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