easy – Page 2 – Katie Bishop

January 25th is Burn’s night. Time to celebrate all that is Scottish and of course all that is haggis.

I think haggis is really delicious, so I will be cooking up a quick Burn’s Night mid-week supper to mark the day, as I do every year. It’s always so easy – haggis is a most amazing ready-meal.

It’s warm and hearty and takes minutes to cook in the microwave if you’re in a real hurry. If you have more time you simply put it into a preheated oven in a dish with a little water and leave it to heat through thoroughly. So it couldn’t be easier.

A drizzle of whisky over the top just before serving will make all the difference, as will a simple whisky and cream sauce to spoon alongside. If you want a guide give this tried and tested Waitrose recipe a go – as seen in their photo above.

Neeps and tatties are a traditional accompaniment. Neeps actually refer to swede rather than, as the name might suggest, parsnips or turnips. Mash them up with some butter and maybe a dash of cream, a little nutmeg and seasoning and you’re ready to eat.

Winter warmer

This is such an easy recipe and a brilliant option when cooking for the family, or for friends. If you like it, then why not try a variation with different fillings such as harissa and cumin seeds, or sundreid tomato paste, olives and pine nuts?

1-1.5kg rolled shoulder of lamb, bone removed
2 tbsp baby capers in brine, rinsed and drained
2 garlic cloves, peeled
50g tin anchovy fillets in olive oil, drained
2 fresh lemon thyme sprigs, leaves only
2 tbsp cold water

Preparation time: 15 minutes
Cooking time: 6-8 hours, plus resting
Serves 4

Remove any strings from the lamb and un-roll. Place it fat side down on a board.
Place the capers, garlic, anchovies and the thyme leaves into a mini processor or use a pestle and mortar and blitz or pound to make a coarse paste. Spread the paste over the meat-side of the lamb. Re-roll the lamb to form its original shape and tie with kitchen string at 2cm intervals.
Place the meat in the slow cooker dish and drizzle over the water. Cover with the lid and cook on low for 6-8 hours or until tender.
Remove the lamb from the slow cooker, place on a board and leave to rest for 10 minutes before carving into thick slices, discarding the string. Serve with roasted new potatoes and dollops of Greek yogurt.

Fab for the freezer, make in advance and freeze either raw or cooked for up to three months. Either way, defrost thoroughly before use.