Awesome me and the weans are going to make one, just like my grannie's cheers for the vid.

Hello everyone! I hope you enjoy my second Winter Seasonal Guide cookbook. It's short but packed with delicious seasonal favourites for the Winter months. There are plenty of ideas for Christmas and Hogmanay in here and lots to see you through until January. I may release a second Winter guide in the New Year as I feel we need something to keep us going until the Spring and in Scotland it feels like Winter until April lol! Take care and have a lovely weekend everyone xxx

I just want to learn how to make haggis. Pluck is not legal in Canada so I used a leg of lamb, it tasted like I remember but the steel cut oats were like shards of glass. How does the oats soften?

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Dam it looks good 🎄🎄🎄

Hello everyone I hope you are all doing good! I am back and I just love this video its so Christmassy! I hope you enjoy it and even if you don't make the recipe I hope you feel in the mood for Christmas after watching it! Any questions just drop me a line. I know there may be a few about suet, if you want an alternative I would try some kind of hard fat chopped up, even butter may work but it will be a softer sponge for sure. Thats ok I'm sure it will still be delicious! Apologies I've lost my voice a little, I'll be back soon with another video, lots of love, Angie xxx

Suet is like hens teeth in Ireland, maybe I could use hens teeth? 😂

Brilliant fruit custard must say 1 of the best origional ones Thanks

The great thing about a scotch pie is they are different wherever you go. They vary from bakery to bakery from stadium to stadium. You are allowed to make your own version and call it a scotch pie.

Thank you so very much for the recipe, and I really enjoyed watching. You made it all easy to follow, and it looks divine too! 😋

I seem to have gone around in a wee circle but was not able to find what I was looking for. I am wondering where you found this nice recipe and if it is an historical one? Thank you.🙂

Del Monte, mexican producto, custard in mexico is also a very very old tradition

Greetings from France! I'm binge watching your videos. You make everything look so simple 😅

Greetings from France! I was looking and looking for a plum pudding recipe and came across yours. Thanks for sharing. Very mesmerising content 😊

Hi the recipe is not working when I hit it nothing happens

I have a question, hope you can help. I have a couple of jars of mincemeat, they are eleven months out of date can I still use It or should I bin It,? Valerie. 😊

Thanks for sharing. I'm watching Big Brother and they made Haggis then I looked up the ingredients and almost threw up (I don't do brain, intestines, heart, lungs of any animal.. sorry) But your version with just the liver is very to my liking and I will definitely be making this. I'm so glad I decided to look for this recipe instead of just doing away with it.

How log do you leave the oatcakes in the oven?

Get on with the recipes

Haggish is banned in US because of lungs skin use

Being an American, and never used a turnip, can you please be more specific on the turnip amount? Interestly I had to go to an asian store to find a turnip. And they were 2-3 inches large each. I saw a different video where the turnip what 6-7 inches large so I am very confused. As you don't show any chopping or prep of your vegetables can you please give advice. Thanks!

You know this woman's husband is one of the happiest men in the whole of Scottland.

Yip. Best steak pie yet thanks!

Lovely dishes

Ordinary.

Wow! I cooked this today for tea and it really is delicious! This will defo become a family favourite. I have my mum’s old Glasgow Cook Book, but the recipe there is just too much work, but this was soo easy, so thank you! BTW, hello from NZ :- )

Love you hard❤

I had to give up. Couldn’t take the unrelenting music. What is suet?

tattie scones are the best, measurements are pointless, follow your heart, and by the second attempt youll ken exactly fit you want, they're awfa intuitive to make, ken? and get in there with your hands. shallow-frying in a combo of animal fat and butter is my recommendation!

Would be great but gave up due to the awful distracting music

well done i did one at college. My aunt showed me with a different version .with self raisin flour and added breadcrumbs .that was in the,70s

Baked this loaf .Was delicious but mine rose unevenly just like yours.Strange!!!

Sorry. Had to switch off. The constant music is perticularly annoying.

Your raw dumpling dough looks much firmer than other recipes. Do you know how the texture is affected by wetter vs drier dough?

So much love you

Looks lovely , but that is not a traditional Scottish steak pie . The ingredients are completely wrong .

What size tin did you use for your ginger cake? Valerie.

This looks wonderful! We were on holiday last year in Scotland (from Canada) and had a venison pie in Portree on the Isle of Skye that was amazing! I can’t wait to make this with some wild venison that we harvested at home! Thanks for sharing!!

Glad that Angie's back. Love her food and will make this very soon as the autumn nights get ever closer.

This soup looks so good! Do you use hulled or pearled barley? Just curious

Mother in law was an old style cook who worked in a factory canteen. Her clootie dumpling was to die for. She rarely used a recipe when cooking and baking. She passed 20+ years ago. All that knowledge gone forever. ❤

Love seeing you again!!❤

I’m looking for inspiration for dinners! We have been eating a lot of salads recently. I’m not keen on venison so would use beef sausages. I’ll cook this for our Sunday dinner. Thanks. Good to see you back!

Hey everyone! I hope you are all doing well! Just a wee note I forgot to add the tbsp of honey and handful of chopped parsley to the ingredients list... sorry I'm a little rusty at editing videos lol! I have added the correct ingredients into the recipe card. Happy cooking! Angie x

It looks really good. But I would use water instead of alcohol. I don't like the taste of alcohol.

WELL, put quite simply.... THESE are Not Scotch Pies.

It looks so yummy. I can't wait to make this recipe. Thank you so much!

Cans of salmon are huge there!