Haggis croquettes (makes 10)

Ingredients

Method

Boil the potatoes in salted water until cooked, then drain, place back into the pan and allow to dry out a little over a low heat.
Mash the potatoes and leave to cool.
In a bowl combine the potato, half of the whisked egg, cheese, parsley, haggis, salt and pepper and then mix until combined.
Shape the mixture into finger-shaped croquettes (approximately 6-7cm long and 3cm wide).
Dip each croquette first into seasoned flour, then the remaining egg, and then finally in the breadcrumbs and oats (mixed together).
Heat some oil in deep saucepan (to 180 degrees) and fry in small batches until golden brown.
Drain the croquettes on some kitchen paper.
Serve hot with apple sauce or mustard mayonnaise.

Rumbledethumps (serves 8)

Ingredients

500g potatoes (peeled, chopped, boiled and then mashed)

400g swede (peeled, chopped, boiled and then mashed)

x 1 onion (finely sliced)

200g kale (finely sliced)

80g unsalted butter

80g cheddar cheese (grated)

A pinch of salt

A pinch of pepper

Method

Preheat onion to 180 degrees.

Mix together the mashed potato and swede in a large bowl and then set aside.

Add the butter to a frying pan over a medium heat and sweat the onions until soft but without colour. Add the kale and cook for several minutes more.

Add the kale and onion mix plus half of the cheese to the mashed potato and swede.

Season with salt and pepper and mix together.

Place the mixture into an oven proof dish and top with the remaining cheese.

Bake until heated through and the cheese is bubbling.

Serve the dish with a stew or eat on its own.

Recipes for Burns Night 2022