Haggis, Neeps & Tatties

Some of you may know about my “invention,” deep-fried haggis, neeps & tatties. For those not familiar with Scotland and the Scots tongue, this is haggis, turnip (or swede) and potatoes. On Burns night, 25 January, when the birth of Scotland’s national poet, Robert burns, is celebrated around the world people hold “Burns Suppers” at which haggis, neeps and tatties are eaten and usually a fair amount of whisky is consumed.

About twelve years ago I developed a deep-fried version of this. The haggis is encased in a mixture of neeps and tatties, rolled in bread crumbs and flash-fried. This gives it a golden colour but, because no batter is involved, little oil is absorbed. The result is something which looks a bit like a scotch egg and can be heated in a microwave oven. Yesterday I introduced my coleagues in Keep Scotland Beautiful to the product. As has happened every time previously, it went down beautifully. They loved it.

I have offered the product to many Scottish food manufacturers but until now with no success. Much to my annoyance, I am now going to talk to English companies about manufacturing deep-fried haggis, neeps and tatties under licence. Haggis is a uniquely Scottish food but Scottish manufacturers are missing the opportunity. Over 200 taste tests with only one negative reaction, from a man who did not like haggis, confirms that there is a market for the idea. I shall report on my progress later.

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