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Archive of BBC Food Recipes

Haggis and neeps

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Cook the haggis in the microwave according to packet instructions.

  2. Bring a pan of water to the boil and cook the swede for 8-10 minutes, until softened. Drain and mash until soft. Pass through a sieve until smooth. Season with salt and freshly ground black pepper.

  3. Slice the cooked haggis and arrange in a chefs' ring placed on a plate. Spoon the mash on top and season with salt and freshly ground black pepper. Brush the top with the beaten egg and glaze the top using a blow-torch. Remove the ring.

  4. To make the gravy, reduce the beef stock and red wine to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.

  5. Drizzle the gravy over the haggis to serve.

Ingredients

  • ½ haggis, cooked
  • ½ swede, peeled and diced
  • salt and freshly ground black pepper
  • 1 free-range egg, beaten

For the gravy

  • ½pint beef stock
  • splash of red wine
  • knob of butter
  • salt and freshly ground black pepper

Shopping List

Haggis and neeps

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry


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