The Times: Burns Baby Burns

The Times

I took on Burns Night with Adam Taffler. 320 seated banquet and 200 street food service each night for 3 nights. Great fun with our lovely suppliers Lambton and Jackson, Balgove, and Hackney Gelato.

Two easy recipes for Burns night supper as featured in The Times

January 25 marks the annual celebration of Scotland’s national poet, Robert Burns. Celebrate with these Scottish recipes.

 Charlton Nicoll

Charlton Nicoll

 Charlton Nicoll

Charlton Nicoll

Lorne sausage
The lorne sausage, also known as square sausage, is a traditional Scottish dish usually made from ground meat, rusk and spices.

INGREDIENTS

  • 500g beef mince (10-20% fat)

  • 500g pork mince

  • 125g fresh breadcrumbs

  • 2 tbsp water or scotch

  • 1½ tsp salt

  • 1½ tsp ground coriander

  • 1½ tsp pepper

  • 1½ tsp ground nutmeg

01 Heat the oven to 190C fan (210C non-fan).

02 Mix all the ingredients together and push the mixture into a loaf tin.

03 Cook for 25-35 mins. Make sure the centre is cooked through by testing it with a skewer or temperature probe.

04 Serve with gravy, tatties, neeps and kale.