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Ingredients: 330ml Innis & Gunn, Original 200g plain flour 4 tbsp. rice flour 1 pack of Macsween haggis, cut into two discs 2 large Maris Piper potatoes 1.5-litre beef dripping or groundnut oil Hebridean Sea Salt Equipment: Deep fryer or wok Temperature probe Method: Peel the potatoes and cut into 1cm thick chip wedges. Wash […]
Read more...Daily Record – Saturday 17th January 2015
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