Modern Recipes

Star moulded haggis, tatties and neeps with garden peas No one knows for sure how or when haggis came to Scotland. I must have read at least half a dozen theories over the years, ranging from it being introduced by everyone from the Vikings, to the Normans, to the pudding makers in the North-West of England. What is generally accepted as fact, however, is that it was widely popularised in Scotland by just one man with a passionate love for the dish - Robert ("Rabbie" or "Robbie") Burns. There is a wonderful song written about Burns rather than by him called, "The Star O' Rabbie Burns," the tune at least of which will be familiar to a great many people. It was this song which inspired this serving suggestion for haggis, tatties and neeps.  Haggis, tatties and neeps Ingredients (Serves Three or Four People) 1 small half pound (225g) haggis 4 medium floury/starchy potatoes, peeled and cut in to chunks 1/2 medium Swede turnip (rutabaga) peeled and cut in ...

Smoked mackerel fillets with new Ayrshire potatoes and peas Mackerel is one of my favourite eating fish. It is delicious, nutritious and incredibly versatile in terms of the many different ways it can be cooked. Smoking mackerel is a great way of preserving it and adding a whole range of delicious new flavours, not just from the smoke but from the brining solution initially used on the uncooked fillets. I regularly go sea fishing and when I do get a nice bag of summer mackerel, I love to smoke them myself at home. This is a lot easier than you may think, with the results more than justifying the time invested. Me preparing to smoke freshly caught mackerel fillets at home I've written an easy to follow guide on how to smoke mackerel at home but aside from the fresh mackerel, the first thing you will need is a smoker. Smokers come in a huge variety of  forms (both hot and cold smokers) as well as a huge variety of price ranges but you can pick up a real bargain home smoker on your l...