This whisky sauce makes a great accompaniment to haggis or Balmoral chicken, and of course neeps and tatties. It’s also perfect with other meats like steak and pork tenderloin, or even a nut roast.

A quintessentially Scottish dish, haggis is a savoury, offal-based pudding, described as a ‘super sausage’ by food historian F. Marian McNeill, inThe Scots Kitchen (1929). It forms the ...

In the run-up to Burns Night, I tried a range of products available at my local supermarket, from a surprisingly flavoursome haggis ready meal to a tinned terror better left on th ...

Microwaving haggis also works and, surprisingly, doesn’t negatively affect the flavour. It also saves an awful lot of time. For that extra kick, serve with a rich whisky sauce. Heat double cream ...

The guest of honour stepped up for the “Address to a Haggis”, reciting Burns’ famous poem. Whiskey was offered to the chef, guest of honour, and the host. The guest cut into the haggis with ...

It consists of certain traditional Scottish recipes, and I've done all ... and poet which includes the piping in of the haggis, poetry readings, whisky drinking and a Scottish supper (dinner).

Haggis can be baked or boiled for various lengths of time ranging from one to two hours, depending on the size. For that extra kick, serve with a rich whisky sauce. Heat double cream in a pan and ...