Haggis Pie

On or around 25 January, many Scottish people celebrate Burns Night.  This is held on the anniversary of the birth of Robert (or Rabbie) Burns, a Scottish poet and lyricist who was born on 25 January 1759.  Many folk attend a Burns Supper which includes eating haggis, neeps (turnip) and tatties (potatoes).  A Burns Supper is very entertaining with the haggis being addressed using one of Rabbie Burns’ poems “Address to a Haggis”, funny speeches and music – and of course some whisky may be consumed.

In honour of Burns Night, I made Haggis Pie.  It’s more forgiving than the traditional haggis, neeps and tatties as there’s no juggling with timings.  Haggis 0


  • Haggis – a portion per person
  • Turnip – a large turnip will serve 4 people (Note that in Scotland we call “swedes” turnips as you will see from the photo.)
  • Potatoes – about 1.5 kg for 4 people
  • Salt
  • Black pepper
  • Butter


Peel, cut up and boil turnip in slightly salted water till tender.

Peel, cut up and boil potatoes in salted water till tender.

Heat haggis in the microwave for slightly less time than the packet says.

Heat oven to 200 ºC / fan 180ºC / gas mark 6.

SpreHaggis 1ad a layer of haggis in an ovenproof dish.







Add some pepper to the turnip and mash it well, then spread a layer of turnip over the haggis.Haggis 2

Add pepper and a knob of butter to the potatoes then mash them well.  Spread a layer of potato over the turnip.Haggis 4

Cook for about 20 minutes till the top of the pie is lightly coloured.

Eat and enjoy!



Haggis 6


This pie freezes well: once the pie is constructed, allow it to cool completely then cover and freeze.  Defrost completely before cooking.



Sunday Smoothie : Pineapple and banana

I wasn’t sure that this smoothie would work out as I thought the combination of cow’s milk and pineapple might curdle.  However, it tasted good and had a lovely foamy texture.  I took a thick slice of pineapple and cut it into chunks, removing all the skin and eyes.  I blended this briefly and then added a chopped banana, some milk and blended everything till it was quite smooth. Simplicity in a glass.

Pineapple banana

Sunday Smoothie : Blueberry, banana, oats


Now, I’m aware that this looks exactly like last Sunday’s smoothie, but this is something a bit different! I was inspired by a smoothie from the lovely Martha’s, St Vincent Street, Glasgow and so I tried to recreate it at home.  It contains blueberries, apple, banana, oats, milk and honey.  The picture doesn’t convey how thick the smoothie was so I’ll just have to try making it again till I get the proportions right.  It tasted really gBlueberry oats smoothiesood!

Carrot and cranberry juice.


carrot cranberry limeI’m still trying to use left-over Christmas ingredients.  Yesterday morning’s juice was made up of 2 large carrots (peeled and chopped), a handful of cranberries and a squeeze of lime.   It was so sour I could hardly drink it! This morning I omitted the lime juice, and the carrot and cranberry on its own was much more palatable.  I juiced the remaining cranberries and froze them in an ice cube tray. The next mixture I’ll try is carrot, cranberry and orange.

Sunday Smoothie

Mango smoothie

Yesterday was all about using up food left over from Christmas.  We started with mango smoothies. Using three ingredients, the smoothies were simple and delicious.

You will need: a very ripe mango, a banana, 150ml of milk, a blender.

Peel the mango over the blender jug to catch the juice. Cut it up into pieces that your blender will cope with and blend till smooth.  Roughly mash the banana and add this to the mix, then blend in the milk. Drink immediately!

Just as an aside, when did liquidisers become blenders?


New Year, New Blog



It’s the first day of 2016 and as I have a cold, there was only one possibility for lunch – chicken noodle soup.  Here’s how it was made:

Serves 4:

25g butter
1 onion, chopped
a red or green chilli, finely chopped
a thumb-sized piece of ginger, grated
250g cooked chicken, shredded
350ml chicken stock
quarter of a cabbage finely shredded
coriander, chopped

Melt the butter in a large pan and when softened, add the onion,
chilli and ginger. Fry gently for about 10 minutes.
Add the chicken and stock, with some water, and bring the mixture
to the boil.
Add the cabbage and season with salt and pepper.
Simmer for 10 minutes.
Meanwhile, cook the noodles in a separate pan (I used 1 slab of
Sharwood’s medium noodles for two of us).
Add the coriander to the soup.

Put some noodles into the bottom of each soup bowl and ladle
the chicken soup on top.

Happy cooking!