I feel like I’ve been banging on about haggis quite a lot recently.
Although, frankly, I make no apologies.
It is, after all, the month of the Bard of Ayrshire. And next week, in Scotland and the ‘wurrold’ over, thousands of ‘dirks’ will be ceremoniously plunged into that great chieftain o’ the puddin’-race in honour of the great man.
But here’s the thing. A haggis is not just for Burns’ Night. Au contraire, in fact.
Just take kilted eggs, for example. My missus ‘discovered’ these on a recent trip to Edinburgh.
Baked slices of haggis with poached eggs, topped with hollandaise sauce.
I thought this sounded absolutely bangin’, so had a go at doing them myself yesterday morning. That’s the photo above. And yes, I am showing off.
They were so easy - and so simultaneously delicious and satisfying - that I’ll be doing them again very soon.
If you fancy trying them too, get yourself one of Andrew’s incredible haggis(made with organic meat from his family farm) and some of Harry and Emily’s eggs. Don’t worry about the hollandaise - I used to, but this video recipe sorted me right out.Let me know how you get on.
I think you’ll agree that they’re fan dabi dozi....
Nick
PS – the market’s open. Remember that delivery is free when you spend £100 or more.
