Haggis mac and cheese recipe
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I adore haggis (much more interesting than a sausage and on a par with good black pudding), and itâs a product that deserves to be eaten and enjoyed by more of us. It makes use of less fashionable parts of the animal, is highly seasoned and is textured with oats: frying fat slices of it to add to my mac and cheese is time and money well spent.
Prep time: 15 minutes |
SERVES
2 tbsp sunflower or vegetable oil
500g haggis, or vegetarian haggis, removed from wrapping and cut into 3cm slices
2 pints (approx 1.1 litres)full-fat milk
Winter slaw with chives and watercress recipe
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Prep time: 10Â minutes
1 heaped tsp Dijon mustard
2 tsp runny honey
For the slaw
150g parsnip, peeled and coarsely grated, or finely julienned
150g carrot, peeled and coarsely grated, or finely julienned
1 or 2 eating apples, cored and cut into thin matchsticks
1 small bunch of chives, cut into matchstick lengths
1 large bunch of watercress
METHOD
In a small bowl, combine the vinegar, mustard, honey and a good pinch of salt and pepper. Add a tablespoon of cold water, mixing to combine.
Assemble all the slaw ingredients in a bowl, apart from the watercress, then mix well with the dressing. Check the seasoning, adding more salt or vinegar if required.
Pear, chocolate and whisky brownies recipe
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Prep time: 15 minutes |
MAKES
Juice of ½ lemon
3 eggs, beaten
3 tbsp rolled oats
METHOD
Preheat the oven to 200C/180C fan/gas mark 6 and line a 20 x 20cm tin (or equivalent) with greaseproof paper.
In a saucepan, cover the pears with cold water and the lemon juice then gently bring to the boil over a moderate heat. Reduce the heat to a simmer and cook until the pears are easily pierceable with a skewer or sharp knife (the time will depend on how ripe your pears are).
Remove from the heat and leave to cool, before discarding the liquid and cutting each pear half in half again.