Haggis Neeps and Tatties Dauphinoise

Creamy dauphinoise potatoes with a touch of Burns. Layers of Scotland's holy trinity - haggis, neeps and tatties - combine to make a dish worthy of The Bard himself. Great with either traditional or vegetarian haggis. Serve with a dram and celebrate Burns Night in style. Gie her a haggis!

Tis the season for Haggis. Truth be told it's never out of season in this household but it always springs to prominence around Burns Night. (25th January for the uninitiated). I made Haggis Neeps and Tatties Dauphinoise for Burns Night last year but never got around to blogging the recipe. Time to rectify that oversight. The result definitely needs to be added to my Top 10 Haggis Recipes for Burns Night. 

Ye Pow'rs, wha mak mankind your care, 

And dish them out their bill o' fare, 

Auld Scotland wants nae skinking ware 

That jaups in luggies; 

But, if ye wish her gratefu' prayer 

Gie her a haggis!

Haggis, Neeps and Gnocchi in a Whisky Cream Sauce

An Italian Scottish fusion to celebrate our national Bard, Robert Burns. Haggis, and Neeps combine in a creamy whisky sauce but the traditional mashed tatties are swapped out for Gnocchi - Italian Potato Dumplings. 

I can't believe we've got to Burns night and I've not yet posted a Haggis recipe. I'm disappointed in myself. I had three in planning for this year to add to my top 10 haggis recipes for Burns night, but I'm not sure I'm even going to get around to publishing the other two. (Although in my book Haggis is most definitely for life and not just for Burns Night) 

Gnocchi - pronounced N(Y)OK-ee - are one of my daughter's favourite foods but lots of people don't seem to know of them and what they are. A good description would perhaps be 'thick, small and soft dough dumplings of Italian origin made of potato and flour, cooked and eaten in much the same way as pasta'

Haggis Soda Bread

Irish Soda Bread with a Scottish Twist. Traditional or Vegetarian Haggis brings a Celtic connection to this quick and easy bread. No kneading, proving or yeast required in this fuss free bake.

Burns Night is all done and dusted for another year, however in this house Haggis is definitely for life, not just the 25th of January. As it happens I've hardly seen my husband - aka Foodie Loon - in the last week. As a Piper it's his busiest time of the year! Although not always at the same time, or in the same place, we did manage to enjoy plenty of haggis throughout the week in various shapes and forms and I shared My Top 10 Haggis Recipes for Burns Night in a a roundup post. No sooner had I published it than I had another idea. Haggis Bread. I'm not much of a bread maker if truth be told but Soda Bread is so quick and easy to make and it proved to be the perfect vehicle to incorporate haggis. I used traditional Haggis but vegetarian would work equally well - as would black pudding.

Wee Sleekit Cheese and Haggis Birls

Scottish Cheese Straws with the ultimate twist - Haggis! Only three ingredients in this tasty treat which is perfect for Burns Night, St Andrew's Day or Hogmanay. Haggis and Cheese go burlin in ready rolled Puff Pastry for an oh so moreish savoury Scottish snack which is so quick and easy to make.

So we all know that I'm savoury over sweet, cheese not choc, crisps not sweets. You'll always find me in the kitchen at parties, ideally positioned next to the Cheese Straws! They really are the perennial party food favourite but could they actually be improved upon? Over the years I've eaten and made them with various cheese, herbs, spices and even incorporated a slice of parma ham. However with January being the month of all things Burns, I got to thinking about Haggis. Cheese and Haggis are a match made in heaven (take my Auld Alliance Comté Cheese and Haggis Toastie as an example par excellence) so could I combine them in an epic Haggis Cheese Straw? Only one way to find out!

I shared the making of my Haggis, Cheese and Puff Pastry straws on Instagram stories and Twitter and was delighted to see that so many people were as excited by them as a work in progress as I was. I was kind of surprised quite how many straws the quantities I used actually made. Perhaps enough to feed the 5000 or go into competition with Greggs (I'm currently considering Quines as a brand name...) I did think that perhaps I should scale down the recipe before sharing here however I've left it as is as you really can't have too many of these tasty twists.

The name was another issue. I set out to create Haggis Cheese Straws however folks seemed to be referring to them as Haggis and Cheese Twists. But was there perhaps an even better name for them? Chaggis Straws was rejected but then bingo with a combination of effort on twitter came up with Wee Sleekit Cheese and Haggis Birls. 

birl (burl) Dialect, chiefly Scot. ~v. 1. to spin around, to revolve rapidly.

~adv. birlin’ (“Ah tell ye, efter a’ that dancin’ ma heid’s fair birlin’“).

Robert Burns - Wee,sleekit, cow'rin, tim'rous beastie (To A Mouse)

English - Small, crafty, cowering, timorous little beast.

Call them what you will - I'm calling them a huge success! Far too good to keep just for Burns night I suggest you birl them out for all occasions but they are clearly essential fodder for 25th Jan, 30th Nov and 31st Dec when we are all feeling at our most Scottish. I'll leave it up to you as to whether you accompany with Whisky or Irn Bru.

Wee Sleekit Cheese and Haggis Birls

450g Haggis (traditional or vegetarian)

200g Scottish Cheddar Cheese, grated 

2 x 375g sheets of Ready Rolled Puff Pastry 

Preheat your oven to 200c

Remove the haggis from its skin and roughly chop into small pieces.

Unroll one sheet of the puff pastry, keeping it on its greaseproof backing for ease of handling

Sprinkle the chopped Haggis and grated Cheese over the top of the puff pastry sheet making sure you go right to the edges.

Unroll the second sheet of pastry and carefully place on top.

Push down on the layers gently with your hands before using a rolling pin to press all the layers together. 

Don't be too vigorous with the rolling pin, you can roll out to increase the size by 2-3 cm on each side but what you are really wanting to do it secure the layers.

Use a pizza wheel (or knife) to cut the Cheese/Haggis/Pastry in half horizontally and then cut vertical strips 2-3 cm wide.

Carefully remove each straw and give it a couple of twist before placing on a prepared baking tray. They will puff up a wee bit so give them room to do so.

Bake for approx 20 mins until golden brown and bubbling.

Ideally serve when they are still warm.

Some more of my Quirky Scottish Recipes that may well have Rabbie turning in his grave can be found in this post 25+ Quirky Scottish Recipes. Expect cotch Beef, Irn Bru, Tunnock's Teacakes, Haggis, Scottish Salmon, Tattie Scones, Whisky, Shortbread, Arbroath Smokies, Scottish Gin and more.

For more Haggis of all persuasions you'll be needing My Top 10 Haggis recipes for Burns night.

♥ Pin me for later...

Haggis Waffles

Enjoy a Braw Burns Breakfast with these Haggis Waffles. If you fancy adding a Whisky Cream Sauce or a Dram on the side I'm sure The Bard would approve. Ideal for Burns Night, St Andrews Day or any Scottish Celebration!

I promise that this is the last of my new Burns Night recipes for 2017. Every year I get just a little bit carried away! So far this time round we've had Scotch Beef & Haggis Meatloaf with Whisky Neeps and Chocolate Haggis, both of which have gone down a storm with my followers on social media and readers here on the blog. I just had to sneak another one in before the big day on the 25th.

The idea for Haggis Waffles came to me in bed one night. I immediately turned to Google and Pinterest as I was convinced that there would already be lots of them out there but I couldn't find a single mention of any! Could I possibly have created a completely new thing?! They actually turned out even better than I could have imagined. The smell as they are cooking is incredible. You could easily use Veggie Haggis in them if you prefer. When it came to eating I went for crispy streaky bacon and lashings of maple syrup. Foodie Girl opted for red sauce, Boy for brown and Foodie Loon for sriracha. I reckon they'd also be pretty awesome with a whisky cream sauce. Sláinte!

Haggis Waffles

200g Self Raising Flour

25g Caster Sugar

Pinch Salt

280ml Milk

2 Free Range Eggs

80g Butter, melted

260g Haggis, cubed

Sieve together the flour, caster sugar and salt into a medium bowl.

In another bowl whisk together the milk, eggs and melted butter.

Make a well in the centre of the dry ingredients. Pour in the liquid mixture and whisk until well combined.

Chop up the haggis into small cubes, tip into the waffle batter and stir through.

Cook according to the instructions for your particular waffle maker.

Whilst you've got the waffle maker out here's a few more of my recipes plus some from my food blogging colleagues. Enjoy!

• Chocolate Waffles
• Green Tea Matcha Waffles
• Apple, Cinnamon & Maple Syrup Waffles
• Quesadilla Waffles
• Coconut Mango Waffles
• Almond Waffles
• Sweet Potato Waffles
• Falafel Waffles

Pin me for later...

Linking up to Weekend Brunch Club and CookBlogShare

Chocolate Haggis! (aka Shortbread and Whisky Fridge Cake)

Haggis for those who don't like Haggis. Perfect for Burns Night for those who are a wee bit squeamish about eating the real thing or are just too lazy to go out and hunt one down in the wild. Chocolate Haggis is a slightly boozy boozy Chocolate, Shortbread and Whisky Fridge Cake. Ideal served with ice cream ‘tatties’ and orange jelly ‘neeps’⁣

When I'm asked to describe my style of cooking I always struggle as it's a bit of a mish mash of everything. However if there is a particular area of speciality it's probably 'Quirky Scottish' or 'Scottish with a Twist'. Today's recipe definitely falls into that category. Surprisingly there's no Irn Bru or Tunnock's Teacakes involved but instead a culinary pun on a Scottish classic. Chocolate Haggis.

Fair fa' your honest, sonsie face,

Great chieftain o the puddin'-race!

Aboon them a' ye tak your place,

Painch, tripe, or thairm:

Weel are ye worthy o' a grace

As lang's my arm.

This one will mess with your mind - it looks savoury but is in fact sweet. I took inspiration from the Italian concept of Chocolate Salami but by switching out ingredients for Shortbread and Whisky and shortening and fattening up the shape we get ourselves a Haggis! Perfect for those who are a wee bit squeamish about eating the real thing or are just too lazy to go out and hunt one down in the wild. The end result is a very decadent no bake fridge cake. Seriously rich and just a touch boozy.

Chocolate Haggis! 

(aka Shortbread & Whisky Fridge Cake)

3 Tbsp Scotch Whisky (no E people!)

50g Sultanas

100g Butter

100g Cocoa Powder

1 Free Range Egg *

100g Caster Sugar

150g Shortbread

50g Mixed Nuts, chopped

Icing Sugar to dust

Place the sultanas and whisky in a small bowl and leave to soak whilst you prepare the remaining ingredients.

Melt the butter in a pan, then sieve in the cocoa powder and stir until you have a smooth paste.

In a separate bowl whisk the sugar and egg together until pale and creamy.

Place the shortbread in a ziplock bag and bash it with a rolling pin. You want a mixture of chunks and crumbs.

Combine the chocolate mix with the sugar/egg mix and stir in the shortbread, chopped mixed nuts and the whisky soaked sultanas, plus any remaining Whisky.

Lay out a double thickness of clingfilm and tip the chocolate mixture out onto it forming a haggis shape.

Roll up and continue to manipulate into shape tying a knot at each end of the clingfilm

Chill in the fridge overnight to set.

Remove the clingfilm and rub the outside with icing sugar.

Slice and enjoy with a dram.

Sláinte!

* A note on the raw egg issue. The current advice in the UK from the Advisory Committee on the Microbiological Safety of Food is that British eggs with the red "lion" brand carry such a low risk that vulnerable groups can safely eat them.

Updated 26 January 2017...

WOW! I was so chuffed to see so many folk making and eating Chocolate Haggis yesterday for Burns Night. Please do keep tagging me in your photos and sharing you adaptations. Thanks also to The Scotsman Food & Drink for helping to spread the Chocolate Haggis love.

Photo credits from top left in a clockwise direction...
@islandbakeclub Thanks @foodiequine for the recipe, which I tweaked to include #lassiestoast. @RockRoseGin check out tonight's sweet haggis #BurnsNight2017
Ann McLean What a fantastic recipe! Made it on Sunday and it's been in the fridge since then. Came out slightly misshapen but tastes great - thanks! I've had 3 bits and the Auchentoshan single malt in the sultanas has my eyes crossing. It's totally sinful and delicious!
Lisa Williams Chocolate haggis minus the whisky and egg!! We used golden syrup instead of whisky, egg and sugar
@eskerspirits What do you make your friend for her Burns' Night birthday tea? Yep, chocolate & shortbread haggis. Thanks for (another) amazing recipe @foodiequine
My original
@islandbakeclub
@jumpergill Last night I tried out @foodiequine's Chocolate Haggis, with a minor adjustment to make it gluten free. It certainly looks the part, let's see how well it goes down with the #haggiscrew
Lisa Williams
My seasonal Haggis logo by Mimi Hammill

Thanks to the 2nd Stonehaven Brownies for telling me that a Chocolate Haggis (without the whisky!) is their Burns tradition served with orange jelly 'neeps' ice cream 'mashed tatties' and of course washed down with a dram of Irn Bru! Much more popular with the girls than the savoury original.

Some more of my Quirky Scottish Recipes that may well have Rabbie turning in his grave can be found in this post 25+ Quirky Scottish Recipes. Expect Scotch Beef, Irn Bru, Tunnock's Teacakes, Haggis, Scottish Salmon, Tattie Scones, Whisky, Shortbread, Arbroath Smokies, Scottish Gin and more.

For more Haggis of all persuasions you'll be needing My Top 10 Haggis recipes for Burns night.

♥ Pin me for later...

Scotch Beef and Haggis Meatloaf with Whisky Neeps

There's a reason us Scottish folk can't do Dry January. That reason is Burns Night and consequently Whisky. (No E folks, no E). Me and whisky go back a long way. It's been a big part of my life as long as I can remember. Before you start worrying, I wasn't drinking it as a toddler, rather I'm a farmer's daughter and my Dad's main crop was malting barley. Our family farm is on The Black Isle, overlooking the Beauly Firth. The next Firth as you head north is the Cromarty Firth and following that the Dornoch Firth. But why am I telling you all of this? The reason being is that all of our barley was sold locally so there is a chance that some of it made its way to Balblair Distillery on the coast of the Dornoch Firth. So when Balblair got in touch to ask if I'd like to come onboard and work with them to celebrate Burns Night I felt that I'd come full circle and there was an immediate connection. Us Highlanders like to stick together.

When it comes to Burns night there are many traditions, but the tipple of choice is always Whisky. Famous for producing award-winning Highland Single Malt Scotch Whisky, Balblair is the ideal dram to toast the Bard with. Whilst many whiskys are sold by age, Balblair is sold by Vintage resulting in strongly individual whiskies which capture the unique essence of the year in which they were laid down. Both the bottles and boxes are absolutely stunning in vibrant colours with an innovative magnetic door opening mechanism for the box.

Now for the taste test. I know what I like when it comes to alcohol but I'm not very good at putting the flavours into words à la Jilly Goolden and Oz Clarke (showing my age!) so I'll leave that to the experts and share the official tasting notes for the Balblair Malts trio. All I have to add is that I'm pretty sure I tasted some of my Dad's barley in the 1990...

1990 Highland Single Malt Whisky, 1st release

Matures in American oak ex-bourbon casks and Spanish oak ex sherry butts Blablair Vintage 1990 2nd release is truly exceptional. This luxurious expression is the perfect after dinner treat.

1999 Highland Single Malt Scotch Whiskey, 2nd release

This beautifully developed Balblair Vintage boasts the classic, fruity, floral and light heart of Balblair set against a darker, richer backdrop of further maturation in Spanish oak.

2005 Highland Single Malt Scotch Whiskey, 1st release

Only a handful of American oak, ex-bourbon casks laid down in 2005 were selected by Distillery Manager John MacDonald to form this classic Balblair expression. Light, fruity and refreshing, this classic Vintage embodies Balblair’s house style.

The recipe that I've created using Balblair combines the holy trinity of Burns Supper ingredients. Haggis, Neeps and Tatties. Fair fa your honest sonsie face! Yup, we're talking haggis. Serious Burns. Although in my book Haggis is most definitely for life and not just for Burns Night (25th January for the uninitiated)

Haggis are of course small four legged creatures that live in the Highlands. They have two legs shorter than the others so they can run around the mountains without toppling over. Catch one yourself by chasing it the opposite way round the mountain or buy a free range one from your butcher.

Neeps are Turnips, but not wee white new Turnips but rather the large purple skinned yellow/orange Swede.

Tatties are potatoes and must be of the mashed variety.

For a twist on tradition I've used Scotch Beef to make a Beef and Haggis Meatloaf which is then topped with Neeps cooked in a Balblair, Butter and Brown Sugar glaze. I do hope Rabbie would approve.

Scotch Beef & Haggis Meatloaf with Whisky Neeps

Meatloaf Ingredients
450g Haggis
500g Scotch Beef Mince
1 Small Onion, finely chopped

Whisky Neeps Ingredients
700g Neeps (Swede) cubed
60g Butter
60g Demerara Sugar
2 Nips (70ml) of Balblair Whisky
Salt & Pepper

Meatloaf
Preheat your oven to 180c
Remove the haggis from its outer wrappings and cut it into small cubes.
In a large bowl combine the Scotch Beef Mince, Haggis cubes and chopped onion. The most effective way to do this is to get your hands in and give it a thorough mix.
Press the meatloaf mixture into a non stick 2lb loaf tin and cook for 45 minutes.

Whisky Neeps 

Place the cubed neep in a pan with the butter, sugar, Balblair Whisky and enough boiling water to barely cover.
Bring to the boil and cook uncovered over a high heat until the neep is tender and the water has evaporated to leave a buttery glaze. This will take around 30 minutes.
Season with salt & pepper.

Turn the Scotch Beef and Haggis Meatloaf out onto a board and top with the Whisky Neeps.

Serve the meatloaf sliced with extra Whisky Neeps on the side and a generous dollop of Mashed Tatties. Accompany with a dram of Balblair.

Slainte!

Disclosure: This is a commissioned recipe for Balblair. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy who I work with and promise to only ever bring you the cream of the crop.

Tunnock's Teacake Rocky Road

I'm featuring an old favourite today. The Tunnock's Teacake. There's a whole lot of love for them and if only I could come up with a recipe which incorporates Irn Bru, Gin and Tunnock's Teacakes I'd be onto a surefire winner as all three are immensely popular with my social media followers. But today I'm celebrating purely the biscuity and marshmallowy goodness of the most iconic of Scottish confectionery. Inspiration came to me upon realisation that the Teacake's component parts of Chocolate, Marshmallow and Biscuit are also those of Rocky Road. Why not combine both? And so Tunnock's Teacake Rocky Road was born. Scotland in a traybake.

Tunnock's Teacake Rocky Road

12 Tunnock's Teacakes
200g Digestive Biscuits
75g Butter
3 Tbsp Golden Syrup
300g + 150g Milk Chocolate, broken into squares
50g Mini Marshmallows

Line a traybake tin (aprox 34cm x 20 cm) with greaseproof paper.
Cut the Tunnock's Teacakes in quarters and set half aside.
Put the digestives into a bag and bash them with a rolling pin. You are aiming for a mixture of crumbs and larger pieces of biscuits.
Melt the butter and the golden syrup in a heavy-based saucepan. Take off the heat and add 300g of chocolate. Stir and return to a gentle heat to completely melt.
Fold the bashed biscuits into the melted chocolate mixture in the saucepan, then add the mini marshmallows and finally half of the chopped up Teacakes.
Tip into your lined traybake tin and flatten as best you can with a spatula.
Nestle the remaining quarters of Teacakes into the mixture.
Melt the 150g of chocolate in a microwave or over a bain marie and pour it over the top of the Rocky Road avoiding the Teacake quarters.
Refrigerate for at least a couple of hours or overnight.
Cut into squares and enjoy with a cuppa.

My previous exploits with Tunnock's Teacakes have been...

Scottish S'Mores aka BBQ'd Tunnock's Teacakes

Tunnock's Teacake Christmas Puddings

Tunnock's Teacake Sheep

Tunnock's Teacake Christmas Tree Baubles

I'll need to get my thinking cap on for my next creation. Any suggestions?

Pin me for later...

Haggis Neeps and Tatties Soup

Fair fa your honest sonsie face! Yup, we're talking haggis. Serious Burns. Although in my book Haggis is most definitely for life and not just for Burns Night (25th January for the uninitiated). However today I'm celebrating the life and works of Scotland's National Poet in soup form. Not sure why I've never gone down this route before with the holy trinity of Scottish ingredients but it absolutely works. Serve with a Nessie ladle and a glass of Scotch Whisky.

Haggis, Neeps and Tatties Soup
Serves 6

1 Onion
Splash of Scottish Rapeseed Oil
500g Tatties (potatoes)
300g Neeps (swede)
1.8L beef/lamb stock
450g Haggis
Salt & Pepper
1/2 Tsp English Mustard Powder
Nip of Whisky (optional)

Peel and finely chop the onion and sweat it in a large soup pan along with a splash of Scottish Rapeseed Oil.
Whilst the onions are cooking, peel the neep and the tatties and grate or finely chop them. Add to the pan alongside the onions and continue to sweat for a couple more minutes.
Next add 1.8 litres of stock to the pan. I used 2 lamb stock cubes and one beef stock pot. Bring to the boil and simmer for 20 minutes.
Remove the haggis from its outer cover and cut into small cubes.
At this point you can either add all the haggis to the soup, warm it through and serve it in a rustic broth style or alternatively, for a smoother version add half the haggis to the soup and blitz with a stick blender. Heat the remaining haggis in the microwave and heap it up in the middle of the bowl.
For both versions you will need to taste and season before serving. How much seasoning you need will very much depend on your haggis. I added a generous amount of freshly ground salt and pepper plus a 1/2 teaspoon of English mustard powder.
True Scots may wish to add a nip of whisky.
Slainte!

Slow Cooker Irn Bru Pulled Pork

Back in January when I cooked up a Ham in Irn Bru for Burns Night it almost broke the Internet. Today I'm going a step further with Pulled Pork cooked low and slow in Scotland's other national drink. Pulled Pork has become a bit of a thing of late popping up left, right and centre on trendy menus. Its actually surprisingly easy to make at home, particularly if you use a slow cooker. A wee bit of time and effort at the start to get it prepped then forget about it for many hours, even overnight, and on your return a veritable deliciousness awaits.

The Love Pork campaign is encouraging us to Achieve Lazy with our Sunday Roast. Pulled pork is a Lazy Sunday’s dream as it likes to take its time, giving you many hours to kick back, chill out and settle down with the family for some precious quality time. Chef Tom Kerridge has added his voice and recipes to the initiative. “Cooking pulled pork is a wonderful way of getting extra flavour into an already beautiful piece of meat. Pork shoulder is one of the most under-used cuts, but one of the easiest to cook, most definitely full of flavour and great value for money. So pick up your forks and get ready to get shredding.”

SLOW COOKER IRN BRU PULLED PORK

Ingredients

1.6kg joint boneless Pork Shoulder

1 Tablespoon Smoked Paprika

1 Tablespoon Dark Brown Soft Sugar

1 Teaspoon English Mustard Powder

3 Cloves Garlic 

1 teaspoon Salt 

1 teaspoon Black Pepper

500ml Irn Bru

2 Tablespoons cornflour

Method

Remove the pork from its packaging and snip off any string. Cut off the fat and pat the joint dry with kitchen roll. Make small incisions all over the meat with the tip of a knife. 

Place the smoked paprika, mustard powder, brown sugar, salt, pepper and the peeled cloves of garlic in a pestle and mortar. Crush and grind it all together then make it into a paste with a splash of the Irn Bru.

Rub the meat all over with the seasoning paste massaging it in really well. Place the meat in a ziplock bag and leave to marinate in the fridge for anything from 1 hour to many.

You are aiming for at least 10-12 hours cooking on low in the slow cooker, anything up to 15 hours and it will still be fine. This can be done overnight for the next day's lunch or during the day for an evening meal. 

Place the pork in the crock pot, pour in the remainder of the Irn Bru before putting the lid on the slow cooker and cooking on low for 10-15 hours.

Once the pork has served its time, remove it from the slow cooker, wrap in foil and leave to rest whilst you prepare the sauce.

Sieve the juices from the slow cooker into a pan. Bring to the boil and reduce by half. Slake the cornflour in cold water and add slowly whilst whisking to thicken the sauce.

Use two forks to effortlessly shred the meat and serve with the sauce on the side or stirred through.

To cook in a conventional oven - 6 hours at 150°C (fan 130°C) 

We served our pork in a brioche bun with homemade coleslaw, apple sauce and spiced potato wedges. Of course there was also the obligatory glass of Irn Bru on the side. There were plenty of leftovers which will freeze well or can be incorporated into other dishes such as pizza topping, nachos, toasted sandwiches, hash, frittata or quesadillas. The possibilities are endless.

Three of my fellow food bloggers have also been taking part in the Love Pork #AchieveLazy Campaign. Here's the fab recipes that they have come up with. If you need more inspiration it's available at www.lovepork.co.uk

Slow Cooked Five Spice Pulled Pork by Recipes from A Pantry

The Ultimate Effortless Pulled Pork by Fuss Free Flavours 

Moroccan Pulled Pork and Jewelled Cous Cous by Jen's Food

Pin me for later...

Disclosure: This is a commissioned recipe for Love Pork. As always, all views expressed are my own. 

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy who I work with and promise to only ever bring you the cream of the crop.