Introducing The Balmoral


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.

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Matching haggis with booze is great, we know a whisky sauce works seamlessly beside it and I can testify that beer washes down a Macbeth like no other beverage. So when you’ve got an oak aged beer with hints of vanilla and toffee there really is no better match for our haggis.

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The recipe potential is endless and we weren’t sure where to start the experiment. To get things going we’ve created The Balmoral – a crispy wrap filled with chicken, haggis, smoked cheese, rocket and a whisky crème fraiche. The chicken breasts are submerged in Innis and Gunn Original and poached in the oven. This keeps the chicken lovely and moist whilst adding a tasty flavour from the beer.

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I can’t describe in words how delicious the combination is, so you’ll have to try it for yourself! It will be on sale from tomorrow at all our markets.


Look out for more recipe collaborations to come.

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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.


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Serves 2



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)


  1. If you haven’t cooked your potatoes put them on now and boil for 10 mins
  2. In a frying pan saute your onion in butter for 5 mins until translucent
  3. Add the chilli and fry for a minute
  4. Add the haggis and mash up until broken down and heated through
  5. Add the sliced potatoes and mix through, add tomatoes now if using
  6. Pour in your beaten egg over all the ingredients
  7. Dot the cheese over the top if using
  8. Fry on medium heat for 5 mins then transfer to hot grill
  9. Grill the top until golden and the omelette is moving easily from the sides of the pan
  10. Turn out onto a plate, slice and serve

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This is the perfect way to try the spiciness and meatiness of haggis, combining it with beetroot and ricotta cheese for a mouth-watering flan. Serve with some fresh veggies for a satisfying dinner. Or create small versions for a light lunch or snack.
Haggis flan

© Carrie Tang


  • 390g haggis
  • 125g puff pastry (ready rolled at room temp)
  • 2 tablespoons of caramelised onion chutney
  • 100g cooked beetroot
  • 2 tablespoons of Ricotta cheese
  • Beaten egg, to glaze
  • Rocket to serve


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.

Prep Time

10 minutes

Cook Time

25 minutes

Nutrition Information

Serves 4 as a main, 6 as a starter


Haggis Baws


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!



Some haggis
A beaten egg
Plain flour
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





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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.



100g haggis
6 sheets of fresh pasta
1 egg, beaten
Olive oil
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.

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And start sharing your recipes with us!


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.



One recipe we’ve got our eye on is this soda bread haggis loaf. It’s the creation of Craig Ballinger, cook and writer at We Eat. You can sample this delight alongside other fantastic dishes at his pop up at Brew for Two on March 6th. They have teamed up with Pressure Drop Brewery so I can guarantee that you will be in for a night of awesome creative food, paired with delicious local beers. Check out this link for details.




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 Times and Portion Size:

Cooking: 30 mins/500g
Portions: 150g/person


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Simmer on the Hob:

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.


In the Oven:

Make large slit in the casing, wrap loosely in foil and oven bake.


In the Microwave (wee one and catering stick only):

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!



Deeney’s Haggis Launch!

We are marking the “Year of the Haggis‘ with our very own product launch!


Deeney’s are delighted to announce the launch of our delicious brand of haggis on January the 18th. The haggis will be used in the catering side of the business and most importantly retailed for you to enjoy at home!


We have teamed up with Bel’s Butchers of Edzell a fantastic Butchery in the North East of Scotland that produces high quality, local haggis. Carol was keen to get a butcher on board from the area she grew up in and Bel’s award winning butchery was a great fit and in line with her female entrepreneurial spirit.



Deeney's Haggis



The haggis is available in bungs (rounds) in synthetic casings approx. 390g or larger catering sticks of 1.5kg. AND we’ve got Chieftans available for the perfect Burns’ supper.


Deeney’s haggis will be available to buy from Broadway market on Saturdays from

January 18th.  Orders are now being taken, just email to reserve your meat. For Burns’ Night orders must be placed by Saturday January 18th for pick up Broadway market on January 25th.

We’re coming to Street Feastival in Glasgow!

We are really excited to bring Deeney’s to Glasgow for the first time on the 5th and 6th of October.

We’ll be serving up our regular menu as well as some specials we’ve been working on… sneak previews to follow. Check out Street Feastival on Kiltr for more info. Let’s go Glasgae!!!


Street Feastival

Broadway Market and 1st Birthdays!

Broadway Market

This week we received the exciting news that we had secured a permanent pitch on Broadway Market! After a year in the lovely Schoolyard, we graduated to the main street and now have a pitch snuggled between homemade chutneys and artisan breads, and right opposite the pub!  The weather was beautiful for our first day and we met some lovely new customers whom we hope will make our Macbeth their new Saturday treat.


Victoria Yum Cake

This fantastic news coincided with our first birthday at Deeney’s, so we had to celebrate with cake! We commissioned the talented bakers at Victoria Yum to make us a special cake. We were presented with a beautiful triple layered spiced ginger and orange sponge covered in cream cheese icing – so we dipped it in batter and fried it! Just kidding, though a haggis cake was discussed… maybe next time.


It is hard to believe it has been a year and we have long forgotten how cold winter really was. But we certainly remember the hard work we’ve put in and the experienced we’ve gained. Going into year 2 with secure pitches and products we are proud of should make for a fun and fruitful year.  Bring on the year 10 anniversary!



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