Gary Maclean's Haggis Yorkshire Pudding | Simon Howie Recipes
Gary Maclean reinvents the National dish by combining it with the Sunday Roast staple with a Haggis Yorkshire pudding with onion gravy and pea puree.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thescottishbutcher.com.
Ingredients
- Simon Howie 454g Haggis (Original, Vegetarian or Gluten Free)
- For the Yorkshire pudding
- 1 cup eggs
- 1 cup plain flour
- 1 cup milk
- Pinch of salt
- For the pea puree
- 300g frozen peas
- 50g butter (unsalted)
- Salt and pepper
- For the onion gravy
- 2 white onions
- 1 carrot finely diced
- 150ml red wine
- 1 tsp plain flour
- 3 sprigs thyme
- 300ml brown chicken stock
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