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Showing posts from January, 2014

Haggis Summer Rolls (Recipe) - for Burns Night and every night

The first time I tried haggis was 15 years ago when one of my brothers married a Scottish lass up in Edinburgh. If I recall correctly, it was used to stuff a chicken galantine, and I was hugely relieved that it wasn't as offensive as I'd been led to believe.

Several years later, I found myself at their house for a Burns Night supper where my sister-in-law began proceedings by reciting a Robert Burns poem, which to this day, my husband refers to as "when Gayle sang to a haggis".

Haggis was relatively difficult to come by down South however - at least, you wouldn't see it in your local butchers or supermarket.

I remember when I first saw a MacSween's a few years ago and was delighted that the "real deal" had made it to England.

Now of course, you can get a whole selection - I picked up this lot from my Morrisons, including a vegetarian haggis for my mother-in-law which is presumably made of sawdust and oats.

I even picked up a packet of cocktail haggis wh…

Miso Salmon with Soba Noodles Recipe

I don't believe in diets, but sometimes I feel like I'm stretched too tightly, uncomfortable in my own skin like the bug man in Men in Black.

Times like those, I still want to eat my fill, but I don't want to have to have a lie-down afterwards.

This Japanese-influenced dish does the trick - the dressed noodles are bright and zingy, whilst the salmon is sweet, comforting and savoury.

Even better, after a bit of advance prep, it only takes 15 minutes to cook.

Miso Salmon with Soba Noodles 
Serves 2
All ingredients are available in larger supermarkets, health food stores or online from the Japan Centre.

2 salmon fillets, about 150-200g each, skin still on 150g dried soba noodles (I used matcha ie green tea soba) Groundnut or other neutral oil for frying 1 spring onion, green and white parts, finely sliced 1 tsp black sesame seeds 
For the salmon marinade:
1 rounded tbsp miso, any type (I like shiro or white)1 tbsp caster sugar 1 tbsp mirin or sweet sherry 1 tbsp ground ginger J…