It is Burns Night on Monday January 25, which means it's time to celebrate the life of Scottish poet Robert Burns and enjoy some haggis, neeps and tatties and some whisky to wash it all down.
THIS Monday is Burn's Night and what better way to celebrate than with some new takes on the traditional Scottish haggis. This item will be sent through the Global Shipping Programme and includes international tracking.
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By clicking Confirm, you commit to buy this item from the seller if you are the winning bidder. By clicking Confirm, you're committing to buy this item from the seller if you're the winning bidder and have read and agree to the Global Shipping Programme terms and conditions - opens in a new window or tab. By clicking 1 Click Bid, you are agreeing to buy this item from the seller if you're the winning bidder. For Assistance Dogs Increased levels of antioxidants and added salmon oil make the Burns Alert range ideal for dogs performing tasks that require them to be calm, alert and attentive. Quality Ingredients Contains all the nutrients a dog needs and avoids those which cause the build up of toxic waste in the system. Lower Feeding Costs Containing only the finest quality ingredients Burns Alert is highly digestible therefore feeding amounts are lower, meaning that daily feeding costs are significantly lower than those of other premium brands.


Feeding amounts depend on the amount of excercise, age, breed, environmental factors an individual variation. Feeding amounts depend on the amount of exercise, age, breed, environmental factors an individual variation.
We've got some delicious haggis recipes including how to make the traditional homemade delicacy, as well as a vegetarian-friendly alternative. Boil the lentils and barley in the same pan for about 30 minutes or until both are tender but still have a little bite. If the item comes direct from a manufacturer, it may be delivered in non-retail packaging, such as a plain or unprinted box or plastic bag. If your product develops a fault after 14 working days, it will be processed as per the specific manufacturer's warranty and returns policy. These and any other purchases that do not fall within the Distance Selling Regulations normally can not be returned, however if we are able to accept return of these items there may be an admin fee of 25% of the item value (min charge of £25 ex VAT). If an item is deemed faulty or if an incorrect item has been sent a collection please contact us before returning your item. Find out more about your rights as a buyer - opens in a new window or tab and exceptions - opens in a new window or tab.
You've read and agree to the Global Shipping Programme terms and conditions - opens in a new window or tab. Import charges previously quoted are subject to change if you increase your maximum bid amount. This delicious, premium quality food is formulated with carefully balanced ingredients to provide all the essential nutrients your dog needs for lifelong health and vitality. It is formulated without ingredients such as wheat, soya, dairy, artificial colourings and artificial preservatives which are known to cause symptoms of food intolerance including itchy skin, digestive upset, excessive moulting, full anal glands and waxy ears. If you reside in an EU member state besides UK, import VAT on this purchase is not recoverable. Import charges previously quoted are subject to change if you increase you maximum bid amount. Heat the oil and butter in a large oven-proof (preferably cast-iron) pan and add the shallots.


As always, keep a close eye on hot oil.Dip the floured balls into the batter and gently drop each one into the hot oil.
Turn up the heat a little and cook, stirring from time to time, until they start turning golden. Fry the scallops in the leftover oils in the pan for 2 minutes on each side, until golden and cooked through.
Use just enough water to cover them and cook until tender.Sweat shallot, garlic, leek, and celery in a pan with butter and a bit of oil until soft but without colour. Add the whisky to the juices in the frying pan and cook over a high heat for 1 minute to reduce slightly.
Wring out excess moisture by twisting the towel tightly around the potato and squeezing hard.
Add the vegetable stock, season well with salt and pepper (haggis should be peppery) and cook until the mixture is thick and almost all of the liquid is gone. While your haggis is cooking, you can make your a€?neeps and tatties,a€? the accompaniments for this famous Scottish meal. Add half the potato mix for a large one, pushing down with a spatula to ensure it evenly covers the pan. Cook at a medium temperature for 8-10 mins until you see traces of colour at the edges, then add a spoonful of haggis onto each rosti. Boil separately (or together, if you prefer), drain and mash with the butter and freshly ground black pepper. Tip: You can substitute Puy lentils with green split peas a€“ but you'd have to soak these for a couple of hours before boiling. If you haven't tried haggis before or don't fancy the traditional Scottish dish, this recipe would be great to try. Pour into a jug and pop in the fridge and when the buttermilk has turned solid, simply pour off the oil into another container, this is the clarified butter.




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