Sue Lawrence
Win one of ten pairs of tickets to the London Double Header

2 undyed smoked haddock fillets (175-200 g/6-7 oz each), skinned
2 thin slices of black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
extra virgin olive oil, for drizzling
Preheat the oven to 200 degrees C/450 degrees F/Gas 8. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel. Top with the black pudding then wrap in the bacon
Place on a lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted)
Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked. Serve hot with the pan juices poured over.
Read the training tips and advice that helped our London Triathletes
Enjoy screenings of all the classic films you love, plus take advantage of two-for-one tickets
Times Online's new TV show helps you make the right decisions for your pet
Read our exclusive 100 Years of Fleming and Bond interactive timeline, packed with original Times articles and reviews
The latest travel news plus the best hotels and gadgets for business travellers
Shortcuts to help you find sections and articles

Get ready for the the eating alfresco season

2007
£47,995
2008
£42,945
06/2006
£40,850
Great car insurance deals online
£33,000
Macmillan Cancer Support
Central/South West
£50k
NHS
Nationwide
£
£30k OTE
Meltwater News
Nationwide
circa £70k
Central Office of Information
London
Great Dubai Investment Opportunities
from £89,950
The Finest Luxury Homes In London and the SE
From £995,000
Studios £33K, 1 Beds £60K, 2 beds £79K
Great Investment, River Views
New York Christmas Shopping
Christmas Cruises
From only £995pp
APTs East Coast now from only
£2425pp.
Great travel insurance deals online
Contact our advertising team for advertising and sponsorship in Times Online, The Times and The Sunday Times. Globrix Property Search - find property for sale and rent in the UK. Visit our classified services and find jobs, used cars, property or holidays. Use our dating service, read our births, marriages and deaths announcements, or place your advertisement.
Copyright 2008 Times Newspapers Ltd.
This service is provided on Times Newspapers' standard Terms and Conditions. Please read our Privacy Policy.To inquire about a licence to reproduce material from Times Online, The Times or The Sunday Times, click here.This website is published by a member of the News International Group. News International Limited, 1 Virginia St, London E98 1XY, is the holding company for the News International group and is registered in England No 81701. VAT number GB 243 8054 69.
Ordering black pudding from Western Scotland under the name of Campbell is very courageous indeed.
We suggest trying to place an order under the name of
Mc Dougall or changing your diet.
Oh my.....
Alina Warne, Kirkwall,
Thousands of Burns Suppers will be held throughout North America, Australia, New Zealand, South Africa, Japan and the Russian Federation, and probably every corner of the Earth
where the Scots have travelled. The Japanese and Russians are especially obssessed with the works of Burns.
Over the next 72 hours, Auld Lang Syne will be sung around the World.
According to the Guiness Book of Records, Auld Lang Syne with words composed by Robert Burns, is sung continuously 24/7, and 365 days a year around the World!
The New Zealand Burns Club claims it still has the original haggis recipe from the family of the Reverend Thomas Burns, nephew of the great poet, who was involved in settling Dunedin (gaelic name for Edinburgh)?
My local Indian restaurant which is claimed to be one of the best in the U.K. will serve an exotic version of the haggis!
Mr. Lachie Todd, Edinburgh, Scotland, UK
Oh dear, not enough attention to detail in this piece.
Arcadians? They are from Greece, if I remember correctly. Probably meant Orcadians, as in people from Orkney.
And black pudding is marag dhubh in Gaelic.
I Maciver, Stornoway,
sorry to say that after many many years of excellence, the current MALEOD`s black pudding from Stornoway is like wet black dust . Now ground too fine and no flavour
N K Campbell, Malaga,