Recipe: Deep-fried haggis, neeps and tatties

Looking for a new way to prepare haggis, neeps and tatties?

Over the years, award-winning Scottish chef Tom Kitchen has created his own take on haggis, neeps and tatties, but when he gives it a 
personal twist, the foundations remain the same.

“Get your hands on some good quality haggis, fresh turnips and potatoes,” he advises, “and you can’t go wrong.”

The following recipe from Tom is one of our favourites.

Deep-fried haggis, neeps and tatties

Deep-fried haggis cakes topped with quail’s eggs, served with crispy potato
Serves 4

For the haggis:

  • 500 grams gluten-free haggis
  • Two free-range egg yolks
  • 100 grams gluten free flour
  • One free-range egg, lightly beaten,

For the coating:

  • 100 grams gluten-free breadcrumbs
  • Vegetable oil for deep-frying
  • Four quail’s eggs

Neeps:

  • Half a turnip
  • One litre water
  • 150 grams caster sugar
  • One bay leaf
  • Three thyme sprigs
  • Six black peppercorns
  • One to two garlic cloves
  • One teaspoon salt 150 millilitres white wine vinegar

Tatties:

  • One large potato
  • 20 millilitres clarified butter
  • Sea salt

Method:

To prepare the pickled neeps, peel and thinly slice the turnip. Meanwhile, bring the rest of the ingredients to the boil in a saucepan. Remove from the heat, drop in the turnip slices and leave to infuse for two to three hours. Meanwhile, cook 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. Once cooked, remove the haggis from the pan, unwrap and slice open. Remove the outer layer and put into a large bowl. Let cool slightly, then mix in the egg yolks.

Turn the haggis out onto a sheet of cling film and shape into a roll, about five centimetres in diameter. Wrap in the cling film and refrigerate to firm up. When ready, remove the pickled neeps from the liquid and cut into thin strips. Set aside. Once chilled, unwrap the haggis and cut into two and a half centimetre slices. Put the flour, beaten egg and breadcrumbs into three separate containers.