Food and Drink Recipes

Burns Night: Create the Ultimate Burns Supper

Ananyah-Burns Supper-Haggis Crusted Lamb Loin, Fondant Potato, Haggis Bon Bon and Vegetables

Can you even call yourself Scottish if you’ve never been to a Burns Supper in your whole adult life? I’m one of those people. So if you can’t join one, do it yourself! That is what I did this weekend. I hosted my own early Burns Supper, as I’m traveling with work next week, with my mom and boyfriend.

In conjunction with Expedia, to support their 2017 UK food map, The map shows top picks for food festivals and events throughout the year, and I’m kicking it off with Burns Night in January. If you aren’t aware of this Scottish holiday, the day commemorates the life of the poet, Robert Burns. Us Scots are rather sentimental. 

I wanted to create a Burns Supper that moved away from the traditional and incorporated a more modern touch. I set myself the hard task of then figuring out what on earth I was going to cook and more importantly, how I wanted it to look on the plate, for the photographs. Can’t take the food blogger out of me!

After a few days of deliberation, I decided on my menu, with the focus on my main course. Taking inspiration from some amazing dishes I’ve had over the past few months, I wanted to refine the dish and the plating. For starters, Haggis Samosa with a Tomato Chilli Chutney. Main? Haggis Crusted Lamb Loin, Fondant Potato, Haggis Bon Bon, Asparagus, Swede and Chantenay Carrots with a Whisky Cream Sauce. After a much-needed rest, Raspberry Shortbread Cheesecake.

As the main focal point would be the lamb, I wanted to ensure it was good quality. I went to my local butcher who freshly trimmed two lamb loins for me away from the bone and removed the majority of the fat. Once I was home, I did have to trim the fat a little more, which was rather simple with a sharp knife. Local supermarkets may have lamb loin, but for quality, I would always recommend popping to your local butcher. I learnt so much about the different cuts of lamb while I was there, everyday is a learning day! 

So without further adieu, here is how to create the Ultimate Burns Supper…

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Exploring Ancient Rome within The Roman Baths

Exploring The Roman Baths- The Great Bath

No sooner was it New Year than I found myself in the middle of Glasgow Airport ready to fly down to Bristol on another extended work trip. This time? Staying in Bath for a week and commuting to Corsham daily. This has been my second trip to the area and I keep kicking myself that I don’t try and squeeze in some time to explore the city in all its glory.

Luckily, I was able to finish up work early one day, head to my favourite coffee shop, Colonna & Small’s to pick up more Nespresso® capsules and a much needed Flat White before heading to The Roman Baths, the one place I’ve been dying to visit. 

Exploring The Roman Baths- Terrace

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Food and Drink Recipes

Lemon & Dill Inverawe Smoked Salmon Mousse Crostini

Lemon and Dill Inverawe Smoked Salmon Crostini- Lemon and Dill Crostini

I have to admit something. I detest smoked salmon, in the traditional sense. The texture. How it feels when I hold it. It’s just not for me. So here I am talking about smoked salmon from Inverawe Smokehouses. Alarms bells ringing yet? Not quite. 

Situated in Argyll, on the West Coast of Scotland, Inverawe Smokehouses is a family run business since 1974 who prefer the traditional slow smoking method. This time-honoured method allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak-smoked flavour that is distinctively Inverawe. Committed to reducing its environment impact and sustainable production, the farms are located in areas with strong tidal flows in either the coastal waters off Argyll or the Shetland Isles.

Whilst I may not be a complete lover of the Scottish delicacy, every one around me adores it. Whether it be mixed within scrambled eggs, on sushi or in a salad, my family and boyfriend lap it up. It is a staple in my house during the holiday season and I predict, most throughout the UK!

The strange thing is, while I run as far away from traditional smoked salmon as possible, I adore smoked salmon pâté. My love for it started when my great aunt’s Swiss-Italian husband Joseph used to pop over from Geneva and whipped some up for us all to eat at family gatherings on toast. It was delicious and I’ve yet to taste anything like it since.

I was sent a parcel of Inverawe Classic Smoked Salmon, along with Trout Pâté & a Mini Triple Salmon Terrine– smoked salmon, roast smoked salmon flakes and smoked salmon mousse to sample and from that, create a recipe.

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