LEVIATHAN TRUFFLE & SWISS WAGYU BURGER

Ingredients:
1 Wagyu beef patty (200–250 g)
2 slices Swiss cheese
Brioche bun, toasted
2 tbsp truffle aioli or truffle mayo
Caramelized onions
Baby arugula or mixed greens
Optional: drizzle of truffle oil

Instructions:
1⃣ Sear Wagyu patty to medium-rare or preference.
2⃣ Melt Swiss cheese over patty in final minute.
3⃣ Toast brioche bun, spread both sides with truffle aioli.
4⃣ Layer greens, patty, caramelized onions.
5⃣ Add a light truffle oil drizzle, top with bun & indulge!

Prep: 10 min | Cook: 8–10 min | Total: 20 min | Serves: 1

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Scottish Haggis – Traditional Sheep Offal Pudding

Scotland’s national dish, haggis is a savory pudding made with sheep’s heart, liver, and lungs, mixed with oatmeal and spices, traditionally encased in the sheep’s stomach.

Ingredients (Serves 4):

* 500g sheep’s heart, liver, and lungs, finely minced
* 200g oatmeal, toasted
* 1 onion, chopped
* 150g suet or beef fat
* 1 tsp ground black pepper
* 1 tsp nutmeg
* 1 tsp coriander
* Salt
* Sheep’s stomach (cleaned) or synthetic casing

Instructions:

1. Boil offal until tender, chop finely.
2. Mix offal with toasted oatmeal, onion, suet, and spices.
3. Stuff mixture into stomach or casing, sew closed.
4. Simmer for 3 hours in boiling water.
5. Serve traditionally with neeps (turnips) and tatties (potatoes).

Scottish Tip:
Haggis is often served with a dram of Scotch whisky and a hearty slice of oatcakes.

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Close enough?

Guess you're the pet after all

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