Burns Night is a cause for celebration, an evening of delicious food with friends and family to celebrate one of Scotland’s most iconic figures. But Burns Night can also be a bad time for food waste.
Haggis is in keeping with the traditional Scottish mindset that nothing should be wasted. The heart, liver and lungs may not be viewed as the choicest cuts, but we’ve long known that, when these parts are combined with a few other ingredients, they can deliver a meal of the highest order. Haggis is a great example of a foodstuff that helps prevent waste but as with other special occasions people often overbuy for Burns Night. We’ve teamed up with Scotland’s national chef Gary MacLean to help you minimise food waste this Burns as well as giving you some ideas to help you use up any extra haggis!
Serve it up family style
Gary suggests serving up your haggis so that guests can help themselves, rather than piling unwanted food on to every plate. “Serve your haggis, neeps and tatties family style by presenting it in a large dish that will allow your guests to help themselves,” he says. “This will be a much better experience for your guests as they will be able to take as much or as little as they wish. It creates a much nicer environment for them as they do not feel bad if they can’t finish. I find when people have the opportunity to decide for themselves how much of a portion they want to take, they finish what they have taken, especially kids.”
Think outside the box
Often people think they don’t like haggis but then they try it in something unexpected like on a pizza or as a canapé and they realise how delicious it can be! Gary says, “Turn haggis into food that people love. It has such an incredible flavour and it can lift every dish it’s in. I have used it in loads of dishes from pakora, samosa, sausage rolls, potato hash and everyone’s favourite - haggis bon bons.”
Love your leftovers
Looking for inspiration for what to do with your leftover haggis? Gary has pulled together three yummy recipes.