a raw supper to celebrate the poet Robbie Burns

I was delighted to be asked to provide a raw plant based Burns Night Supper for Asparagasm in Nailsworth, Gloucestershire on Saturday.

For some time I’ve been pondering over creating some kind of raw Haggis and there’s nothing like an event and a full house to sharpen the focus.

Lauren developed a Highland Fling cocktail for the event which was kale and apple with a shot of Monkey Shoulder and a twist of orange – a surprising combination which worked really well.


Photo: Lauren Lovatt

Photo: Lauren Lovatt

The final Deliciously Raw menu looked something like this.

Smoked macadamia butter, pickled radishes (pictured above)

Oatcakes with macadamia cheddar, apricot wensleydale, black pepper cream cheese, blood orange and cranberry chutney, Arran inspired mustard, celery infused apples (below right)

Sweetcorn skink

Haggis, 3 roots 3 ways, winter chanterelles, kale with butternut squash, caramelised onions and a pomegranate reduction. (below centre)

White chocolate pave, vanilla shortbread, raspberry sorbet, whisky vanilla cream

Green apple sorbet


During the evening, Polly provided a fine recital of Address to the Haggis, a poem written by Burns to celebrate his appreciation of the Haggis.

She had thoughtfully printed it out with an English translation for those of us whose Scottish English Dialect is somewhat rusty.Scottish oatcakes and tree nut cheeseboard

I was really happy with the oatcakes, although they were hellish fiddly to make. They really did taste just like their cooked counterparts.

Skink, if you were wondering, is a Scottish word, for a thick soup – a bit like a chowder.

My version of haggis, neeps and tatties was thus. The haggis was a mix of Brazil nuts, seeds, carrots, seasonings and truffle which came together with the consistency of a haggis. It was accompanied by juicy Portobello mushrooms marinated in balsamic and olive oil and garlic chanterelles. What the dish lacked in neeps and tatties (swede and white potatoes), I compensated for with other root veggies. I marinated and compressed three different varieties of heirloom carrots and compressed one with lemon, another type with rosemary and the third with chilli. Fresh horseradish provided some creamy heat and the parsnip crisps, caramelised onions and dehydrated nut roast crumb delivered some crunch.  I added some wilted kale and dehydrated butternut squash for good measure – and also added a pomegranate reduction for some sweetness. People were really surprised at how haggis like the raw version was and also how hearty and substantial a raw plant based main course could be.

plating up

Photos: Lauren Lovatt

If people had any room, there was my version of buttery shortbread with a white chocolate pave, white chocolate and raspberry bark (pictured here), raspberry sorbet and whisky vanilla cream.12512694_10154456655288056_8759877030196576596_n

We finished the evening with some sharp green apple sorbet – which is a really fabulous smack around the chops as a way to finish.

I must admit that I really enjoy doing the pop up events; I get to unleash my creativity and thank you so much for Asparagasm and all those who attended, for letting me.

If you’d like to learn how to make raw food like this – and develop recipes yourself, then why not start the journey to being a raw chef by checking out my training to get your Raw Chef Certification? The level one programme is called Feast. I guarantee that I can change the way you think about and make raw food forever and before long you’ll be running your own pop up nights.

The Deliciously Raw Culinary School is approved by the Vegetarian Society.

If you’d like to make your own caramelised onions either to have as a snack or to add some crunch to your meals, mix 2 parts maple syrup to 1 part agave and 1 part date paste mix this into finely sliced onions with a pinch of salt. Dehydrate on Teflex at 115F for 48 hours flipping from the Teflex after 24 hours.

The next Deliciously Raw pop up is at Asparagasm on Saturday 13th February 2016.