Veggie Haggis & Tattie Pasties

Veggie Haggis & Tattie Pasties

Shop bought pastry is a handy fridge standby to put together a quick meal and it's such good quality, that I don't mind buying it instead of making it. It's a great time saver, but this post isn't about pastry, it's about mustard.

I have a love affair with mustard. My first crush on it was as a small child and the mustard was French. Not the authentic French mustard that comes from our neighbouring country, no, it was the little jars of brown mustard from Colemans.

I would sneak into the kitchen, climb onto the worktop and secretly delve into the store cupboard until I found the French mustard, then I would sit there happily eating it with a teaspoon until I was discovered.

I have a more sophisticated taste in my mustard relationships now and the mustard I used in this recipe was a Mustard with White Wine, Lemon and Garlic from Maille.

If you haven't come across Maille, they are a very old  French company established more than 265 years ago by father and son Antoine-Claude Maille and Antoine-Claude Maille.

They kindly sent me some of this mustard and a bottle of their Walnut Oil. I mixed some of their mustard through my veggie haggis to spice it up for the pasties.

veggie haggis nippied up with Maille mustard

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Veggie Haggis & Tattie Pasties
Pastry filled with veggie haggis mixed with mustard & spices, mashed potato and baked beans.
  • 1 packet ready rolled pastry
  • 275g veggie haggis
  • 2 tbsp Maille mustard
  • 2 tsp paprika
  • ½ tsp chilli powder
  • 200g mashed potato
  • 200g baked beans
1. Preheat the oven to 190c /375f /Gas Mark 52. Cut 4 circles from the pastry using a bowl as a template.3. Mix the haggis with the mustard and spices and divide between the 4 pasties.4. Top with mashed potato and then beans. Seal the pastry and crimp the top. Slash the side to let steam out.5. Bake in the oven for 15-20 minutes until golden. If you aren't making them vegan, you can brush them with beaten egg before popping them in the oven for a good colour.6. Enjoy!
Total time:
Yield: Makes 4 pasties

Disclosure: I made this recipe on behalf of Maille. I was paid for my time and received some mustard and oil. I was not required to write a positive review and any opinions expressed are my own.

Homemade Fluff & Chocolate Pancake Tower

An easy recipe for a decadent tower of scotch pancakes, sandwiched together with homemade marshmallow fluff and finished with a drizzle of warm melted chocolate.

Homemade Fluff & Chocolate Pancake Tower 

Today I bring you some pancake day panache with a homemade fluff and chocolate pancake tower.

Tefal challenged me to come up with an exciting new pancake recipe and I don't know why, but I immediately thought of homemade marshmallow fluff.

I've never tried the fluff sold in jars, but I can tell you the homemade fluff is sweet, rich and velvety. So decadent to eat. Much like a spreadable marshmallow.

I made traditional Scotch Pancakes and layered them with homemade fluff and topped the whole creation with melted chocolate, that oozed down the sides.

Oh boy it was good, but it's very sweet and definitely one for sharing.

Homemade Fluff & Chocolate Pancake Tower

Pancake Tower Tips

1. First you need a good quality non-stick frying pan.

I'm loving the Tefal Superior Frying Pan I was sent out to try, what a difference it makes to have a good pan like this. No need to oil the pan and the pancakes just slide off. It's easy to clean too.

2. Make sure the fluff is really thick and the pancakes are cool before you stack them.

3. If you are nervous about your pancake tower standing proud, then use a cocktail stick in the middle to secure them, but make sure you let your guests know it's in there.

 4. Pour the melted chocolate over at the last minute, as the warmth from the chocolate will start to melt the fluff.

So get flipping and stack to your hearts content!

Oh and try not to just eat all the marshmallow fluff with a spoon until you feel sick! This is harder than it sounds.

Just a behind the scenes shot of how a pancake tower can go horribly wrong. I thought it would make you smile. Mind you, it tastes just as good when it falls apart.

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pancakes, scotch pancakes, Scottish pancakes, pancake stack, marshmallow fluff, homemade pancakes, homemade marshmallow fluff, marshmallow, breakfast
Yield: 3 pancake stacks (4 pancakes & topping each)

Homemade Fluff & Chocolate Pancake Tower

A decadent tower of scotch pancakes, sandwiched together with homemade marshmallow fluff and finished with a drizzle of warm melted chocolate.
prep time: 10 minscook time: 20 minstotal time: 30 mins


Pancake ingredients
  • 120g self-raising flour
  • 30g caster sugar
  • a pinch of salt
  • 1 large egg
  • 142ml/ ¼ pint milk
Marshmallow fluff ingredients
  • 2 large egg whites
  • 112g/ ½ cup caster sugar
  • 1 tbsp maple syrup
  • a pinch of salt
  • ½ tsp vanilla extract
Chocolate topping
  • 100g dark chocolate


  1. First make your pancakes (this is up to you, you could make the fluff first) and heat a non-stick frying pan.
  2. In a jug,  whisk together 1 large egg and half a cup of milk
  3. Sieve the flour into a large bowl with the sugar and salt, pour in the egg mixture and whisk in until well combined.
  4. Pour 1 tbsp of batter into the pan for each pancake. Use the back of your spoon to smooth them into a circle. Each pancake will take a couple of minutes, once they have a lot of bubbles over the surface, have a peek underneath. If it is golden, flip it. It only needs seconds on the other side to cook.
  5. To make the fluff you need a glass bowl that will fit over a pan to make a ban marie. Add a little hot water to the pan and simmer. Make sure the bottom of the bowl does not touch the water.
  6. To the bowl add the egg whites, sugar, salt, syrup and vanilla extract. Whisk for 10 minutes until you have a thick glossy mixture, then take of the heat and continue whisking until the mixture has turned into thick, white and glossy fluff.
  7. Melt the chocolate in a bowl over the pan you whisked the fluff over. Just heat the water again and add a little more if required.
  8. Stack you pancakes, sandwiching them together with fluff and finish off with a drizzle of melted chocolate just before you serve them. Remember to tell guests if you have added a toothpick to secure the stack.
  9. Enjoy!
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Chocolate Chip & Raisin Scotch Pancakes

Chocolate Chip & Raisin Scotch Pancakes

Traditional Scottish pancakes studded with chocolate chips and raisins. So quick to make and very light and fluffy. Eat them warm and the chocolate is still heavenly melty.

Disclosure: Tefal kindly sent me pans so I could develop my recipe. I was not required to write a positive review and any opinions expressed are my own.

St Clements Smoothie

St Clements Smoothie

I adore my latest smoothie creation, St Clements Smoothie!

I do love citrus fruit. On their own, in a dressing, flavouring a cake or dessert, in yoghurt, as a juice or in a smoothie.  This time I went for two of the best and a nursery rhyme immediately sprang into my head as soon as I put oranges and lemons together.

Oranges and Lemons Song
photo: "The Pictorial World", Agnes Rose Bouvier (1842 - 1892)
"Oranges and lemons, say the bells of St Clements,
You owe me five farthings, say the bells of St Martins,

When will you pay me, say the bells of Old Bailey,
When I get rich, say the bells of Shoreditch,

When will that be, say the bells of Stepney,
How should I know, says the big old bell at Bow,

And here comes a candle to light you to bed ........"

I just hope you don't know the rest of the song. I'm really not a violent person!

I do remember playing that game as we sang the same song in the playground as a child. Did you play it too?

I made this recipe using my beloved vitamix, but if you can't afford one of those then pop over to the Yeo Valley website where they are giving away a Compact Power Juicer from Cuisinart – worth £100 along with their new Limited Edition 0% Fat Orange, Carrot & Mango Yeogurt.

Orange, Carrot & Mango Yoghurt
I can confirm  the new yoghurt is most yummy, especially for a 0% fat yoghurt. In fact I think the new yoghurt or Yeogurt as they call it must have inspired me because I have been making a lot of orange and carrot smoothies for Cooper and I since I tried it.

My St Clements Smoothie doesn't have carrot in it, but it does have oranges and lemons and it is slurpilicious! Cooper gave it his stamp of approval too.

Get juicing!

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St Clements Smoothie
St Clements Smoothie
A fruity smoothie with a gorgeous citrus flavour. Slurp!
  • 4 easy peelers
  • 3 red apples
  • 100 ml orange juice
  • juice from 1 lemon
  • 1 tsp Yeo Valley 0% Greek Style Yoghurt
  • 1 tsp honey
1. Peel the fruit.2. Blend the fruit with the orange juice, lemon juice, yogurt and honey. If you are using a juicer, juice the fruit then whisk, blend or shake in the other ingredients. A tupperware jar with a tight lid would do the job nicely.3. I like to add ice cubes when I am blending the fruit, but if you are juicing the fruit, then just add the ice to the glass.4. Enjoy!
Total time:
Yield: 4 glasses

Top 10 Smoothies 

For more inspiration check out my Top 10 Smoothies and Top 10 Shakes over at Baby Centre. They are just as good for big people too. Some of my ultimate shakes and smoothies are in there.

Also check out these delicious smoothies from two of the nicest bloggers around.

Name: Kellie
Blog: Food to Glow
Location: Edinburgh

Kellie is a food blogger, but she is also a health educationist and nutrition adviser for Maggie’s Cancer Caring Centres and she really believes in  making the most of plant foods for their taste and potential cancer-fighting properties. Her belief shines through all her recipes, which are super healthy and instantly make you drool!

Here are a couple of Kellie's Smoothies:

Kale, Sour Cherry & Cocoa Smoothie
Pretty Green Tea Smoothie

Name: Helen
Blog: Fuss Free Flavours
Location: London

Helen really believes in including lots of fruit and veg in her meals as part of a healthy diet. In fact she whizzes up a smoothie for herself every day. She totally loves her vitamix too and there are always lots of yummy drinks on her blog.

Here are a couple of Helen's smoothies:

Blackberry & Apple Green Smoothie

Strawberry & Coconut Smoothie

Disclosure: I developed this recipe for Yeo Valley to promote their competition. They provided me with a juicer and some yoghurt to create my recipe. I was not required to write a positive review and any opinions expressed are my own.


Easy Valentine Donuts

easy valentine donuts 

Despite planning a Valentine gift guide, the day has still come around and I have nothing organised. Well I do, but it's not a romantic meal for two.

My in-laws are over from Cyprus and here for the weekend. It's such a shame, the temperature is such a shock to them and they've been greeted with torrential rain,which has now turned to snow.

We're heading out for a meal tonight, but this afternoon I made these Easy Valentine Donuts.

I used a basic victoria sponge mixture and baked the doughnuts, then when they were cool, I iced them and topped them with sprinkles.

For the perfect Valentine treat serve these easy Valentine donuts with a Apricot and Mango Milkshake.

easy valentine donuts

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Easy Valentine Donuts
Quick vanilla donuts with a drizzle of pink icing and sprinkles.
  • 4 large eggs
  • 225g caster sugar
  • 225g self-raising flour
  • 225g butter, softened
  • 1 tsp baking powder
  • 1 tsp vanilla extract
1. Preheat you oven to 180c/160c fan/350f/gas mark 4.2. In a stand mixer or with an electric whisk, whisk all the ingredients until light and fluffy.3. Spray your donut pan with baking release spray.4. Pipe batter into each ring until it is just above half way up.5. Bake for 8-10 minutes until a skewer comes out clean.6. Allow to cool for a little while in the an, then leave on a wire rack to cool completely. Once they are cool you can ice the, and add sprinkles.7. Enjoy!
Total time:
Yield: Makes 18 donuts

I am entering my donuts into a few challenges:
1 Treat Petite hosted by my lovely friend Cakeyboi and The Baking Explorer

Spiced Tofu Fingers

A step-by-step photo guide & recipe for making spiced vegetable fingers, a great vegan substitute for fish fingers. 

golden spiced tofu fingers with a bowl of ketchup

Cooking and baking with kids is so important. It helps them to learn about food and encourages them to try new things as well as developing new skills.

I usually bake with Cooper, but I do take him into the kitchen to help prepare meals too.  He was a great help making these spiced tofu fingers. In fact if you scroll down you will see step-by-step photos of him making this dish.

Spiced Tofu Fingers

Spiced Tofu Fingers

Today Cooper made some Spiced Tofu Fingers. 

They are a bit like breaded mozzarella in taste and texture, but they are dairy free and packed with protein. 

He used bought golden breadcrumbs that were sitting in my store cupboard staring at me petulantly. I usually make fresh breadcrumbs, but these were perfect for this dish and I perked them up with spices. 

Make sure you use regular tofu and not silken tofu, which won't work for this recipe, it's just too soft and better for creamy sauces and desserts.

How to prepare tofu

step one

How to prepare tofu step one - drain tofu
Drain the tofu.

step two

How to prepare tofu step two - Wrap in kitchen paper and tea towels.
Wrap in kitchen paper and tea towels.

step three

How to prepare tofu step three - Wrap in kitchen paper and tea towels and weight down with heavy books

Wrap in kitchen paper and tea towels and weigh down with heavy books.

step four

How to prepare tofu step four - After the moisture has drained out, slice tofu into fingers.
After the moisture has drained out, slice tofu into fingers.

step five

How to prepare tofu step five - Roll the fingers in spiced breadcrumbs.
Roll the fingers in spiced breadcrumbs.

step six

Bake or lightly fry in a little rapeseed oil until golden and crispy (mummy can help with this).

step 7

Vegan Spiced Tofu Fingers

Serve with ketchup for dunking and enjoy!

Enjoying Spiced Tofu Fingers

tofu, how to prepare tofu, preparing tofu, vegan fish fingers, vegan mozzarella fingers, breaded tofu, spiced tofu
Yield: 4
spiced tofu fingers

Spiced Tofu Fingers

A step-b-step guide to preparing tofu and making spiced breaded tofu fingers.
prep time: 30 minscook time: 10 minstotal time: 40 mins


  • 2 x 396g blocks tofu
  • ½ cup golden breadcrumbs
  • 3 tsp onion powder
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • a good grinding of black pepper
  • a little rapeseed oil for frying


  1. Drain the tofu, then wrap it in kitchen paper and tea towels. Weight with heavy books and leave for half an hour to drain the excess liquid from the tofu.
  2. Unwrap the tofu and slice into fingers.
  3. Mix the breadcrumbs with the spices and pour onto a plate. Dip the tofu fingers in the breadcrumbs until well coated.
  4. Bake or fry in a little oil until golden and crunchy.
  5. Serve with ketchup for dipping.
  6. Enjoy!
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator

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A step-by-step photo guide & recipe for making spiced vegetable fingers, a great vegan substitute for fish fingers. #tofu #howtopreparetofu #tofufingers #vegansnack #veganlunch #breadedtofu

How good are they?

Tofu Fingers
I love them this much!


Chip Shop Battered Tofu with chips and peas in chip shop paper

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