Modern Recipes

A Tasty if Unusual Accompaniment to Haggis Haggis with Scottish root vegetable stew Haggis is of course most commonly served simply with tatties (potatoes) and neeps (Swede turnip/rutabaga). The tatties and neeps may be served relatively plain or they may combined to form clapshot, where they are mashed together with chives, butter and white pepper. As experimenting with food in so many different ways is one of my greatest passions in life, I decided on this particular occasion to serve the haggis not only with tatties and neeps but with a few other popular Scottish root vegetables in the form of a hearty vegetable stew. Individual portion haggis The quantity of vegetable stew I have prepared here will make for two large portions or up to four medium portions. The amount of haggis you therefore prepare should be adjusted accordingly. Ingredients (2 Generous Portions) 2 individual haggis servings 1 small Swede turnip/rutabaga 2 medium to large carrots (or equivalent size combination) 8 ...

Haggis is served with a selection of five different seasonal vegetables How do you like to serve your haggis? With the traditional tatties and neeps, perhaps combined with butter, chives and white pepper to form clapshot? No doubt both a tasty and traditional method but this recipe takes the idea a little bit further and while clapshot is served with the haggis, so too are an array of other Scottish seasonal vegetables to make up the five a day nutritional recommendations all on the one plate. Fancy giving this idea a try this St Andrew's Night, or maybe on Burns' Night 2015? I should point out only that I prepared this meal as a dinner for one (myself) but hungry as I was, that proved overly ambitious. You could easily serve this dish as a sharing platter for two. Scottish winter vegetables Ingredients 1 single portion haggis (circa half a pound/227g) 1/2 medium Swede turnip (rutabaga) 2 medium baking potatoes 1 large parsnip 2 medium carrots 10 to 12 Brussels sprouts Salt 2 o...

Star moulded haggis, tatties and neeps with garden peas No one knows for sure how or when haggis came to Scotland. I must have read at least half a dozen theories over the years, ranging from it being introduced by everyone from the Vikings, to the Normans, to the pudding makers in the North-West of England. What is generally accepted as fact, however, is that it was widely popularised in Scotland by just one man with a passionate love for the dish - Robert ("Rabbie" or "Robbie") Burns. There is a wonderful song written about Burns rather than by him called, "The Star O' Rabbie Burns," the tune at least of which will be familiar to a great many people. It was this song which inspired this serving suggestion for haggis, tatties and neeps.  Haggis, tatties and neeps Ingredients (Serves Three or Four People) 1 small half pound (225g) haggis 4 medium floury/starchy potatoes, peeled and cut in to chunks 1/2 medium Swede turnip (rutabaga) peeled and cut in ...

Haggis and neep cheeseburgers with Ayrshire tattie wedges Scotland is no different from the majority of the Western world in that the big American burger chains have more than established their presence. Burgers and fries have become the natural fast food choice for many young (and not so young!) Scots, leading potentially to short, medium and long term nutritional deficiencies and more serious health issues. So I started thinking about how I could come up with a similar creation, give it a uniquely Scottish twist, make it hopefully equally appealing and above all, ensure it provided greater nutritional value. Ayrshire tatties, haggis and neep Haggis is almost certainly the foodstuff most people outside Scotland will think of when they think of Scottish food. Perceptions incredibly still abound of furry little creatures in mini-kilts scurrying around the Highlands like ferrets on amphetamines. The reality is of course very different - as is the extent of the popularity of haggis in Sco...