Pyttipanna

Pyttipanna
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Pyttipanna
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Instructions
  1. Heat oil in pan and soften onions.
  2. Remove outer wrapping from black pudding and cut each slice into wedges. Add to pan and cook for 4 minutes to seal on all sides. Push to one side of pan and add potatoes. Sauté until golden.
  3. Season and combine all the ingredients together in the pan along with a generous dash of Galloway Chilli.
Recipe Notes

A tasty weeknight supper from Sweden, also delicious served with a soft poached egg on top.

recipe, photo & styling: wendy barrie

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Janet Henderson’s Vegetarian Haggis

Janet Henderson’s Vegetarian Haggis
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Janet Henderson’s Vegetarian Haggis
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Ingredients
Servings:
Instructions
  1. Sauté garlic with onion in a little oil until the vegetable is soft, adding the garam masala, soy/tamari and season.
  2. Add the brown lentils and carrot and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
  3. Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir. Heat through.
  4. Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
  5. Blend well into the mix and cook through for about 10-15 minutes.
  6. Serve with clapshot - mashed potato and neeps (turnips).
Recipe Notes

"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food and took a keen interest in early exponents of healthy eating." Barrie Henderson. https://www.hendersonsofedinburgh.co.uk

photo & styling: wendy barrie

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Shoulder of Native Shetland Lamb, Garden Roots & Minted Dumplings

Shoulder of Native Shetland Lamb, Garden Roots & Minted Dumplings
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Servings
6
Servings
6
Shoulder of Native Shetland Lamb, Garden Roots & Minted Dumplings
Print Recipe
Servings
6
Servings
6
Instructions
  1. Heat a drizzle of rapeseed oil with the herb butter in a heavy based pan and seal the whole rolled shoulder on all sides to brown.
  2. Add vegetables, sauté in the juices for a few minutes before adding the beer along with a similar quantity of water. Add remaining ingredients and simmer gently for two and a half hours. As long as you have a close-fitting lid it should be fine but check from time to time and add a little water if it is getting dry.
  3. To make herby dumplings: mix dry ingredients in a bowl. Add milk, mixing with a knife until the dough comes cleanly away from the sides of the bowl – similar to a scone dough.
  4. When the lamb is cooked, lift out joint to rest prior to carving and place spoonfuls of dumpling mix on the surface of the gravy. Replace lid and steam for 10mins.
  5. Lift off lid for a final 5mins. cooking.
  6. Spoon the vegetables and sauce into heated bowls and top with a generous slice of lamb and a couple of doughballs for a delicious meal. If you like your gravy thicker then add a little slaked cornflour at the end of cooking and bring to boil to thicken.
Recipe Notes

recipe, photo & styling: wendy barrie

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