I am so full of haggis and stovies I can barely move. Here’s my recipe for the best stovies ever (quite a claim I know!):
Peel and chop up 500g potatoes. Peel 250g onions. Chop the onions into six lengthways. Put the potatoes and onions in a non-stick pan with a lid. Add one clove of garlic, 2 tablespoons of water, a 1cm slice of lard (don’t think about it), a pinch of salt, and loads of pepper. Heat this on a really high heat then turn down low with the lid on for about 20 minutes. Now turn the heat up to medium. Keep the lid on but every now and again give the stovies a stir. You want them to catch slightly on the bottom of the pan so that you get some nice crispy, caramelised edges amongst the soft crumbling spuds.
So, charge your glasses and raise a toast to your fellow man! And here is the Orangutan.
