Always Eating

I’m not Scottish and have only been to Scotland once (to Edinburgh over ten years ago but would love to go back!) yet I do try and celebrate Burns Night annually.  I’m an avid reader so will always jump at the chance to honour poetry and literature, plus the delicious Scottish cuisine seals the deal.  I’ve been lucky enough to go to a Burns Night Supper, where everyone dresses in their tartan finery, recites some beautiful poems from Robert Burns, and shares a wonderful spread. There is even a running order to the proceedings which involves bagpipes, speeches and singing (google if you’re interested because I can’t remember exactly what happens when as it was a little while ago!).  It was a wonderful experience to be a part of something so welcoming and pure so if you are ever honoured with an invite, you must go!

As a Burns Night Supper isn’t a yearly tradition for me, I tend to focus on cooking one time-honoured meal on January 25^th in honour of Burns and this soup (inspired by The New Covent Garden Food) is foolproof and boasts many traditional ingredients such as haggis (a sausage meat consisting of offal, oats and blood), neeps (root vegetables such as swede or turnips) and tatties (potatoes, of course!).  It’s hearty, warming and packed full of vitamins and flavour.  And don’t forget a dram of whisky!

HAGGIS, NEEPS AND TATTIES SOUP

1 small haggis, wrapped in foil

butter or oil for frying

1 medium white onion, diced

1 small swede, diced

2 medium potatoes, diced

500ml vegetable stock

Salt, ground black pepper, dried parsley and fresh parsley, to season

1. Add the haggis to a saucepan of water, then simmer for 45 minutes (or according to the instructions on the pack.
2. Melt the butter or oil in a saucepan, add the onion, then cook until softened without browning.
3. Add the swede and stock then bring to the boil.  Once boiled, add the potatoes, and seasoning, then cover and simmer for 30 minutes or until the vegetables are tender. 
4. Blend using a hand blender until smooth and thick.  Season to taste.
5. Remove haggis from its pan and remove the foil.  Cut the haggis in half and then use a tablespoon to scoop out the haggis. Cover the bottom of the soup bowl with haggis.
6. Ladle the soup into the bowls, add another tablespoon of haggis over the top of the soup, then garnish with fresh parsley

Amendments

If you’re a vegetarian, there are some great veggie haggis products available at most major supermarkets