We may be in Suffolk rather than Scotland, but we’re still getting excited about Burn’s Night on 25th. Instead of serving our haggis in the traditional way with tatties and neeps, we like ours fried with an egg and some Stokes Brown Sauce.
Slice and fry your haggis in a small amount of oil for 3 – 4 minutes each side – rapeseed oil is very good for this. Then fry an egg or two (quail eggs look fantastic but a chicken egg tastes just as good) and pop on top of each slice for serving.
You could also add some fried mushrooms and baked tomatoes. Yummy – January is not looking so bad after all…
If you fancy giving it a try yourself then send us a photo to show us how it went and we'll send our favourite chef a surprise bottle from the Stokes range! Good luck!
Here is one of the Stokes team - Nelly the Scottish Deerhound sporting her clan's tartan for Burns Night!