I am nothing if not a stereotype of myself.
A passionate believer in independence for Scotland, I have Taggart as my ringtone, and more tartan scarves than Supergran. I even dye my hair ginger to look more Scottish.
So, when Burns Night comes around, I like to gie it laldy.
This year we consumed Scottish smoked salmon, haggis, neeps and tatties, and cranachan. Not to mention enough whisky cocktails to keep Rabbie in his cups. All to some old-school Scottish tunes.
But before all that, we kicked off with some blaggis rolls.
- 1 layer shop bought puff pastry
- Plain flour for dusting
- 1 beaten egg
- About half a small haggis (cooked)
- An equal mix of black pudding (cooked).
Preheat the oven to 200°C.
Mix the haggis and black pudding in a bowl.
Roll the pastry sheet on a lightly floured surface and bash lightly with the rolling pin. Cut the pastry into eight equally sized rectangles.
Brush one end of each rectangle with beaten egg and place a bit of the haggis and black pudding mix at the non-brushed end.
Roll the mixture in the pastry to enclose and repeat with all the rolls. Pinch along the ends to seal each roll
Put the rolls in the fridge for 20 minutes for the pastry to harden.
Remove from the fridge and score the tops with a sharp knife.
Brush well all over with the rest of the beaten egg.
Bake in the oven for 25-30 minutes until the pastry has turned a crisp golden brown.
Remove from the oven and leave to cool slightly before scoffing!
Born in Scotland in the mid 70’s, Bee was brought up on a diet of fish fingers, spaghetti hoops, and crispy pancakes. But never the deep fried Mars Bar.
Okay, maybe once, but she didn’t swallow.
Today, after a decade in Manchester, Bee has returned to Scotland and resides in Glasgow. She posts a mixture of recipes tried and tested at home.