Scotland's national chef Gary Maclean has created three family-friendly recipes to help Scots celebrate Burns Night with a twist, all using Lidl's haggis, which is available for 99p.
From a Burns Brunch to family-favourite sausage
This simple recipe uses pre-made frozen pastry, all you have to do is remove it from the freezer the evening before and roll out on the day. A definite freezer staple!
Remove the puff pastry from the freezer the night before and allow to defrost in the fridge.
On the day, peel and dice the sweet potato and finally chop the shallots
In a pan add a little oil and bring to a medium heat, add the chopped shallots and the diced sweet potato and slowly
Once the shallots have gone translucent and the sweet potato is almost cooked remove from the heat.
Remove the sausage meat from their skins and pop into a bowl with the haggis, once the shallot and sweet potato mix has cooled add to the bowl also.
Pre-heat the oven to 200°C (180°C fan assisted).
Next break your egg and separate the yolk from the white and whisk.
Roll out your pastry thinly and cut into 3 x 10cm x 10cm strips.
Weigh out approx. 3 x 150g of your sausage mix and shape into a long cylinder and place lengthwise at along an edge of each section of pastry.
Brush the exposed part of the pastry with the egg yolk, next roll the pastry over the sausage meat and roll up, making sure you create a tight roll. Repeat for the other sheets of pastry.
Pop your sausage rolls onto a lightly oiled tray and pop in the fridge for 10 minutes.
Remove your tray from the fridge, brush your sausage rolls with the remaining egg yolk.
Using a sharp knife score the top of the sausage rolls.
Bake in the oven for 20 to 25 minutes until golden brown.
Divide each sausage roll in two and serve with tomato ketchup.
Preheat the oven to 200°C (180°C fan assisted).
Grate the onions, crush the garlic and shred the handful of parsley.
Place the pork mince and Haggis into a bowl along with the grated onions, garlic, chilli flakes, ground cumin, shredded parsley, egg, 1 teaspoon of salt and some freshly ground black pepper.
Mix together well with your hands until the mixture has bound together.
Divide the mixture into 8 and mould it each portion into long sausage shapes around the drained bamboo skewers.
Brush the kofta generously with oil and place onto a tray.
Cook for 10 minutes, turning them now and then, until browned all over and cooked through.
Meanwhile, mix your yogurt with the shredded mint and a pinch of ground cumin and mix.
Serve with a side salad of your choice and pitta breads.
Dice the potatoes into roughly 1cm cubes and place the potato into a frying pan and fry until golden and crisp.
Next crumble in the haggis and cook until it starts to crisp up, then add the crushed garlic and cook out for a couple of minutes.
In the meantime it’s time to poach your eggs.
There are various methods, my advice is to keep it simple with soft boiling water and a touch of vinegar and put each egg into a ramiken to transfer into the water, this will help keep the eggs shape together.
Poach for 3-4 minutes for a perfect runny egg.
The last thing to add is the shredded flat parsley to the hash mix.
Split this mixture into four dishes and then pop a poached egg on top of each serving.
With Burns Night fast approaching, Aldi has launched its Burns Night Specialbuy range with traditional fare from 99p, as well as its multi award-winning Glen Marnoch 12 year-old Speyside Single Malt reduced to just £17.99 for the occasion.
Aldi Scotland’s everyday haggis range has both the traditional fare and a vegetarian option available for only 99p (offer available 13th - 25th Jan). While Simon Howie’s Gluten Free Haggis makes sure no one is left out of the fun for just £1.99.
The supermarket will also be launching an exclusive Burns Supper Super Six veg offering, complete with tatties, neeps and all the trimmings supplied by local producers from just 35p.
Customers looking for the perfect centrepiece to their Burns Night celebrations, can pick up a Specially Selected Chieftain Haggis for only £2.99 and no celebration would be complete without ‘tak’ing a cup of kindness’ and with multi award-winning Glen Marnoch 12 year-old Speyside Single Malt reduced to just £17.99 (offer available 13th - 25th January).
Aldi also has non-traditional haggis products including Punjab Pakora’s Iron Brew Pakora (£1.79) which is back on shelves due to popular demand.
While those looking for a twist on Scotland’s national dish are spoilt for choice with Punjab Pakora’s Haggis Pakora (£1.49), Curried Haggis Bites by Simon Howie (£1.99) and Bell’s Steak and Haggis Pie (£2.99) all included in the retailer’s Best of Scotland range.
Over in Asda, there's offers on a variety of locally sourced products available such as Aberdeen Angus Steak Pies, All Butter Shortbread Rounds and Scotch whisky.
The whisky offer includes premium whiskies such as Highland Park, Tamnavulin, and Jura, with as much as £15 off.
The McIntosh Burns Box, which is a ready meal of haggis, neeps and tatties is available in Lidl for £2.49 and is ideal for those looking for a simple Burns supper this month.
Lidl also have a Donald & Sons XXL haggis for £2.59, Mash Direct Burns bites for £1.99 and Scottish swede for 35p.
To toast Scotland’s national Bard, Lidl’s award-winning Ben Bracken whisky range includes single malts from Islay, Speyside and the Highlands for £16.49.