Please can we leave the being nasty bit off this site. I was really enjoying the postings and chats etc. until recently when all the negativity crept in. May I quote (probably misquote) Thumper from Bambi "If you can't say anything nice, don't say nothin' at all".

It's ok, glad you like Lakeland. Happy shopping and cooking.

Snoozy-you haven't told me if it's alive or dead (hee hee!).What kind of skin is on it, if it is a proper pluck then you can gently steam or poach it for 35-40mins. depending on size, but if it is a synthetic skin then you would be better of putting it in tin foil and baking it at 180C for about 30mins until it is REALLY HOT.Serve with champit tatties and bashed neeps or clapshot.A nip of whisky poured over the haggis after you have cut it open is also good. Please let me know how you get on.sandie,x.

By the way dried fruit and nuts can be added to this recipe but we like it plain because I generally go to the KISS school of doing anything. Good luck and hope it works veggie burger.

Checked as far as I can and this recipe is not copyright as far as I know so here goes: 100g butter/marg, 50g demerara sugar, 2x15ml spoons golden syrup, 125g porridge oats and 25g self raiding flour. method: Preheat oven to 180C/350F. Melt fat, surgar and syrup over low heat. Mix in oats and flour. Press into a well greased 20.5cm shallow square tin and bake for 15-20 mins. Cool before reemoving from tin. This is the recipe I have been using for years and now my youngest daughter uses it.

Through here we don't put sausages or kidney in and use puff or flaky pastry. Glad to know that I'm not the only Scot who hates whisky.

We didn't have the chocolate concrete but I will give the recipe a try. We did have that pastry, jam, coconut thing and I hated it cos we were served that with warm milk

East or West of Scotland steak pie Livewire?

Newsflash - this is one scots lassie that hates whisky, can't stand the stuff at any price but its good for cooking with. Got a recipe for a lovely whisky cake.

No not painful but it's lovely with haggis and LOTS of whisky.

No olive not stuffed so I think they cheated.

Thanks snoozy glad you're not upset and I did do a google search and yest it's confusing, think I'll stick with rumbledethumps and confuse everyone - we haven't had clapshot yet have we?

Are you sure it was lark's tongues because I read of a gastronome in the 18thC who order a similar dish but with an olive instead of the lark's tongues and he ate just the olive. Silly person.

OK snoozy but i am sorry if i upset you that was not my intention at all but just to keep the water boiling we could add kailkenny and rumbledethumps into the mix again just variations but trust the scots to change the names.also sorry it's so late at night when i am replying. please:-

Sorry snoozy colcannon and champ are two different potatoe dishes. Champ with spring onions and a well in the middle filled with melted buter and colcannon with kale/cabbage a bit like our bubble and squeak.

Sorry snoozy colcannon and champ are two different potatoe dishes. Champ with spring onions and a well in the middle filled with melted buter and colcannon with kale/cabbage a bit like our bubble and squeak.

Sorry Paul Roseby does it for me, as soon as I see is name it time to change channels and watch something probably even more boring as long as it is not him. Sad really, I'm convinced that he's a really nice person it's just me.

Lakeland Ltd. Have them as well, I've got one and agre that it is great.

My favourite at the moment is Nigela cos she annoys hubby who is an EHO (and a pain in kitchen). We all know about food hygiene but we aren't perfect and get it slightly wrong sometimes, at least I do and I've got the REHIS certifacte in food hygiene. Nigella does some of the things I do just like a busy woman/mum/carrer girl etc.

It's under recent recipes and called Chicken and Parma Ham. Hope you find it.

If you can eat it raw or cold then why can't it go in a salad, you will be surprised at what turns out to be a nice combination and it's always an adventure cos sometimes it just tastes

Try Asian/Chinese stores. I get mine in a Chinese store in Edinburgh and it's really good. Also it is an imported brand sorry I don't read Chinese and i have a big thing about not buying nestle anyway. Hope this is not too late.

Try Asian/Chinese stores. I get mine in a Chinese store in Edinburgh and it's really good.

Saundra Hi, glad you want to try it let me know what you think please. And no I don't mind you answering Rustie.

Just made 2 of these and they went down very well. One guy ate 5 (yes that's right 5) pieces. Glad i made 2. Now have to make more and probably find another new recipe. Anyone else tried this one? By the way just wanted to say thanks for the welcome. Please to be here at last!!

Marguerite Patten died 2-3 weeks ago - it was mentioned on the news - wasn't online then so had to do boring stuff like watch tv , just received three books by her on wartime cookery - interesting anybody know where you can buy snoek!

Thanks MammaChef I'll give it a try. Look out eateries in the area here we come I hope! I've got older too and decided to grow old disgracefully think i'm really going to enjoy being involved in this site. THANKS.

They would dry in the microwave. Put between paper towels and zap for 30 seconds till dry.

Thanks for the welcome MammaChef. Will love talking to you all - family bored with my foodie ways but like eating the end results. Wish Husband would take me out to dinner sometime. Too good a cook I'm told HUH what does he know!

Newish to the net,2nd posting. Love good food, like Grigson and was glad to see Patten there-must have been filmed before she died. Also like being in contact with all you friendly people.

Newish to the net,2nd posting. Love good food, like Grigson and was glad to see Patten there-must have been filmed before she died. Also like being in contact with all you friendly people.

Hi, I'm new at this message thing so i hope you don't think i'm being pushy. banana shallots are also known as torpedo shallots.