- 1 litre/1¾ vegetable stock
- 200ml/7fl oz white wine vinegar
- 200g/7oz caster sugar
- 1 bay leaf
- 4 sprigs thyme
- 6 peppercorns
- 3-4 garlic cloves, sliced
- 1 turnip, thinly sliced
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 75g/2½oz unsalted butter
- 5 peppercorns
- 1 bouquet garnis, including celery, thyme, bay and parsley
- 2 garlic cloves, chopped
- 100ml/3½fl oz brandy
- 200ml/7fl oz Madeira
- 200ml/7fl oz port
- 500ml/18fl oz red wine
- 400ml/14fl oz veal stock
- 100ml/3½fl oz chicken stock
- ½ pork belly skin
- butter, for greasing
- 1 whole haggis (cooked)
- 1 large potato, sliced thinly on a mandoline
- 4 tsp clarified butter
- salt, to taste
- For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid.
- For the pork skin, preheat the oven to 180C/160C Fan/Gas 4.
- In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half.
- Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out.
- Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes.
- For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside.
- Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve.