When Yard Sale Pizza of Lower Clapton Road got in touch to feature us in their series of ‘Love-In’ collaborations we got very excited…and hungry. A chance to work in pizza is dreamy and when we get to put our haggis on top it is a match made in heaven!
The guys at Yard Sale are really passionate about food and flavours and this comes across in their delicious menu combinations. Once they got their hands on some haggis they got creative and came up with the ‘Ode To A Haggis, Pizza’ to launch over Burns night.
Our haggis was joined by cavolo nero, black chilli chutney and Fiora Di Latte mozzarella on top of their beautiful crisp base.
It was served alongside Irn Bru cocktails and proved a hit with locals wanting to celebrate Robert Burns in a non-traditional Burns Supper style!
It was such a hit they might have to pop it back on the menu…keep your eyes peeled for the haggis pizza and other inventive collaborations from the dudes at Yard Sale!
We have taken on a new Saturday market and need to grow the team so we have someone reliable to work on Broadway market every Saturday.
We’re looking for someone interested in food, preferably with experience in catering and/or street food. You must be clean and tidy, trustworthy, friendly and responsible.
Start date: 7th February (Trial shifts asap).
Pay: you will be paid hourly at a competitive rate.
Apply: please drop an email to email@example.com and introduce yourself
Burns night on the 25th of January is fast approaching, so make sure you are well stocked up in time.
We are selling haggis in 3 sizes this year:
454g* (2-3 people) £5
907g (4-5 people) £9
3.6kg Chieftain (16 people) £35
Order via email (firstname.lastname@example.org) and arrange to collect on one of the market stalls. When you pick up your haggis you will also be given a recipe book that features the traditional haggis, neeps and tatties as well as other tasty recipes to try out with haggis.
*Vegetarian haggis also available in 454g for £5.
The best thing about working in food is getting to use your creativity. You can let your senses take over and guide you to some fantastic results.
When the folks at Innis & Gunn got in touch my imagination went wild, as I started thinking of beer and whisky recipes to try out. I’ve been a fan of their beer and brand for a long time. Their whisky cask aged beer is one-of- a-kind and their company’s ethos to create new products is inspiring.
Look out for more recipe collaborations to come.
This is a quick, tasty dish that you can make with store cupboard basics and whatever you have left in the fridge! It’s similar to a spanish tortilla but with the added treat of haggis. You can add some cheese in with the mixture also, most varieties work beautifully with haggis so just whatever you have to hand.
Rustled up in 20 mins, it’s a lovely meal served either with salad or green vegetables.
4 eggs, beaten
100g haggis, chopped
4 small new potatoes, cooked and sliced
half a onion, chopped
1 red chilli, chopped
knob of butter
1 tomato, chopped (optional)
Handful of torn mozzarella or other cheese (optional)
© Carrie Tang
1 Preheat oven to 200/gas mark 6
2 Roll out pastry on some baking paper, score (without cutting) a 1cm
border all round, then glaze edge with beaten egg.
3 Spread the chutney within the border.
4 Coarsely grate the beetroot (hold with kitchen towel to avoid staining
hands) and scatter over the chutney.
5 Break the haggis up into small pieces and scatter on top, followed by
dollops of ricotta.
6 Bake on baking tray (on the baking paper) for approximately 25 minutes
until golden and risen.
7 Scatter rocket over the top and enjoy.
Serves 4 as a main, 6 as a starter
These guys make a great starter for a dinner party or as a crispy side to a roast.
A really easy and delicious recipe for you to try!
A beaten egg
Breadcrumbs (homemade or Panko)
1. Remove the haggis from its bag and divide into small pieces,then roll into balls.
2. Lay out three bowls: one with flour, one with the egg wash and one with the breadcrumbs.
3. Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.
4. Deep-fry in vegetable oil for 3 minutes, then drain on kitchen towel
Serve on leaves with a chilli sauce or a garlic aioli
The beauty of haggis is it’s versatility. It’s flavour and consistency allow it to be used in loads of traditional different recipes to a make a delicious meal.
We saw this recipe for haggis ravioli on BBC2’s Food and Drink when Tony Singh was a guest on the show. He championed the beloved haggis and cushioned it in between sheets of fresh pasta. It works beautifully as the strong flavour livens up pasta and gives it a great bite. Eat alone with some oil and cheese or add a spicy tomato sauce for extra oomph.
6 sheets of fresh pasta
1 egg, beaten
Spicy tomato sauce (optional)
1. Break up the haggis and roll into balls about the size of marbles.
2. Lay out a sheet of pasta and place the haggis balls along it, leaving a gap of about 6cm between them.
3. Brush the pasta with egg wash and cover with another sheet of pasta.
4. Cut out a circle around each ball of haggis using a biscuit cutter to make ravioli and press down around the edges to seal the layers of pasta together.
5. Bring a large pan of salted water to the boil and gently lower the ravioli into the pan. Cook for 2-3 minutes, or until they float to the top of the water.
6. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
7. Toss with a little olive oil, salt, and black pepper. Dollop with sauce if using.
Since we launched Deeney’s Haggis on January 18th we’ve had some lovely feedback from our customers. Many enjoyed it as part of a traditional Burns Night celebration where they served it up with mountains of neeps and tatties. Others have been really creative and thought up some fantastic flavour combinations including a haggis, potato and beetroot pizza!
However you use your haggis we’re keen to know what you make. We want people to start using haggis in their weekly meal planning, so get creative! Please send us recipes and share pictures.
So you’ve got your hands on some Deeney’s haggis… time to figure out how to cook it! Don’t worry, it’s easy, here are some useful pointers:
Cooking: 30 mins/500g
1. Bring a pan of water to the boil.
2. Place the haggis in the pan and turn the heat down immediately. The water should only simmer, not boil as this may burst the casing.
Make large slit in the casing, wrap loosely in foil and oven bake.
Make large slit in the casing and place in microwaveproof container. Microwave on high until all the haggis is piping hot. Approx. 8 minutes for the wee ones and 15 minutes for catering stick.
Neeps and Tatties:
neeps – 100g/person Boil and mash with butter
tatties – 150g/person boil and mash with butter and milk
These are just averages and you can make as much as you want – it always gets eaten!