Haggis
This Sunday, 25 January, we’re celebrating Burns Night at Parker’s Tavern. To mark the occasion, our Head Chef will be preparing the haggis we’ll be serving on the day, and has decided to share the recipe with you too, in case you can’t join us in person. That way, you can still bring a little Burns Night spirit to your own table.
Parker's Haggis (Serves 4).
• 250 g lamb or beef mince
• 150 g lamb’s liver, very finely chopped or grated
• 1 onion, finely chopped
• 75 g beef or lamb suet (or butter if unavailable)
• 100 g pinhead or medium oatmeal
• 300 ml beef or lamb stock
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp white pepper
• ½ tsp ground allspice
• ¼ tsp nutmeg
• Smoked garlic
• ¼ tsp thyme
• 1 spring onion
• 1 shallot banana
Method
- Toast the Oatmeal
- In a dry pan, toast the oatmeal over medium heat until lightly golden. Set aside.
- Cook the Base
- Melt the suet (or butter) in a large pan.
- Add the onion and cook gently for 5–7 minutes until soft.
- Add the mince and cook until browned.
- Add Liver & Seasoning
- Stir in the liver and cook for 2–3 minutes.
- Add salt, black pepper, white pepper, allspice, and nutmeg.
- Combine & Simmer
- Stir in the toasted oatmeal.
- Pour in the stock.
- Simmer gently, stirring occasionally, for 20–25 minutes, until thick and porridge-like.
- Rest & Serve
- Cover and rest for 5 minutes before serving.
How to Serve
- Spoon onto plates with mashed potatoes and neeps
- Or pack into a bowl, press down, and turn out for a traditional look
- A splash of whisky stirred in at the end is optional but excellent 😉
