Ingredients

• 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 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 mandoline
• 4 tsp clarified butter
• salt
• to taste

Directions

• 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.