A lazy day around the Auchinleck estate; packing suitcases; lunching together. A visit to Boswells’ Coach House for some last minute wifi access….

And our last supper tonight, celebrating a lovely 2 weeks…and Hannah has dressed the dining table beautifully for the occasion…..she also had prepared haggis for our last meal.

Haggis for the uninitiated: take one sheep’s stomach, clean, scald with hot water, turn it inside out and soak overnight in cold salted water. Mince heart and lungs of one lamb; add lamb fat, onions, oatmeal, salt, allspice, pepper, mace, nutmeg. Spoon the mixture into the sheep’s stomach, so it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode while cooking.  Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.  Once cooked, take out of pan and place in oven, to dry out for a while. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

A few of us played ‘golf’, a card game, before turning in for the night. Lidia won!! Yay!!