Womad’s Taste The World program brings the festival’s world-class musicians off the stage and into the kitchen for four days of cooking demonstrations. Fifteen artists from across the globe will cook traditional dishes from their homelands at the Speakers’ Corner in Botanic Park.

Elephant Sessions’s guitarist Mark Bruce will hit the pans on Monday to cook his specialty: Haggis pakora with whisky sauce. It’s a classic Scot dish with an Indian twist.

“It’s a bit different and Scotland has a really strong Asian community and lots of great places to eat things like curry so it ties the two together really well. It’s unusual and it’s fun!”

As for which whisky will pair best? “I am biased as my dad runs a distillery in Scotland [AnCnoc] but for this [weekend] my food pals Emily and Rachel at Chivas are providing us with the drams.”

Bruce does have one important tip: “Use lots of whisky. One for the chef, one for the sauce is my general rule of thumb.”

The cooking demo will follow the band’s performances on Saturday at 2.30pm and Sunday at 10.30pm. See the full program here.

Haggis Pakora with Whisky Sauce
Serves 4–5


1 haggis

150g chickpea flour
1tsp chilli powder
1tbsp cumin
2tsp paprika
Pinch of salt
Pinch of pepper
1tsp onion powder 1tsp garlic powder Water

Dipping sauce
1 onion, diced
1 beef stock cube
300ml double cream


Wrap the haggis in tin foil and boil it for one hour.

Chuck all the batter ingredients into a bowl and mix together.

Haggis is then placed in a bowl and broken up, rolled into balls and then dipped in the batter. The balls are then deep fried for 3–4 minutes.

Dipping Sauce

Put diced onion into a hot pan. Throw in some whisky and we have some flames!

Dissolve the stock cube in boiling water and chuck into the pan. Add the double cream.