Digital Media Centre

RUSTLE UP A BRAW FEAST FOR JUST £3 PER PERSON THIS ST ANDREW’S DAY WITH ALDI SCOTLAND  

 – Aldi Scotland has teamed up with MasterChef: The Professionals finalist David Hetherington to provide a budget friendly St Andrew’s Day feast –  

Aldi Scotland is sharing its tried and tested take on a St Andrew’s Day feast that families across the country can enjoy for just £3 per person. 

The discount retailer has partnered with Chef David Hetherington – who previously appeared on BBC’s iconic MasterChef: The Professionals series – to create a delicious feast for four that includes Scotch Lamb and all the trimmings.  

Chef Hetherington has delved into his culinary archives and developed this year’s take on a perfect St Andrew’s dish; Grilled Nature’s Glen Scotch Lamb chops, potato and black pudding terrine and carrot purée.  

The whole dish costs just £12.27, which for a family of four works out at only £3.07 per person.  

Graham Nicolson, Group Buying Director, Aldi Scotland said: “Selecting the perfect menu for St Andrew’s Day can often stump even the best home cooks which is why we are bringing our tried and tested, delicious recipe to the table this year.  

“We have worked with Chef Hetherington to profile quality Scottish produce as the natural accompaniment for any St Andrew’s Day celebrations. The Scotch Lamb, Scottish potatoes and carrots, and locally produced Macaulay black pudding slices create a truly Scottish base for this delicious meal.”  

Grilled Nature’s Glen lamb chops, potato & black pudding terrine, carrot purée by Chef David Hetherington and Aldi Scotland  

Serves 4 

Ingredients – total £12.27/ £3.07 per person  

• Nature’s Glen Scotch lamb chops £4.29 
• Rosemary sprigs £0.52  
• 10 x large Scottish tatties, washed & peeled £1.19  

• 4 x carrots £0.24 
• 500g Macaulay’s Black Pudding Slices £2.10 
• 250g butter £1.99  
• 4 cloves garlic £0.79  
• 100ml Scottish double cream £1.15  

 Method:  

• Rub your lamb with oil, salt and pepper. 
• Place onto a plate with a sprig of rosemary and wrap with cling film. Set aside.  
• Peel the carrots and dice into equal sized pieces. Pop in a pan of salted water to boil for around 15 minutes.  

For the potato and black pudding terrine:  

• Next, the tatties – we need these to be sliced very thinly, and for the best results we are looking for paper thin slices. 
• Once your tatties are sliced, load them into a bowl, add salt and pepper next, then 200g of melted butter.  
• Toss the tatties, making sure they are evenly coated in butter, salt and pepper. 
• Next, you’ll need a loaf tin, lined with parchment paper.  
• Start to evenly layer the potatoes into the loaf tin, getting right into the corners, keep layering until halfway up, always pushing down to compress each layer.  Once you are at halfway, crumble in the black pudding, again right into the corners.  

• Now continue with the tatties until the loaf tin is full to the brim, then keep going make sure it is heaving at the seams.  
• Cover with tin foil and pop in the oven at 160°C for 1h15m or until a knife slides through the potatoes.  
• This point is crucial, find something that fits on top of your loaf tin, maybe a chopping board, can of beans or another loaf tin. Weigh down the cooked terrine. Be careful as hot butter might squeeze out as you push in.   
• Ideally leave the terrine in the fridge overnight allowing it to firm up. 
• Tip out of the loaf tin and slice into 1.5 cm slices, it should be nice and compact, with a ribbon of black pudding through the middle.   

 For the carrots:  

• Now, the carrots. After cooking for 15-20 minutes they should be nice and soft. 
• Strain the water off and pop it in the food processor, blend until smooth and add in the cream, season to taste.  
• Let this chill and pop it in the fridge. 

 For the Scotch Lamb:  

• If you have a griddle pan now is the time to use it, if not a normal pan will do, heat the pan until it’s very hot!  
• Place the lamb cutlets in the pan, always placing away from you to avoid any oil splashback. 
• We want to go for about 1-2 mins each side, then throw in the garlic cloves and the rest of the rosemary.  
• Now, turn down the heat. 
• In goes the last remaining butter. 

• Allow the butter to froth all up and baste the lamb in it.  

 Serving:  

• Pan fry your potato terrine slices until golden brown on both sides.  
• Warm the carrot purée.   
• Remove the lamb chops from the foaming butter and straight on to a warm plate.  

• Add a swoosh or blob or a splat of purée and the crispy terrine alongside succulent lamb.   

Enjoy! 

To find out more about your local Aldi Store, please visit www.aldi.co.uk