Want to do a little better than a standard haggis this Burns Supper? Well, first we’re going to turn it into a wellington, add venison, and then top it off with a peppercorn sauce made with Innis & Gunn. Delicious. Venison Haggis Wellington Ingredients 500g venison fillet One haggis, 450g-500g … Read More
“O thou grim, mischief-making chiel, / That gars the notes of discord squeel, / Till daft mankiud aft dance a reel / In gore a shoe-thick; — /Gie a’ the foes o’ Scotland’s weal / A towmond’s Tooth-ache!” – Robbie Burns, “Address to the Tooth-Ache” What makes Robbie Burns beloved … Read More
So, now that you’ve made your haggis, why not crack open a beer and try your hand a few scotch eggs? They make a fantastic appetiser, but be warned: they are very addictive. Ingredients 4 eggs, hard-boiled 2 eggs, beaten 200g pork sausage, uncooked 250g haggis 125ml all-purpose flour, sifted … Read More
Trying to figure out what to pair with your sweet bottle of Innis & Gunn? Not only do we suggest haggis, we suggest making it yourself. First of all, it’s dead easy. Secondly, it’s extremely inexpensive. Thirdly, it’s delicious. This recipe comes to us courtesy of John Higgins, noted former … Read More
