Haggis, Neeps & Tatties | Cooking with LNER | Burns Night

We look forward to celebrating Burns Night on Monday. We've created this online masterclass to help you cook the traditional dish of haggis, neeps and tatties.
Mark Greenaway and our own chef Chris Murphy share their easy to follow tips as well as their own memories of #BurnsNight.

[@CharlieColquhoun]

I will always remember my granddads chip shops haggis. We would start the day at about 05,.00hrs and go out collecting the snared rabbits. Grand dad would clean them ready for the butchers shop at the end of the high street in Dunfirmline. We would then take the haggis, black and white puddings back to the chippie and get ready for that evenings service. Today they have stopped making haggis in a pudding form and make them now in a balloon form and sell them now in half size. Cost cutting. There was a maker of these in Alva but sadly they finished making them for some reason. They were spot on as well. I miss the days when food was food and not just a money earner. They took pride in delivering making good honest food for others to eat. NOW, it's just profit.

[@mtty1988]

Would love to see the LNER longer named service routes of the flying Scotsman Highland Chieftain and Northern Lights being back che chef and kitchens do
Proper restaurants food sauced french from the LNER route if poss come in on earlier trims do fresh daily form the supplier. Then cooked on board for the Edinburgh or longer passengers to enjoy like what the Pullman restaurant on GWR ice class 80x fleet. Then special days nights like Yorkshire day burns Night Hogmanay Christmas Chang to fit that celebration with accompanying drinks. Also make or seasonal to the ECML collect on route to deliver so can be used that day that specific names services mentioned upper for freshness and show how the power of the railway still exists.
As a chef a railway fan and dependent of a priv rail users I remember the old GNER restaurant between york and london know how amazing was and how important it it can be in a post covid client to help get passengers back on board, having the train as part fo there weekend away not just to get there and fit business travellers to entice them to travel and not stay on zoom.
How about at stations like Edinburgh kings cross Newcastle and more set up station a railway restaurants. A proper restaurant that attracts LNER travels and other that can use to to grab a bite to eat before boarding also use the same ECML local food to prepare amazing dishes grow the talent of chef waiters to use on the service.
This restaurant would work well to gain extra revenue have travels at the station and for non restaurant trains have a good restaurant style meal before bordering rather than bistro style on board food.

[@mtty1988]

If you live tradition then head up down the line to york and go to the merchant adventures hall for the venison fest see how traditions are still going well down the ECML.

[@mtty1988]

In non COVID-19 times would LNERs first class at seas service offer haggis at burns time. Would the London Scotland pos highland chiefdon do a specks burns night meal.

[@HenrysAdventures]

Looks great!

[@Polzeath70]

Erm Turnip & Swede are two different things. Turnips are smaller than Swede and white. I grow them both. A Swede is a Swedish Turnip. Turnip is smaller and White. So many Scots on these recipe pages. Proudly hold a Swede and call it a Turnip. Curious