PERFECT PARTNERS Cheese and wine combinations put together by the experts VEGGING OUT We mark Veganuary with plant- based dining in Cambridge FOOD EDITION NEW YEAR, NEW FOOD Healthy dining recommendations from our foodie columnist
Oh, you are offal!
Every year, on 25 January, lovers of Scottish heritage worldwide celebrate the life and works of Robert Burns with a night of ceremonial poetry served with haggis, neeps and tatties: a trio as rich in history as in flavour. Haggis – Scotland’s national dish – is a savoury pudding that’s made from sheep’s offal, oats and spices encased in a stomach lining or artificial casing. Mashed swede and potatoes complete the dish; creamy textures balancing the boldness of the haggis, often drizzled with whisky sauce. For a vegetarian alternative, substitute the offal with portobello mushrooms, black beluga lentils, pinhead oats and marmite to flavour. In the mash, use plant-based butter and milk for a totally vegan dish.
CAMBSEDITION.CO.UK JANUARY 2025 51
Powered by FlippingBook