Haggis, pickled neeps and tatties recipe
 Make haggis extra special with a few tasty tweaks to the Scottish classic. 1 litre/1¾ vegetable stock200ml/7fl oz white wine vinegar200g/7oz caster sugar1 bay leaf4 sprigs thyme6 peppercorns3-4 garlic cloves, sliced1 turnip, thinly sliced 1 litre/1¾ vegetable stock 200ml/7fl oz white wine vinegar 200g/7oz caster sugar 1 bay leaf 4 sprigs thyme 6 peppercorns 3-4 garlic cloves, sliced 1 turnip, thinly sliced 2 carrots, finely chopped1 onion, finely chopped75g/2½oz unsalted butter5 peppercorns1 bouquet garnis, including celery, thyme, bay and parsley 2 garlic cloves, chopped100ml/3½fl oz brandy200ml/7fl oz Madeira 200ml/7fl oz port500ml/18fl oz red wine400ml/14fl oz veal stock100ml/3½fl oz chicken stock½ pork belly skin butter, for greasing1 whole haggis (cooked) 2 carrots, finely chopped 1 onion, finely chopped 75g/2½oz unsalted butter 5 peppercorns 1 bouquet garnis, including celery, thyme, bay and parsley 2 garlic cloves, chopped 100ml/3½fl oz brandy 200ml/7fl oz Madeira 200ml/7fl oz port 500ml/18fl oz red wine 400ml/14fl oz veal stock 100ml/3½fl oz chicken stock ½ pork belly skin butter, for greasing 1 whole haggis (cooked) 1 large potato, sliced thinly on a mandoline4 tsp clarified buttersalt, to taste 1 large potato, sliced thinly on a mandoline 4 tsp clarified butter salt, to taste Method For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid.For the pork skin, preheat the oven to 180C/160C Fan/Gas 4.In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside.Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve. For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid. For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid. For the pork skin, preheat the oven to 180C/160C Fan/Gas 4. For the pork skin, preheat the oven to 180C/160C Fan/Gas 4. In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside. Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve. Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve.