2 Burns Night Recipes From Farmison & Co

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What to cook for your Burns supper this year

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Keen to get involved with Burns Night festivities from home this year? Here Jeff Baker, in-house executive chef for ethical online meat company Farmison & Co, has shared two ideas for Scottish-inspired recipes, made using its traditional haggis.

2 Burns Night Recipes From Farmison & Co

Recipe: Haggis, Neeps & Tatties with Whisky Sauce

Serves 2


  • 1 x F&Co Traditional Haggis (454g)
  • 1 small swede (neeps) plus 2 peeled carrots peeled & cut into cubes
  • 3 large (tatties) King Edward or Maris piper potatoes, peeled & cut into cubes
  • 50g cold diced butter
  • Splash hot milk
  • Nutmeg to grate
  • Chopped chives to garnish
  • Sea salt & cracked black pepper

For the sauce:  

  • 1 shallot finely chopped
  • 1 clove garlic sliced
  • 150ml rich chicken stock
  • 1tsp Dijon mustard
  • 20g cold diced butter
  • Splash single malt whisky


  1. For the haggis, bring a large saucepan of water to the boil then place the haggis in the pan and very gently simmer for 45 minutes reaching a minimum core temperature of 72°C. Top tip: wrapping the haggis in foil will help prevent the haggis from bursting in the pan as it cooks.
  2. Whilst the haggis is cooking, boil the potatoes in one pan & the swede & carrot in another; add a little salt to each of the pans and boil until tender – this should take approximately 30 minutes.
  3. Drain the mash separately; adding half the butter to each pan & the milk to the tatties, season to taste with salt and pepper, adding a little nutmeg to the tatties.
  4. For the sauce, soften the shallot & garlic in a small amount of butter then add the stock & mustard, reduce by half then whisk in the remaining cold butter, finish by adding the whisky to taste, pass through a fine strainer and keep warm.
  5. To serve, spoon the haggis onto the warm serving plates alongside the neeps and tatties sprinkled with a few chopped chives, serve the sauce in a jug on the side & enjoy.

Haggis on Toast with Brown Sauce and Fried Egg

Haggis on toast

Serves 2 

Inspired from one of my all-time favourite places to go, The Broad Chare, another one of Terry Laybourne’s’ amazing venues. This is a lovely breakfast, lunch or supper alternative and a great way to use up any leftover haggis.


  • Leftover F&Co Haggis (approximately 100g per person)
  • 2 slices thick cut sourdough toasted
  • Salted butter for spreading
  • 2 Free range eggs
  • 75ml rich lamb or chicken stock
  • 2 tbls F&co Brown sauce
  • 5g shredded flat leaf parsley
  • Sea salt
  • Oil for frying


  1. Bring the stock to a boil, remove from heat and whisk in the brown sauce, keep hot.
  2. Butter the toast then evenly spread the haggis onto the toast & keep hot.
  3. Gently fry the eggs in oil leaving the yolk runny then place on top of the haggis & sprinkle with a little sea salt.
  4. Pour the sauce around the toast, scatter with parsley & serve straight away.