Screen Shot 2014-08-20 at 16.49.43The most recent edition of ‘Hemispheres‘, the United Airlines inflight mag features the lovely Mrs Monkfish giving away a wee secret about her ‘place of the moment’ in Edinburgh – the Secret Herb Garden. Read all about it HERE.

We can’t quite get over the artist’s interpretation of Mrs M so are sharing it again here…..hilarious or good likeness?! YOU DECIDE! Feel free to leave us a comment, don’t be shy ;)

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It’s a great article and we were delighted to contribute to the content to ensure our favourite haunts were mentioned including Aizle, Blackfriars and The Devil’s Advocate. Read and enjoy.


KNOPS BEER 4So yet again we’re drinking beer…and why not, it’s August, the sun is shining….kind of…and with so much going on in Edinburgh you only have to stumble out of Monkfish Towers and you’re in amongst the Festival action.

On Monday night we pottered along to the ‘Meet The Brewer’ event at The Pommery Bar off the Royal Mile. The brewer in question was Mr Robert Knops of the Knops Beer Company, East Lothian. Crumbs, what a location, absolutely stunning. Continue reading



 We love a beer….or three….or maybe a few more particularly in August during the festival. Here, Tony Naylor rounds up the best that  Edinburgh has to offer including our very favourite place EVER, the lovely Timberyard. Continue reading


IMG_6685It’s not often we ‘take afternoon tea’, (honest ;) ) but with Sister Monkfish in town for a few days we thought what better way to while away the afternoon in style than with a cake or three accompanied with a steaming pot of tea and a chillax. Ooh, and not forgetting a wee glass of prosecco to wash it all down with.

We’ve never ‘taken tea’ at The Scotsman, Edinburgh, but as it’s within spitting distance of the Royal Mile (where the big sis always likes to hang out) we thought we’d try it out. Continue reading



Our friends at Macsween recently asked if we could come up with a ‘Commonwealth Games‘ recipe using their haggis… The thinking caps were well and truly on for this one – we wanted it to be healthy, definitely summery but also come up with an unusual and creative way of using haggis that you may not have tried before. Not forgetting we also wanted to use ingredients from Commonwealth countries. Tricky! Mrs Monkfish was set to task and came up with this…..

Haggis stuffed roasted pears with wild rice and halloumi salad


This is a delicious and flavour packed dish full of healthy ingredients. It’s ‘summer’ on a plate and is sure to keep everyone happy while they watch the Glasgow Games and sip a cold glass of their favourite tipple.

Haggis with pears? Yes! Believe it or not this is a really tasty way to eat haggis. The sweetness of the roasted pears really cuts through the haggis spices. We eat apples with pork, and cranberry with turkey, so don’t be put off, give it a go, on the flavour scale it’s right up there.

This dish is extremely versatile too. Keep portion sizes small for a fantastic starter or with the addition of mild, salty halloumi, a fresh zingy salad and some rice you can serve up an appetising main course. As with any recipe you don’t need to stick to the rules, customise it – try a feta salad instead of halloumi, change the dressing if you don’t like almonds, just make it your own!

So, even if you’re not currently soaking up the Cypriot or South African sun right now, put your feet up, it’s time to enjoy the flavours of the Commonwealth whilst they visit the home of the haggis.

Enjoy the Games!

IMG_4508Serves 4

Quick cook long grain and wild rice
1 onion finely sliced
1tsp ground cinnamon
½ tsp ground ginger
2 tbsp Scottish cold-pressed rapeseed oil
salt and pepper to taste
scattering of toasted flaked almonds
2 firm but ripe pears
knob of butter
250g halloumi
couple of leaves of fresh mint chopped
454g Commonwealth Macsween Haggis
handful of mixed salad leaves
extra rapeseed oil and a splash of white wine (optional) to dress the dish

Pre-heat the oven to 160°C/320°F

  • Cook the long grain and wild rice as per the packet instructions.
  • Fry the onion gently in a small pan with the olive oil, ground cinnamon and ground ginger.
  • Cut the pears in two lengthways. Use a small spoon to take out the core which will leave space for the haggis later in the recipe. Melt the butter on a baking tray and then put the pears flesh side down on the tray and cook in the oven for 20-30 minutes or until the flesh is soft.
  • Meanwhile slice the halloumi and either pan fry it in a dash of rapeseed oil or place it on a hot griddle pan for a minute or two each side. Place to one side.
  • Check on the onions, they should be lovely and soft by now but not brown. If using a splash of white wine then quickly turn the heat up, glug in the wine and let it bubble away for a few seconds. Remove from the heat and add the toasted flaked almonds. Set aside.
  • Once the pears are almost done prepare the haggis for cooking by removing the outer vacuum pack bag and put in a microwaveable dish. Heat the haggis in the microwave as per the instructions.
  • Remove the pears from the oven and carefully spoon the haggis into the hollowed out space.

To serve

  • Place a pear half on each dish with a spoonful of wild rice.
  • Place the sliced halloumi with the salad leaves and scatter the chopped fresh mint over the halloumi.
  • Finally drizzle the onion and toasted almond dressing around the edge of the plate and over the salad if you wish


For more information about Macsween Haggis visit their website HERE.
To see this recipe on the Macsween website click HERE.