New book showcases haggis with a twist

Thu, 24 Jan 2013

It is one of the key ingredients in any Burns Supper, but now one of Scotland’s most famous traditional dishes has been given a twist in a new recipe book which showcases the mighty haggis.

The Macsween Haggis Bible features 50 unique haggis recipes which show the popular dish can be enjoyed in many different ways, not just on Burns Night.

Written by Jo Macsween, from the acclaimed Edinburgh family of haggis-makers, the book includes recipes for tucking into haggis throughout the day. From Haggis Benedict and a new take on haggis, neeps and tatties, to haggis nachos and many vegetarian haggis options, there are mouth-watering recipes to suit everyone.

Try the recipe below to create some wonderful canapés to celebrate Burns Night.

Baby Burns

Makes 30 canapés

30 new baby potatoes, waxy variety
450g traditional haggis, preheated
500 turnips, peeled and diced
1 large carrot, peeled and diced
80g butter (you may need more if you like it really buttery!)
salt and pepper to taste
parsley, to garnish

Preheat the oven to 180°C/350°F/gas mark 4.

Steam or boil the baby new potatoes with the skins left on. Meanwhile put the diced turnip and carrot in a pan of cold salted water and cook until tender - approximately 20 - 25 minutes. Once tender, thoroughly drain the turnip and carrot and place in blender with the butter and season with salt and pepper. Pureé the vegetables until really smooth and keep warm. Baby Burns

When the baby potatoes are ready, allow them to cool off and scoop out a hollow from the centre of the potato. Fill each potato with hot haggis and pipe the pureéd turnips and carrot at the side to give a good colour contrast. Place on oven trays, brush very lightly with oil and cover with foil.

Re-heat in a moderate oven, Serve with a sprinkling of freshly chopped parsley on top.