Haggis is usually a main dish enjoyed at a Burns Night celebration, being served alongside tatties and neeps. If you like the idea of a Burns Night supper with a difference, why not give these recipes a go?
These two tasty recipes give a nod to Robert Burns’ Scottish heritage by using ingredients famous in Scotland.
First up is James Martin’s Blackface Lamb Steaks with Ratatouille and Salsa Verde. Scottish Blackface is one of the oldest breeds of sheep in Scotland. Cuts are flavoursome and succulent making it a popular cut with chefs and home cooks alike. Don’t worry if you don’t have a barbecue. You can easily cook the lamb in a grill on high for around 5-8 minutes on each side then follow the rest of the recipe (from Step 4).
