Neeps and tatties soup with mini haggises

Ingredients (serves four)

Neeps and tatties soupFor the soup

  • 1 swede
  • 1 large carrot
  • 700g potato (peeled and roughly diced)
  • 2 small onions
  • 60g salted butter
  • 1½L vegetable stock
  • 3 sprigs of thyme
  • 3tbsp honey
  • 1 shot of Scotch whisky
  • 1 pinch of freshly ground nutmeg
  • 2tsp Sel de Guerande (salt)
  • 1tsp freshly ground black peppercorns (Kerala)

For the mini haggises

  • 1 haggis
  • 25g salted butter

For the garnish

  • a handful of torn flat-leaf parsley
  • 200ml Greek extra virgin olive oil

To finish

  • rock chives (growing) or (cut)


  1. Peel and roughly chop the swede, potatoes, carrot and onions, combining in a medium sized pan with the butter and sweat off until the vegetables start to caramelise.
  2. Stir in the thyme and honey, followed by the vegetable stock, and cook for approximately one hour.
  3. While the soup is cooking, prepare the mini haggises by opening a raw haggis, breaking it up and rolling into 20-30g balls. Individually wrap the balls in clingfilm ensuring that no water can get inside and boil for 20 minutes.
  4. Once the haggises are cooked, transfer to the fridge to cool.
  5. Once an hour has passed, transfer the soup to a blender or alternatively blend with a stem blender. Add the nutmeg and seasoning whilst blending, followed by the shot of Scotch whisky. Pass through a fine strainer for a smooth soup, tasting in case more seasoning (or whisky!) is needed.
  6. To finish the mini haggises, heat a small frying pan and add the butter followed by the unwrapped haggises. Cook until well-browned.
  7. For the garnish, blend the parsley and the olive oil together until emulsified. Strain and transfer to a squeezy bottle for ease of serving.
  8. To serve, ladle some of the soup into a generously sized bowl, adding three of the mini haggises into the centre. Drizzle over some of the parsley oil around the haggises and finish with some snipped rock chives.