“Being a Scot living in England I miss my Scottish food even though I've been down here for 70 of my 84 years
Once a Fifer always a Fifer
I really enjoy your haggis and also being a retired master butcher I appreciate your good ingredients to make the chieftain o' the pudding race
Thank you I my wife and friends had a wonderful Burns supper with your haggis.
Lang may yer lumb reek.
Rob and Ann Young”
“Delicious haggis, nice and peppery, and containing liver which many don't. Cooked in the microwave for about 12 minutes in three minute bursts (removed from casing, splash of water added, butter and whisky stirred in) to get it up to ca 74C and turned out well. Served with clapshot and mashed carrots and parsnips on Burns Night, with plenty for four, enough for six with care.”
