Via Marcello’s Kitchen Haggis is traditionally enjoyed and devoured on Burns Night (25 January), when Scotland marks the birth of its most famous poet, Robert Burns. With the celebrations almost upon us, Rich Summers from our butchery and charcuterie team shares his recipe for this classic Scottish dish… Ingredients 1.5 kg boneless, fatty pork belly [...]
Posts Tagged ‘Scottish’
A Celebration of Haggis | School of Artisan Food
Posted in biologic, frattaglie, offal, organic, original, secret food, slowfood, traditional cooking, tagged Burns supper, cooking, Haggis, Poetry, Robert Burns, Scotland, Scottish on 25 January 2012 | Leave a Comment »
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