Haggis and neeps Recipe
- ½ haggis, cooked
- ½ swede, peeled and diced
- salt and freshly ground black pepper
- 1 free-range egg, beaten
- ½pint beef stock
- splash of red wine
- knob of butter
- salt and freshly ground black pepper
- Cook the haggis in the microwave according to packet instructions.
- 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.
- 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.
- 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.
- Drizzle the gravy over the haggis to serve.
