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Digital Subscriptions > Argyllshire Advertiser > 20th January 2017 > Chieftain of the puddin’ race gets a Portavadie makeover

Chieftain of the puddin’ race gets a Portavadie makeover

HAGGIS, tatties and champit neeps are the traditional fare at a Burns Supper.

Plain, simple and delicious when done well.

But if you want to try something a little more ambitious for Burns Night this year, why not have a go at this delicious recipe, supplied courtesy of Liam Murphy, executive chef at Portavadie marina and spa on the shores of Loch Fyne.

Braised shin of beef, haggis ravioli, salt-baked swede and puree, mash potato bon bon, and Portavadie malt whisky jus.

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Local news, sport and leisure includes FAB guide - for families in Argyll and beyond

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