My partner has been asking for a pseudonym for blog mentions - I think he’s asking for trouble in the long run, but for today’s purposes I’m going to refer to him as ‘The Scottish One’ (he is after all from Scotland so it’s a reasonably appropriate title). Burns night is approaching and the Scottish one has a passion for Haggis. Not a passion I entirely share and not one that’s confined to only one day of the year either, but for Burns night itself I’ll make an exception and enter wholeheartedly into the spirit of the thing – helped by a large dram, the Scottish one’s appearance in a kilt, and his poetry reciting skills.
The Haggis part of the occasion has without deviation, embellishment or invention to include a MacSween’s Haggis (the best available south of the Border) neaps and tatties, I would favour bashed neaps and tatties (mashed together no less) but he says no the potato and turnip should not mingle. The suggestion of anything green on the plate met with such a terrible reaction that I never dared mention it again. Either way that part of the meal is easy, but the appearance of the Scottish one’s knees is an occasion worth celebrating with friends and a proper dinner so yet again I am wondering what else to cook for the big night.
I tried this year to think a bit further ahead than normal and so pulled out a huge pile of cook books looking for inspiration – it was a sadly disappointing experiment; I found a few recipe’s for making my own Haggis (I plan to stick with the bought ones – even more so after reading the instructions) but no elegant menu suggestions. I did think that Nigella Lawson’s ‘Feast’, Claire MacDonald (of Macdonald) or even Agnes Jekyll’s ‘Kitchen Essays’ might have had something to say about it, but no.