Seasonal Produce
Rhubarb Crumble
This is one of the finest and most nostalgic British puddings. Our homegrown rhubarb is available from springtime to make this comfort food classic!
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Burns night supper
Haggis, Neeps & Tatties! Enjoy this easy to cook traditional Burns Night Supper of Haggis, Neeps and Tatties. Wash down with a dram of whiskey - optional! Serves 6.
Ingredients
- 500 g haggis or vegetarian haggis - both choices are available in our farm shop
- 450 g swede - peeled and quartered
- 450 g potatoes - peeled and quartered
- 100 g unsalted butter
- 8 spring onions - roughly chopped
- 30 ltr double cream
Method
- Cook the haggis in a large pan of boiling water.
- Meanwhile, cook the swedes and the potatoes in separate saucepans of boiling salted water for 20-25 minutes, or until tender.
- Drain the veg separately. Return the swedes to the pan, add half the butter, and mash, keeping chunky. Season to taste. Cover to keep warm.
- Melt the remaining butter in the potato pan, add the spring onions and cook for 1-2 minutes, till softened. Add the potatoes, and mash until quite smooth, seasoning to taste. Cover to keep warm.
- Remove the cooked haggis, cut open, and place a portion onto each warmed plate. Divide up the neeps & tatties and serve.
Everything you need is in the shop.
Our butchers, bakery and deli counters are open seven days - and in season you
can pick the fruit for this yourself out on the farm.
More to cook
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