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Paul Rankin and Nick Nairn make haggis at Pollok Williamson

Paul and Nick visit Pollok Williamson and make haggis in their Big Food Trip.

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Michael Portillo makes haggis at Pollok Williamson

A visit to Pollok Williamson on Great British Rail Journeys

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Adrian Edmondson makes haggis at Pollok Williamson

A visit to Pollok Williamson on Ade in Britain

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Scotch Beef Casserole


  • 500g Scotch Chuck steak diced
  • 12 button mushrooms
  • 2 sprigs of fresh thyme
  • 5 baby carrots, peeled
  • 250g Haggis, skin removed and cut into chunks
  • 1 leek, trimmed and cut into chunks
  • 10ml tomato puree
  • 275ml dark stout
  • 300ml of beef stock
  • 30ml of horseradish sauce
  • 25g pearl barley (pre-soaked)
  • black pepper to taste

Cooking Instructions

  1. Place all the ingredients into a large casserole dish
  2. Cover and cook in a pre-heated oven for approx 2-2½ hours or until meat is tender
  3. Adjust seasoning to taste before serving
  4. Serve with creamy mashed potatoes
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