Revett & Son of Wickham Market - butcher, bakery, delicatessen and more

A really easy dish to cook, perfect for a cold winters evening. Best of course with Revetts sausages. Here's a simple recipe to try. Pre heat oven to 210C Put a generous amount of oil in a pan, enough to cover the base of the pan easily when you swirl it around . I use a baking tin about 30 cms by 15 cms. Place the sausages in the tin and bake in the oven for 15 mins. Whilst these are in the oven make the batter. I use 4 heaped dessert spoons of plain flour add a small amount of milk until it is thick and pasty, work that round a bit to get all the flour incorporated, add a little bit of milk at a time and work it in until you have a consistency of double cream. Add an egg, or two! Eggs are

We have fine quality Haggis in stock now. Haggis, Neeps and Tatties should be on the menu for Saturday 25th January - and a little whisky! The first Burns supper was held in July 1801 when nine of Burns’ close friends got together to mark the fifth anniversary of their friend’s death. Taking place at Burns Cottage in Alloway, the night included a tasty meal (haggis, of course!), performances of Burns’ work and a speech in honour of the great Bard (now known as the Immortal Memory). The night was such a resounding success they decided to hold it again (this time in honour of Rabbie’s birthday), beginning the tradition we still enjoy to this day.