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Haggis, Neeps & Tattie stack

A stylish take on the classic dish.

Prep: 30 mins Cook: 30 mins


700g Macsween haggis
520g Bashed neeps (quite firm texture)
520g Mashed potato
Egg yolk to glaze
12 asparagus tips
6 rashers of dry cured pork belly (pancetta) or streaky rashers
40ml rapeseed oil


  1. Cut the asparagus to about 8cm long.
  2. Blanch in boiling salted water until just cooked, drain and put into iced water to cool.
  3. Lay out the 6 slices of pancetta, cut in half across the slice.
  4. Place 3 asparagus tips each ½ rasher at one end & roll up to form a tight roll, reserve.
  5. Take 4 large stainless steel rings around 11 cm diameter and 6cm deep, place on a lightly  oiled oven tray, brush the inside of the rings with a little oil.
  6. Fill the bottom with 175 g of Macsween haggis, press down firmly.
  7. Now pipe or spoon in 130gms of bashed neeps
  8. Finish with 130gms of mashed potato piped onto the neeps to form a nice pattern, brush with egg yolk and reserve until required.
  9. Heat the oven to 175c.
  10. Place the haggis stacks in the oven for about 25/30 minutes or until piping hot.
  11. Heat a little of the rapeseed oil in a non stick frying pan.
  12. Add in the asparagus parcels and cook until golden brown, reserve hot.
  13. Take 4 hot plates, remove the haggis towers from the oven and allow to rest for 2 minutes.
  14. Place the haggis stacks in the middle of the plate, top with the asparagus parcel.