Culinary skills are not prominent among my varied talents, though I was pleased that the guests at the last dinner party I held in my riparian West London abode received the evening rather well. (If the food was only so-so at least the thought behind the choice and mixture of guests was appreciated). In my limited (but slowly expanding) experience, I have found haggis a rather useful addition to the repertoire.
T’other day I cooked a haggis for supper, alongside some chips and peas — an unjustly neglected vegetable I can’t help but feel. (Boring old botanists insist the pea is actually a fruit, but never you mind). Unfortunately I lacked a suitable gravy or sauce, so had to make do with ketchup and mayonnaise (plus a dash of HP).
But what to do with the leftover haggis the next day? I tried spreading it on oatcakes but that was far too dry — oatcakes must be reserved for pâté, it seems. So instead I crumbled bits of haggis into a pot of tomato sauce, dobbed it with oregano, some mixed herbs, sea salt, and freshly crushed peppercorns, and enjoyed a surprisingly delicious meal which I’ve decided must be christened linguine alla scozzese.