Haggis Pie

My mother was very proud of her Scottish heritage and this is from her recipe book. She called it Haggis Pie which, as it's not unlike a Shepherds Pie, made it more appealing to her grandchildren.

Haggis is the national dish of Scotland and, as such, has a starring role in the national celebration that is Burns night.

Held on 25th January each year, Burns night commemorates the life of the bard Robert Burns arguably best known for having penned Auld Lang Syne.

This recipe uses all the ingredients associated with a traditional Burns night supper which includes haggis, neeps (mashed turnip) and tatties (mashed potato).

Serves 4

approx 500g haggis

900g potatoes, peeled and cut into chunks

1 small turnip, peeled and diced

salt and pepper

grated nutmeg

30g fresh breadcrumbs

50g unsalted butter

Preheat the oven to 200ºC.

Steam or microwave the haggis according to the instructions given.

Boil the turnip and potatoes (in separate saucepans as the turnip will take longer to cook) and then drain, mash and season.

Spread a layer of mashed potato on the bottom and sides of an ovenproof dish. Cover this with a layer of the mashed turnip, then cut open the haggis and scoop this out on top. Finally top with the remainder of the mashed potato. Scatter with breadcrumbs and dot with butter.

Put into your preheated oven for 25-30 minutes until crisp on top.

And now a word about Haggis. For those of you who’ve never tried haggis, it is normally made with sheep’s offal mixed together with onions, oatmeal, seasonings and spices. This is all encased in a wrapping which ends up looking like a large, bulbous sausage. Haggis is easiest to find in January (because of Burns night) and freezes well, if you want it later in the year.

Leek and Potato Soup

This is a wholesome winter soup which is both economical and easy to make. The origin of leek and potato soup is up for discussion - there are those that say it's Welsh (presumably because of the leek) and those that say it's Irish (maybe because of the potato?). The French also lay claim to it calling it potage Parmentier (named after French chef, Antoine-Augustin Parmentier). And it is also written that American chef Julia Child made it her own, when she introduced French cuisine to American audiences in the 60s.

Whatever your thoughts, this soup is very comforting on a cold winter's day and can be taken up a level with the addition of crispy bacon or leftover shredded ham. It only takes about 40 minutes from start to finish and is perfect for freezing. So, this is my basic recipe, adapted from my classic summer Vichyssoise soup.

1 medium onion, finely sliced

1 large clove of garlic, grated

50g butter

3 large leeks, washed and sliced

4 potatoes (about 500g) peeled and diced

1½ litres of chicken or vegetable stock

salt and black pepper to taste

Melt the butter in a large saucepan (with a drop of olive oil to prevent it burning) and add the chopped onion, the sliced leeks and the garlic. Give everything a stir, put the lid on and cook over a low heat until soft (about 15 minutes).

Add the diced potatoes, season well and then pour over the stock. Cover with a lid and simmer for a further 15 minutes or until the vegetables are tender.

Stick a sharp knife into the potatoes to see if they are cooked, and if so, remove the pan from the heat. Allow to cool for about five minutes and then blend with a stick blender until smooth. Serve in deep bowls with a scattering of chopped chives, a swirl of cream or some crunchy croûtons.

Pumpkin Soup

A delicious and healthy autumnal soup which, if you're carving a pumpkin for Halloween, is a great way to use the flesh. It can also be made with butternut squash and spiced up with chilli flakes ... and don't forget to toast the pumpkin seeds to sprinkle on top!

Serves 4

1kg pumpkin, peeled and chopped

1 medium leek, trimmed and sliced

400g potatoes, peeled and chopped

1 tsp dried thyme

600ml vegetable or chicken stock

Melt the butter in a large saucepan and add the sliced leeks and potatoes. Season generously with salt and pepper and cook over a gentle heat for about five minutes. Then add the chopped pumpkin, dried thyme and stock and bring to the boil. Reduce the heat and simmer for about 25 minutes.

Turn the heat off and allow to cool slightly. The recipe says to whiz the soup in batches in a blender but I found it easier to 'whiz' it in the pan with a hand-held stick blender.

Check the seasoning before serving in warm bowls garnished with the toasted pumpkin seeds.

Note: I found this soup to be very thick and, once blended, decided to add another 200ml of stock. However, if you're freezing it, you can do this once it's defrosted.