Haggis neeps and tatties
Serves: 2
Prep: 15 minutes
Cook: Approximately 45–60 minutes, depending on the haggis
Allow: Up to 1 hour 15 minutes
Ingredients
- 350–400g prepared haggis
- 400g swede, peeled weight, cut into 1–2cm cubes
- 450g potatoes, peeled weight, cut into even chunks
- 40g butter, divided equally
- 50ml warm milk
- Salt and black pepper
Method
- Cook the haggis using the manufacturer’s instructions for its size and casing. Start it first; a small whole haggis may take approximately 45–60 minutes, but the packet takes priority.
- Put the swede in a saucepan, cover with water and bring to the boil. Simmer for 25–35 minutes, until completely tender.
- In a separate saucepan, boil the potatoes in lightly salted water for 15–20 minutes, until tender.
- Drain the swede thoroughly and mash with 20g butter and black pepper.
- Drain the potatoes, allow to steam dry, then mash with the remaining butter and warm milk.
- Check the seasoning. Remove the haggis casing and divide the haggis, neeps and tatties between two plates.
Haggis Spring Rolls with Pomme Purée and Mango, Neeps and Rum Chutney
crisp, oven-baked home adaptation of the dish served to John Henderson.
Serves: 2 — two spring rolls each
Prep: 30 minutes
Cook: 40 minutes, with overlapping steps
Total: Approximately 1 hour 10 minutes
Oven: 200°C / 180°C fan
Ingredients
Spring rolls
- 250g prepared haggis
- 4 large wheat spring-roll pastry sheets, approximately 20cm square, thawed if frozen
- 1 tbsp plain flour mixed with 1 tbsp water, for sealing
- 1 tbsp rapeseed oil, for brushing
Pomme purée
- 400g floury potatoes, peeled and chopped
- 35g butter
- 60ml whole milk
- 30ml double cream
- Salt
Chutney
- 100g swede, peeled and cut into very small dice
- 150g ripe mango flesh, diced
- ½ small onion, approximately 50g, finely chopped
- 40g soft light brown sugar
- 50ml cider vinegar
- 25ml Twice Buried rum, or another spiced rum
- 50ml water, plus a little extra if needed
- ½ tsp grated fresh ginger
- A small pinch of salt
Method
- Start the chutney: Simmer the diced swede in water for 10–12 minutes until just tender, then drain.
- Put the onion, sugar, vinegar, 50ml water and ginger in a small saucepan. Simmer for 8–10 minutes.
- Add the swede, mango, rum and salt. Simmer gently, uncovered, for 15–20 minutes, stirring regularly, until thick and spoonable. Add a splash of water if it catches before the onion is tender.
- Prepare the haggis: Cook according to the packet, remove the casing and crumble. Spread on a plate until cool enough to handle, then assemble promptly.
- Heat the oven. Put one-quarter of the haggis near the lower edge of each pastry sheet. Fold the bottom over the filling, fold in the sides and roll firmly. Seal with the flour paste.
- Place seam-side down on a lined tray and brush lightly with oil.
- Bake for approximately 20–25 minutes, turning halfway through, until crisp and golden. Check the filling is thoroughly hot; aim for 75°C for 30 seconds in the centre.
- Meanwhile, boil the potatoes for 15–20 minutes. Drain, steam dry and pass through a ricer or mash thoroughly.
- Warm the milk, cream and butter together. Beat into the potatoes and season.
- Serve two spring rolls per person with the purée and a spoonful of warm chutney.
Adaptation notes: Baking is the proposed home method; the subtitles do not specify how Graham cooks his spring rolls. Pineapple has been omitted because its use is uncertain. The chutney may leave a small amount extra.