Tom Kitchin’s Haggis, Neeps and Tatties

By Becky Paskin

- Last updated on GMT

Related tags: Tom kitchin

Tom Kitchin’s Haggis, Neeps and Tatties
Tom Kitchin, head chef at The Kitchin in Edinburgh has given us his modern recipe for Haggis, neeps and ttaties especially for Burns night

“My interpretation of haggis, neeps and tatties consists of haggis, pickled turnip and foie gras, and is served with a crispy potato galette, combining a traditional Scottish recipe with a unique French variation. The result is a distinctive dish which surprises yet delights our diners” - Tom Kitchin, head chef of The Kitchin in Edinburgh.

For the Haggis

​Sheep’s stomach
Beef suet
Beef fat
Pinhead oatmeal
Lamb pluck (hearts and livers)
Black pepper

​Mince all the ingredients together and stuff into a sheep`s stomach. Tie it up and then cook slowly for an hour.
Once prepared, roll the haggis into cylinders, slice it and cook slightly to crispen it up.

For the Neeps

1 litre vegetable stock
200ml white wine vinegar
2 large handfuls of caster sugar
1 bay leaf
4 sprigs of thyme
6 peppercorns
3-4 garlic cloves, sliced

​Boil all of the ingredients, except the turnip together
Slice the turnip very thin
Remove the boiling liquid and infuse the turnip in it so it takes on the sweet and sour flavours of the pickling liquid.

For the Tatties/ Crispy Potato Galette


​Mix thinly sliced potatoes with clarified butter
Slowly cook in a frying pan until crispy

To plate this dish, place the crispy potato, the marinated neeps (cut into thin strips) the crispy haggis and the seared foie gras on top.

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