Haggis, Neeps and Tatties Recipe | olivemagazine

Name: Haggis, Neeps and Tatties Recipe | olivemagazine
Ingredients: 500g gluten free shop-bought haggis (such as Macsween); 2 free-range egg yolks; 100g gluten-free flour; 1 free-range egg lightly beaten; 100g gluten-free breadcrumbs; vegetable oil for deep-frying; 4 quails eggs; 1/2 turnip ('neeps'); 150g caster sugar; 1 bay leaf; 3 thyme sprigs; 6 black peppercorns; 1-2 garlic cloves; 150ml white wine vinegar; 1 large potato; 20ml clarified butter; sea salt

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This gluten-free recipe for haggis, neeps and tatties comes from chef Tom Kitchin. It's an absolute Scottish classic and should be enjoyed on Burns Night!

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Ingredients

500g gluten free shop-bought haggis (such as Macsween)
2 free-range egg yolks
100g gluten-free flour
1 free-range egg lightly beaten
100g gluten-free breadcrumbs
vegetable oil for deep-frying
4 quails eggs
1/2 turnip ('neeps')
150g caster sugar
1 bay leaf
3 thyme sprigs
6 black peppercorns
1-2 garlic cloves
150ml white wine vinegar
1 large potato
20ml clarified butter
sea salt

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