Maggi Gluten
Haggis, Neeps & Tatties

Traditional Fayre with Flair: Haggis, Neeps & Tatties

By Stuart Middleton

Serves 3

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

  1. 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
  2. Boil the potatoes until soft. Boil the swede and carrots in slightly salted water with the sugar until tender
  3. Prep baby turnips and roast with 1 tbsp oil and seasoning, until tender
  4. Place haggis roll in oven at 190°C
  5. 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
  6. Purée the carrots and swede with 20g of the butter and keep warm
  7. Mash the potatoes with remaining butter and place into a piping bag with a large plain nozzle
  8. Take haggis out of oven and slice at an angle
  9. TO ASSEMBLE
  10. Sweep the purée all the way around the plate and pipe the mash slightly off centre
  11. Stand the haggis up on the left hand side of the mash and add the baby turnips
  12. Garnish with a sprig of parsley. Add some chive flowers for colour and serve
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