Beyond the Haggis – A Toast to the Bard from Lincolnshire
While Robert Burns is Scotland’s favourite son, the values he celebrated – honest toil, good company, and hearty food – resonate deeply, right here in Lincolnshire. For generations, those working across the agricultural and food production industries have long held those values in equally high regard, working tirelessly to ensure only the finest ingredients grace the tables of yellowbellies.
Burns Night (January 25th) is more than just a date on the calendar; it is a mid-winter feast designed to ward off the January chill with the best produce the land has to offer. And thanks to the host of local farmers we are proud to work with here at Lakings, whether you have Scottish roots or are Lincolnshire through and through, everyone deserves a night of poetry and exceptional dishes.
The star of the show is, of course, the Haggis. To be considered traditional, a Haggis should be rich, peppery, and deeply satisfying. However, a true Burns Supper is about the “theatrics” of the meal. To elevate your feast, we recommend pairing your Haggis with our smoked streaky bacon – crisped up and crumbled over your “neeps and tatties” (swede and potatoes) for an extra layer of smoky saltiness that cuts through the richness of the oats and spices that await inside your Haggis.
A Lincolnshire Twist on a Scottish Classic
If you’re looking to deviate from tradition a little, while keeping the rustic soul of the evening front and centre, look to our Lamb Osso Bucco or Lamb Shanks. Much like the Scotch broth or stews Burns would have known, these cuts require patience. As they braise, the marrow melts into the sauce, creating a gravy so rich it deserves its own bagpipe processional. This mirrors the “low and slow” philosophy we champion in our Lakings Recipe Collection, where time is the most important ingredient.
The Morning After: The “Stovie” Secret
In Scotland, the day after Burns Night is often met with “Stovies” – a comforting potato-based stew made from the leftovers of the roast. We suggest using any remaining Haggis or roast beef trimmings, mixed with onions and plenty of butter, to create a hearty evening meal that is arguably as good as the main event.
Don’t leave your Burns’ Night meal to chance, pop in to Lakings or place your order online, to ensure a celebration that would make the Bard himself proud.
