Haggis, Neeps and Tatties Starter. Haggis, Neeps and Tatties. Chef Alan Gibb from Gleneagles Hotel has shared this haggis, neeps and tatties starter from their kitchens
Haggis and chicken croquette on clapshot bed with peas. While many will favour the established way of serving haggis with some boiled - perhaps mashed - tatties (potatoes) and neeps (Swede turnip/rutabaga), others will be like me and be looking for something just that little bit different this year without losing touch altogether with the tradition of the occasion
Remember Haggis is for life not just Burns Night. Remove the tin from the oven, ladle in the batter and place a haggis/black pudding stack in the middle of each hole
I have had a mild haggis obsession since our first trip up to Western Scotland - four years ago if memory serves (and it doesn't always, I drink a lot of gin)
Keep portion sizes small for a fantastic starter or with the addition of mild, salty halloumi, a fresh zingy salad and some rice you can serve up an appetising main course
I also got a MacSween haggis. MacSweens site says that haggis is available in several supermarkets. You could use it instead of chicken in a haggis and onion pie, which would be gorgeous
Starter. That's Graham clutching his vegan haggis, neeps and tatties burger. These burgers are instant because I used Vegetarian Haggis, Neeps and Tatties fresh meal from McIntosh of Strathmore to make the burgers
One of the most important events of the evening follows on from the Selkirk Grace and the starters being served, the grand and flamboyant “Piping in of the Haggis”
