How to Cook a Haggis

Wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per lb. but do not boil as this might burst the skin. If you would rather use an oven; place in casserole dish with a little water. Wrap in tinfoil to ensure haggis is…

How to Cook the Perfect Steak

First, choose your steak Fillet is the most tender and expensive of steaks, but can be a little tasteless. Sirloin and Rib Eye are a little less tender, although if they’ve been dry aged they will still be tender enough, and the fat cover and marbling makes them far tastier. Rump steak is the least…