"Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!", wrote Robert Burns in his poem ‘Address to a Haggis’. Scotland’s national dish, once derided, has come back around and it simply wouldn’t be a proper Burns Supper, celebrated on the 25th of January, without it.
Haggis is a savoury pudding containing a sheep’s heart, lungs, and liver, mixed with minced onion, suet, oatmeal, spices and salt. The mixture is traditionally cooked in the animal’s stomach but sometimes sausage casing. It may not sound great but it is has a rich, spiced, meaty flavour and a loose, nutty texture.
This Burns Supper the world of gastronomy will raise a glass to Andrew Fairlie, Scotland’s outstanding 2 Michelin-star chef who had his restaurant at the Gleneagles Hotel, who passed away this week.
Michelin star chef Michael Smith cooks Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib
What could be better for a Burns Supper than a a recipe that combines the essential flavours of Scotland on one plate. Here Michael Smith cooks a Scotch Lamb Haggis pasty with whisky glazed rib.
2-Michelin star Dale Drewsbury demonstrates mountain hare with haggis and game jus
This might be the gameyist of Scottish game dishes ever, incorporating wild mountain hare, haggis and game jus. Here Dale Drewsbury, from Restaurant Andrew Fairlie prepares the dish tableside in Scotland’s only 2-star restaurant.
Tom Kitchen’s Haggis Starter
A lighter take on haggis with ‘tats and neeps’ as they say in Scotland. Just a wee dram of whisky for flavour.
Hélène Darroze Does Haggis
2 Michelin Star Chef Hélène Darroze from France travels to Edinburgh to discover Haggis and gets the full Burns Supper experience. Read the full story of her haggis expereince in this interview with FDL.
Edith Bowman vs Chef Ramsay Haggis recipe challenge - Gordon Ramsay
Gordon Ramsay goes up against Edith Bowman’s tradition haggis recipe as the two scots share some priceless banter in the kitchen.