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Burns on Burns

January 25, 2010

One is a celebrated lothario, romantic pioneer and cultural icon, regarded as the national poet of Scotland and known simply as ‘The Bard’.

The other, a campaigns officer for Keep Scotland Beautiful, working on Love Food Hate Waste; devoted rock climber and Glasgow flat dweller who enjoys fancy words like revenant, colubrine and infinitesimal.

The latter was reading an interesting article in the Telegraph this morning where he learned that sales of haggis rose 19 per cent from 2008 to 2009, to £8.8 million, largely due to the Homecoming Celebrations last year.

Some hae meat and canna eat

I was particularly interested in the suggestion that a variety of new ways of serving haggis was believed to have contributed to this growth. The article offers cocktail haggis for starters and slices of haggis for breakfast – clearly haggis is a more versatile dish than I had appreciated.

On further investigation I discovered a diverse plethora of haggis ideas, so if you find yourself with an abundance of leftover haggis, why not try these mouth-watering ideas, and then, O what a glorious sight, Warm-reekin, rich!

Why not try your leftover haggis (or veggie haggis) with nachos, chopped tomatoes, salsa and cheese for a tasty snack, or if you’re a little more confident in the kitchen try Tony Singh’s Haggis Pakora with Lime Mayo.

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2 Comments leave one →
  1. January 25, 2010 2:15 pm

    Nice post. I’m having haggis tonight and maybe a wee nip with my neeps. Any recipes for leftover whisky?

    • Ross Burns permalink
      January 25, 2010 2:31 pm

      Thanks Joe.

      Absolutely. In the unlikely event you have a little splash of leftover whisky, it will bring a wicked twist to some delicious desserts.

      Try Daniel Blencowe’s pavlova and cranachan hybrid ‘Cranalova‘ or Shirley Spear’s ‘Skye strawberries with whisky & lemon syllabub & shortbread biscuits‘.

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