Butcher Dan's Recipe Vault

Haggis, Neeps and Tatties Soup

Haggis, Neeps and Tatties Soup


1 Onion
Splash of Rapeseed Oil
500g Tatties (potatoes)
300g Neeps (swede)
1.8L beef/lamb stock
500g Northumbrian Haggis
Salt & Pepper
1/2 Tsp English Mustard Powder
Nip of Whisky (optional)



1) Peel and finely chop the onion and sweat it in a large soup pan along with a splash of Scottish Rapeseed Oil.
2) Whilst the onions are cooking, peel the neep and the tatties and grate or finely chop them. Add to the pan alongside the onions and continue to sweat for a couple more minutes.
3) Next add 1.8 litres of stock to the pan. I used 2 lamb stock cubes and one beef stock pot. Bring to the boil and simmer for 20 minutes.
4) Remove the haggis from its outer cover and cut into small cubes. 
5) At this point you can either add all the haggis to the soup, warm it through and serve it in a rustic broth style or alternatively, for a smoother version add half the haggis to the soup and blitz with a stick blender.
6) Heat the remaining haggis in the microwave and heap it up in the middle of the bowl.
7) For both versions you will need to taste and season before serving. How much seasoning you need will very much depend on your haggis. I added a generous amount of freshly ground salt and pepper plus a 1/2 teaspoon of English mustard powder. 

Butcher Dans Tip

True Scots may wish to add a nip of whisky.
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Haggis Neeps and Tatties Dauphinoise

Haggis Neeps and Tatties Dauphinoise


500g Turnbull's Northumbrian Haggis 
500g Neeps (Turnip) 
750g Tatties (Potato) 
300ml Single Cream


1) Preheat your oven to 200c
2) Wash then very thinly slice your potatoes ideally using a mandolin - be careful of those fingers!
3) Peel in thinly slice your neep. I used the 1.5mm setting on my mandolin.
4) Skin and roughly chop the haggis.
5) Layer 1/3 of the potato slices into a large shallow ovenproof dish. Season well with salt.
6) Top with 1/3 the neep and 1/2 the haggis. 
7) Pour over 100ml of cream. Repeat the layers.
8) Finish with the final 1/3 neep, 1/3 tatties and 100ml cream.
Bake in the oven for 30 minutes then cover with tinfoil and continue to cook for a further 30 minutes.
If you don't have a mandolin to cut super thin slices slices and have to do it by hand then either parboil the potato and neep for 5 minutes before layering or bake the dish for longer until the vegetables are completely tender.

If you want a more creamy dauphinoise increase the quantity of single cream to 500ml.
Butcher Dan Tip
For the last 30 minutes of cooking in addition to the tinfoil I put a heavy dish on top of the dauphinoise to compress it. 
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Haggis Cooking Guide

Haggis Cooking Guide

Cooking Guidelines

1. Bring a pan of water to the boil.

2. Place the Haggis in the boiling water, and turn the heat down to a

gentle simmer.

3. Allow the haggis to simmer for 50- 60 minutes (for a 500g Haggis).

4. Remove the Haggis from the casing.

5. Serve with neeps and tatties (mashed turnip and creamed potatoes) and Whisky Sauce or Gravy.

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Chicken Balmoral

Chicken Balmoral

Chicken Balmoral is a great Burns Night dish for those who like Haggis but prefer it not to be the main ingredient . This classic recipe has it used as stuffing inside a chicken breast then wrapped in bacon.

You can find out more about the history of the Haggis here


4  Chicken Breasts 
1 Turnbull's Northumbrian Haggis
8 Rashers of streaky bacon
30ml Rapeseed or olive oil
20g Butter
200ml Double cream
4 tablespoons Scotch Whisky
Sea salt and black pepper
Dijon mustard
Wholegrain mustard

Cooking Method  

  1. Pre-heat oven to 180c.
  2. Lay the chicken breasts flat on a chopping board with the inner fillet showing and the smooth side down.
  3. Fold back the inner fillet, keeping it attached.
  4. Make an incision down the opposite side to make a pocket.
  5. Open the  Haggis and cut into quarters  and mould them into a sausage shape.
  6. Season the chicken and fill the incision with the haggis, fold in the chicken fillet, wrap in bacon and chill for 10 minutes. This will help them keep their shape.
  7. Heat the oil and butter in a non stick frying pan, sear the chicken breasts presentation side down first, then flip them over after approx. 4 minutes and sear on the other side.
  8. Transfer to the oven for 18-20 minutes until cooked through & piping hot.
  9. For the whisky sauce, heat the cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
  10. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives or parsley if you prefer, stir in a squeeze of  lemon juice.
  11. To serve, arrange your chosen vegetables on the plates, slice the chicken through the centre on an angle and arrange on the plate. Drizzle over the sauce and serve.
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Seville Orange Marmalade

Seville Orange Marmalade

Make your own Seville Orange Marmalade at home! 


1.5 Kilos of Seville Oranges 

2 Lemons 

3.5 Litres of Water 

2.7 Kilos Granulated Sugar 


1) Half your Seville Oranges and squeeze the juice from them. 

2) Scratch out the remaining flesh from the oranges. 

3) Squeeze the juice from the Lemons. 

4) Strain the juice from your oranges and Lemons into your preserving pan. 

5) Place all the pulp and seeds into a muslin bag and add to your preserving pan along with the water. 

6) Cut or grate the peel from the Oranges to your desired thickness and add to the pan. 

7) Gently simmer the mix in the preserving pan until the peel is softened and your liquid reduced by half (approx. 1.5-2 Hours). 

8) Remove the muslin bag, squeezing as much juice from it as possible back into the pan. 

9) Add your sugar to the pan, stirring it in until it is dissolved. 

10) Bring the liquid to the boil and boil rapidly for about 15 minutes until setting point is reached. 

11) Take off the heat and remove scum with a slotted spoon. 

12) Stand for 15 minutes then stir to spread out the peel. Pour into Sterilised jam jars and lid when cooled 

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Game Biryani

Game Biryani


  • 150 grams basmati rice
  • 800 grams boneless mixed game meats
  • 200 grams Greek yoghurt
  • 1450 ml game or chicken stock
  • 2 onions
  • 2 tbsp sunflower oil
  • 6 cloves
  • 6 cardamom pods
  • 50 grams butter
  • 0.25 tsp saffron strands soaked in 2 tbsp warm milk for 30 mins
  • salt and pepper

Biryani masala

  • 5 cloves
  • 0.5 tsp black peppercorns
  • 8 cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 0.25 nutmeg
  • 0.25 tsp cayenne pepper

Brown onion paste

  • 1 onion
  • 0.5 inch ginger chopped
  • 5 garlic cloves, unpeeled and crushed
  • 1.5 tbsp flaked almonds
  • 4 tsp sunflower oil
  • water


  • 3 tbsp sultanas soaked in hot water for 2 mins
  • 3 tbsp toasted flaked almonds


  • Wash the rice several times then soak in cold water with 1 tsp salt for at least 30 mins
  • Grind the Biryani Masala spices to a powder then mix in the cayenne pepper. Coat the meat in the Biryani Masala and leave for 30 mins.
  • To make the crispy-fried onions, halve the onions and slice them very finely. Heat the oil in a wide frying pan and fry the onions (in batches if needed), sprinkled with salt, for 10 mins until deep brown. Spread on a plate lined with kitchen paper to crisp.
  • . For the brown onion paste, fry the onion in the oil for 10 mins or until golden. Add the garlic and ginger for1 min, cool then blend to a paste with the almonds and water as required.
  • Heat the oil in a large pan. Fry the spices until they sizzle then add the marinated meat. Fry over a high heat for 2-3 mins until the meat starts to brown then stir in the brown onion paste and cook for about 10 mins until the paste thickens.
  • Allow to cool a little, then gradually incorporate the yoghurt. Return to the heat and add the stock/water and cook over a gentle heat for about 30 mins until the only gravy remaining is clinging to the meat. Season to taste.
  • Meanwhile bring a large pan of water to the boil with the rice spices then add the rice and boil for 5-7 mins until three-quarters cooked (when squeezed the core should still feel firm). Drain and spread on a large plate to steam dry for about 10 mins.
  • Heat the oven to 150°C and grease a casserole with butter. Put a shallow layer of rice in the bottom then sprinkle over a little saffron-infused milk and some crispy-fried onions. Spoon the meat on top then cover with the remaining rice little by little, drizzling over the saffron milk in strands.
  • Finish with some more crispy-fried onions, reserving a third for the garnish. Dot with butter then tightly seal the casserole with foil and put on the lid. Bake for 1 hr.
  • While the biryani is in the oven, prepare the garnish ingredients. To serve, spoon the biryani onto a platter and garnish with the sultanas, almonds and crispy-fried onions.
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Roast spatchcock partridge, n’duja, lemon and herb crumbs

Roast spatchcock partridge, n’duja, lemon and herb crumbs


  • 2 partridge, spatchcocked
  • 250 grams n'duja
  • salt and pepper
  • 4 finely sliced garlic cloves
  • 50 grams breadcrumbs
  • grated rind of 1 large lemon
  • 2 tbsp finely chopped parsley
  • 1 tbsp finely chopped marjoram
  • 1 tbsp sherry vinegar
  • lemon wedges, to serve


  • Preheat the oven to180°C
    Rub the partridges with 2/3 of the N’duja and place them onto a greased roasting tray. Season with a little salt and pepper.
  • Tuck the garlic slices under the partridge, place in the preheated oven and roast for 15-20 minutes.  Remove from the oven and baste with the roasting juices.  Rest the birds in a warm place for 10 minutes.
  • Meanwhile in a small frying pan, heat the remaining N’duja and when melted add the breadcrumbs, cooking until the crumbs turn golden in colour and have dried out. Stir in the lemon rind.
  • In a small mixing bowl, mix the herbs with the olive oil, sherry vinegar and some salt.
  • To serve, put the partridge on a plate, sprinkle over the N’duja crumb, drizzle with the herb oil and serve with some lemon wedges.  Great with a green salad.
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Pot roasted pheasant with mulled wine, shallots, bacon and blackberries

Pot roasted pheasant with mulled wine, shallots, bacon and blackberries


  • 2 tbsp olive oil
  • 50 grams butter
  • 2 oven ready pheasants
  • salt and pepper
  • 12 shallots, peeled
  • 110 grams smoked bacon lardons
  • 175 grams small chestnut mushromms
  • 2 crushed garlic cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 star anise
  • 0.5 tsp grated nutmeg
  • 4 sprigs thyme
  • 300 ml mulled wine
  • 100 ml port
  • rind and juice of 1 orange
  • 10 grams plain flour
  • 150 grams blackberries
  • parsnip puree, to serve


  • Preheat the oven to 180C°
    Melt 25g of butter along with 1 tbsp olive oil in a medium sized frying pan. Season the pheasants with salt and pepper, then when the butter begins to sizzle, add one of the pheasants to the casserole then brown it all over (this will take around 5 minutes).  Transfer to a plate and repeat with the other pheasant.
  • Add 25g of butter and 1 tbsp olive oil to a clean casserole or sauté pan and, when it is hot, add the shallots and lardon sand toss them around until nicely browned. Add the mushrooms and fry until golden brown and then add the garlic.
  • Remove the pan from the heat.  Return the pheasants to the casserole, arranging them side by side, breast side up, and add the bay leaves, cinnamon stick, star anise, nutmeg and sprigs of thyme. Season well with some salt and pepper. 
  • Pour in the mulled wine, port and orange rind and juice.  Bring it all up to simmering point, then cover with a lid and put in the preheated oven to cook gently for 45-50 minutes.
  • When the pheasants are cooked, remove them from the casserole, place them onto a carving board and allow to rest for 5-10 minutes.
  • Mix the flour and remaining 10g of butter together to form a paste and then add this to the casserole in small pieces. Whisk the sauce back up to simmering point to thicken slightly.  Add the blackberries and remove from the heat.
  • Carve and serve half a pheasant per person, garnished with the lardons, shallots and mushrooms, a generous amount of sauce and some parsnip purée.
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Venison kebabs with beetroot purée

Venison kebabs with beetroot purée

These kebabs are a fun combination of braised and pan-fried venison. Your braised pieces can easily be prepared a day in advance. Baking beetroot brings out lovely, earthy flavours but you can also use pre-cooked, shop-bought beetroot. 

Beetroot purée

  • 1 kilo beetroot
  • 100 ml red wine vinegar
  • 30 grams sugar
  • 200 ml water
  • 30 ml apple juice
  • 30 ml olive oil


  • 1 venison steak
  • 500 grams venison diced 
  • 1 litre beef stock
  • 1 carrot
  • 1 onion
  • 5 garlic cloves

Beetroot purée

  • Wrap the beetroot in foil and cook in the oven at 190°C for 2 hours or until soft.
  • In the meantime, boil water, sugar and vinegar together. Set aside.
  • Remove the beetroot from the oven and allow to cool.
  • Peel the beetroot, and blitz with all the other ingredients in a blender until smooth.


  • Preheat the oven to 150°C. Chop the carrots, onions and garlic. Fry them in a frying pan until they are golden brown.
  • Transfer the vegetables to a casserole dish, add the beef stock and bring to the boil.
  • Caramelise the venison dice, then add it to the casserole dish and cook covered in the oven for 3 hours until the meat is tender.
  • Drain the braised venison and pat it dry. Cut it into smaller cubes if necessary. Slice the steak into thin strips. Season generously with salt and pepper.
  • Heat a frying pan. In a small amount of oil, fry the steak and braised pieces until they have caramelised nicely. To finish, add a small knob of butter and a cracked garlic clove to the pan. Take the meat out of the pan.
  • Serve the meat on a kebab stick with the warm beetroot purée. This can be enjoyed on its own or served with cooked beetroots as a main course dish.


Recipe supplied by Jake Leach, head chef at the Harwood Arms  https://harwoodarms.com/


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Porchetta ragu

Porchetta ragu

Inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests – leave it simmering whilst you entertain. 

  • Serves: 6-8
  • Prep: 20mins 
  • Cook Time: 3hrs


  • 2 tbsp olive oil
  • 800g pork shoulder, diced
  • 3 pork sausages
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 2 large garlic cloves, crushed
  • 2 tsp fennel seeds, crushed
  • pinch of chilli flakes (optional)
  • 200ml white wine
  • 2 bay leaves
  • 2 rosemary sprigs, leaves picked and finely chopped
  • ½ bunch of thyme
  • 100ml chicken stock
  • 3 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp double cream
  • 1 lemon, zested
  • ½ bunch of parsley, finely chopped
  • 500g rigatoni pasta
  • grated parmesan, to serve



  • STEP 1

    Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.

  • STEP 2

    Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.

  • STEP 3

    Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.

  • STEP 4

    Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.

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Sausages with Winter Veg Mash

Sausages with Winter Veg Mash

Now that Sausage Week has been and your fridge/freezer is fully stocked of tasty Turnbull's bangers, here's a recipe to try which features Winter Vegetables too! 

  • Serves 2
  • Prep: 
  • Cook: -


  • 4 Sausages - your choice of flavour. Why not try: Hog Roast? 
  • 2 parsnips
  • 2 or 3 medium potatoes
  • 175g Brussels sprout
  • 4 tbsp milk
  • 1 tbsp wholegrain mustard


  • Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.
  • Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.
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Warming Beef & Vegetable Casserole

Warming Beef & Vegetable Casserole

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish. Serves 4-5. 


  • 2 celery sticks, thickly sliced
  • 1 onion, chopped
  • 100g peas
  • 2 really big carrots, halved lengthways then very chunkily sliced
  • 5 bay leaves
  • 2 thyme sprigs, 1 whole and 1 leaves picked
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks



  • Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  • Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  • Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  • Gradually stir in 600ml hot water, then tip in 850g stewing beef and peas and bring to a gentle simmer.
  • Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
  • Garnish with the picked leaves of the remaining thyme sprig.


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