00:00 Robert Burns was a rule breaker when it came to literature, so why can't we break a few rules when it comes to the food that celebrates him as well?
00:06 Although haggis is quite difficult to eat with chopsticks. I just want that to be on the record.
00:12 Oh, that worked.
00:17 Well, the chilli flakes makes it the spiciest haggis I've ever had in my life.
00:22 In some water, immediately.
00:25 But I think it really works.
00:27 I mean, why not?
00:30 A sprinkling of haggis on pretty much anything works.
00:33 I think the idea of haggis combined with these kind of flavours is a good idea.
00:40 It's certainly more than a gimmick.
00:42 This is kind of my go-to dish here anyway.
00:45 Pad Thai.
00:47 I think I'm coming here.
00:48 Would you get it again?
00:50 This?
00:52 That's a very good question.
00:56 I think I would.
00:59 I think I'd come here specifically for it.
01:01 I'd specifically come here for haggis, pad thai, amaconda.
01:06 I've decided.
01:07 Instant taste test verdict.
01:10 This is a winner.
01:11 Oh, that was a lot of haggis.
01:17 Does it taste more Scottish?
01:19 Well, see, dishes like this, you're picking around and you'll hit different kind of flavour bombs.
01:27 So there'll be different areas of it that will taste differently.
01:29 I just hit the biggest dod of haggis available on this dish and it was brilliant.
01:35 So yeah, I'd actually go for more haggis.
01:39 Do you want to try a bit?
01:41 That chilli is just kicking in.
01:48 Chilli flakes are kicking in.
01:49 Oh, that's hot.
01:55 Okay, haggis is actually quite a versatile ingredient.
01:58 It's used in lots of different ways and essentially, I think it adds a lot to this.
02:04 It's almost like grains.
02:06 Yeah, and then you muddle it up with the noodles and all the different other elements.
02:11 It's got a bit of heat to it.
02:13 And the good thing is that the haggis flavour kind of shines through and it's not just kind of overpowered by everything else.
02:21 So a lot going on, but distinctively Scottish and with a good Burns Night emphasis to the dish.
02:31 I kind of think it's a good idea.
02:34 We've got a very particular vision of what Burns Night is like in Scotland and particularly in Glasgow.
02:41 But it doesn't have to be rigid.
02:45 And Robert Burns was a rule breaker when it came to literature, so why can't we break a few rules when it comes to the food that celebrates him as well?
02:52 I think one of the things that puts people off of getting involved in Burns Night is it can seem quite overpowering in its tradition.
02:59 And everything has to adhere to different rules and there's that over-formal structure to it with all the kind of speeches and stuff like that.
03:08 But essentially it's a Scottish festival that involves literature, drink and good food.
03:15 So we may as well remix it in whatever way makes sense.
03:19 And if people are going to be sitting at home able to get a haggis pad thai and have a drink and a chat and enjoy themselves, I think that's a beautiful thing.
03:29 And I would have this again. Do you know what I'd love to have with this?
03:33 Usually people have whisky, but I went to this pub in London called Mack and Sons and they had a thai kind of takeaway area.
03:42 And you could get food like this and they also had really good Guinness.
03:46 So I'd love a pint of Guinness too with this. I think that would be an ideal combination.
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