Yesterday afternoon was a gluttonous affair. I sampled Mark Greenaway’s dessert that he will be making for next year’s Great British Menu. This was followed with a date with a cake; a glorious slice of fig and almond from Love Crumbs’ cake cupboard and a cuppa with Sharon from Bite Magazine.
So by the time I got home, supper wasn’t even on my mind, but it certainly was on BOGG’s; he was more than a little peckish. So with leftover spuds in the fridge and a mini haggis, he settled down with a bowl of hash. Quick, easy and ready within five minutes.
Today, looking in the fridge and with us heading to London for the week, the unused haggis sat forlornly in a bowl. A meagre lunch for one perhaps? On the other hand, could it be stretched to feed BOGG, the Boy and me? Indeed, it could. Leftover soup served up with haggis scones! Has it been done before, I kenneth not. So, for your delectation is my rendition of …
Tip 8oz of self raising flour into a bowl and rub in 1oz butter. Crumble in about 3oz of haggis until it’s has broken up into meaty grains. Either use 5fl oz of buttermilk or sour the same amount of milk with a little lemon juice. Pour over the dry mix and, using a flat bladed knife, stir until you have a soft dough. Gather into a ball and plop onto a lightly dusted work surface. Knead gently and pat out to about an inch thick. Using a 2” cutter stamp out circles and place on a flour-dusted baking sheet. Chuck into a hot oven (220oC/Fan 200oC/Gas8) for about 12-15 minutes. Leave to cool briefly on a wire rack, split and spread thickly with butter.
© Lea Harris, Off the Eaten Track, 2012.