Rural and Environment

  • Chieftain o’ the pudding-race

    24th January 2019 by

    Crispy or fried, as a burger or in a pastry, haggis can take as many different forms as its homeland’s weather. To help you celebrate this Burns Night, Scotland’s national chef Gary Maclean has shared some of his favourite ways to cook one of Scotland’s most famous exports. Crispy fried haggis with red onion chutney,…

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