A recipe for veggie haggis. Traditionally served on Burns Night in honour of Rabbie (Robert) Burns, but a great meal all year round. Serve it with neeps (turnip) and tatties (potatoes) or wrap it in puff pasty for some lovely spicy veggie sausage rolls.
This classic dessert is fresh with seasonal raspberries and bolstered by Scottish oats and whisky. But should those oats be rolled or coarse? And if traditional crowdie can’t be found, will whipped double cream take its place?