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When is a Burns Supper a dessert? When it's haggis ice-cream and neeps sorbet

Published: August 17, 2015

A dairy farm has cooked up an unusual way to enjoy Scotland's national dish in honour of the Year of Food and Drink.

Glen Urr will be serving up haggis ice-cream with a side of neeps sorbet and oatcakes to adventurous diners at this weekend's Galloway Country Fair at Drumlanrig Castle.

The dish immortalised by Robert Burns is the latest in a line of unusual flavours created by the Castle Douglas company, including whisky, beer, black pepper, curry and goat's cheese.

Owner Jane Davidson said: "I like a challenge and have made unusual flavours before, but these are definitely the most adventurous.

"I used top-quality haggis for the ice-cream and worked closely with local chef Tom Kirkpatrick to get the consistency of the neeps sorbet just right - unlike most sorbets, this recipe incorporates a little bit of cream which fits nicely with the dairy theme.

"What we've ended up with is an interesting fusion of sweet and savoury, and serving them with an oatcake is the perfect finishing touch.

"My husband and my son were amongst my 'taste testers' and both were pleasantly surprised - they said it was very unusual to be eating haggis cold ... but they still ate the lot!"

The distinctive dessert will be on offer alongside a wide range of Scottish produce in the fair's food marquee.

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