Warm haggis, leek & poached egg salad

by Neil Forbes

Slow Meat campaigner, regular demo chef and head chef at Café St Honore Neil Forbes shares his recipe for wild highland haggis, just in time for Burns Night


1 large leek, cut into long strips
A splash of vinegar
4 free range eggs
4 slices of haggis
1 tbsp mustard
100ml cold-pressed rapeseed oil
A few salad leaves
1 tbsp chopped chives


Cook the leeks until just soft in a large pot of boiling, salted water—about 3 to 4 mins—then refresh in cold water and set to one side.

Put a pan of cold water on to boil, then add a splash of vinegar. Just before it comes to the boil, swirl the water to create a vortex and crack an egg into the centre. Poach each egg for 3 mins.

Meanwhile, pan-fry the haggis until it’s golden on both sides and thoroughly hot.

Make a dressing with the mustard, rapeseed oil and some seasoning.

In the centre of each plate, place the slices of haggis topped with a ‘nest’ of leeks—a place to rest your poached eggs. Scatter with a few salad leaves and the chives, then drizzle with the dressing.

Recipe: Neil Forbes