Eggs To Apples Farm Shop

Burns Night

Monday 25th January

Recipes to try at home, all ingredients available to purchase at Eggs to Apples Farm Shop (apart from the tots of whisky!)


The Scottish haggis of today is based on a recipe published in Edinburgh in 1787 by Mrs MacIver. Traditionally it was a sheep’s pluck (the cheap cuts of lungs, heart and liver) with onions, oatmeal and spices encased in the sheep’s stomach, today’s ingredients are a little more refined. It is a simple meal, served with mashed swede (neeps) and potatoes (tatties).

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