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Haggis Stovies

This week sees the 248th anniversary of the birth of our National bard, Robert Burns, on 25 January. Scots, the world over, will be celebrating in traditional fashion in word and song the life and work of Scotland’s best-known poet and greatest songwriter. Burns obviously had a high regard, and rightly so, of his own ability and his words in 1791 to Mrs Graham of Fintry have indeed come to pass –

‘I was born a poor dog; and however I may occasionally pick up a better bone than I used to do, I know I must live and die poor; but I will indulge the flattering faith that my poetry will considerably outlive my poverty.’

Every Burns Suppers is the visual sign of the high regard in which Robert Burns is still held but the most important part of the Burns’ story is that he continues to live in the hearts and minds of his fellow Scots. That is the highest tribute that we can pay to his genius and to the lead which he took in the dark days following the incorporating Union of 1707 in reminding Scots that they are first and foremost Scots.

No Burns Supper would be complete without Haggis, Neeps an Tatties but our recipe this week offers an alternative way to serve haggis. Haggis Stovies is a regular favourite in the Wright household throughout the year and is often enhanced with a helping of chappit neeps.

Haggis Stovies

Ingredients:  2lb potatoes, peeled and chipped; 1 onion, peeled and chopped; 1 haggis, skin removed

Method:  Boil the tatties and onion. Crumble the haggis into an ovenproof dish and either cook it in the microwave or bake it in the oven. Mash the tatties and onion and add the cooked haggis. Season to taste and you can add some milk to get a creamier consistency. Serve piping hot with oatcakes.

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