Tom Kitchin's haggis, neeps and tatties
Recipe: Haggis, neeps and tatties
Over the years, I’ve created my own take on haggis, neeps and tatties, but even when I give it my personal twist, the foundations remain the same. Get your hands on some good quality haggis, fresh turnips and potatoes, and you can’t go wrong. I try not to save haggis for Burns Night only as it’s such a wonderful treat. If you have leftover haggis, there are lots of different things you can try the night after, from starters and snacks to main dishes.
Ingredients
- 500g haggis
- 500g large potatoes
- 60ml milk – boiling
- 50g butter
- 400g sea salt
- 1 large neep
- 50g butter
- pinch of nutmeg
- 1 large potato
- 10ml clarified butter
- salt
Serves: 4 Difficulty: Medium Time to cook: 180 mins
Method
For the tatties: Preheat the oven to 180C/Gas Mark 4. Prick the potatoes, place the sea salt on a baking tray and put the potatoes on top. Bake for 1½ hours or until the potatoes are soft. Once cooked, cut in half and scoop out the potato, then slowly add the butter, milk and season. Set aside.
For the neeps: Peel and dice the neep, then cook in a pan of salted water until tender. Drain and mash with butter, salt and nutmeg and set aside.
For the potato crisp: Peel the potato and slice into thin strips. Mix with clarified butter and salt. Place into a non-stick pan in the shape you wish, and then gently heat until crispy.
For the haggis: Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for two to three hours.
To serve: Open the haggis and serve with equal amounts of neeps and tatties, crispy potato and a wee dram.