Traditional Fayre with Flair: Haggis, Neeps & Tatties
Food
Main Courses
Scottish
Stuart Middleton
3 Servings
Ingredients
400g haggis
2 carrots, peeled & diced
½ swede, peeled & diced
12 small baby turnips
4 sheets filo pastry
75ml cream
5g chives, chopped
1 small onion, diced
1 tbsp wholegrain mustard
100g Meadowland Professional Spread
5g Knorr Vegetable Bouillon
400g Maris Piper potatoes, peeled
25g granulated sugar
5g parsley
Method
- Layer 2 sheets of filo pastry on top of each other, buttering between layers. Shape the haggis into a sausage and place on pastry. Roll into a cigar shape, crimp the edges and chill
- Boil the potatoes until soft. Boil the swede and carrots in slightly salted water with the sugar until tender
- Prep baby turnips and roast with 1 tbsp oil and seasoning, until tender
- Place haggis roll in oven at 190°C
- Sweat off the onion in a saucepan then add mustard, bouillon, cream and 20ml water and bring to the boil. Add the chives and serve in a quaich to be passed around the table
- Purée the carrots and swede with 20g of the butter and keep warm
- Mash the potatoes with remaining butter and place into a piping bag with a large plain nozzle
- Take haggis out of oven and slice at an angle
- TO ASSEMBLE
- Sweep the purée all the way around the plate and pipe the mash slightly off centre
- Stand the haggis up on the left hand side of the mash and add the baby turnips
- Garnish with a sprig of parsley. Add some chive flowers for colour and serve
