.
A drizzle of whisky over the top just before serving will make all the difference, as will a simple whisky and cream sauce to spoon alongside. If you want a guide give this tried and tested Waitrose recipe a go – as seen in their photo above.
Neeps and tatties are a traditional accompaniment. Neeps actually refer to swede rather than, as the name might suggest, parsnips or turnips. Mash them up with some butter and maybe a dash of cream, a little nutmeg and seasoning and you’re ready to eat.