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Easy Essex haggis
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Total Time:
4 hours 35 minutes
A modern twist on traditional haggis inspired by Ubiquitous Chip in Glasgow. Enjoy haggis served elegantly on spoons, loved even by Scots like my friend Peter Begg. Get ready to impress with this globally accessible recipe. Let's cook!
Ingredients:
  • 1 lemon
  • 2 tablespoons Worcestershire sauce
  • 3 medium onions peeled & quartered
  • 3 sticks of celery trimmed & roughly chopped
  • 3 rashers of quality higher-welfare smoked streaky bacon
  • 8 sprigs of fresh thyme leaves picked
  • olive oil
  • 3 heaped teaspoons allspice
  • 3 heaped teaspoons finely ground pepper
  • 1 level teaspoon ground cloves
  • 1 whole nutmeg
  • 500 g chuck steak
  • 500 g quality shoulder of lamb or mutton
  • 1 higher-welfare pig’s or lamb’s heart
  • 250 g lamb’s kidneys
  • 250 g higher-welfare chicken livers
  • 10 fresh bay leaves
  • 1.5 litres organic beef stock
  • 500 g pinhead oats (coarse ground oatmeal)
  • 50 ml whisky
Instructions:
  • In a food processor, combine onions, celery, bacon, and thyme leaves and pulse until finely chopped. Heat a large pan with olive oil, add allspice, pepper, ground cloves, salt, and grate in nutmeg. Saute until fragrant, then add the processed mixture and cook until vegetables start to soften. Pulse steak in a food processor until minced, then add to the pan along with lamb and heart. Halve and rinse kidneys and livers, pulse them in the processor, and add to the pan. Cook for 15 minutes until meat colors. Add bay leaves and 500ml stock, cover, and simmer for 2 hours, stirring occasionally. Preheat oven to 180°C/350°F/gas 4. Blend a portion of the mixture in the processor for creaminess, then toast oats in the oven, stir into the mixture along with remaining stock, and simmer for 30-35 minutes. Adjust seasoning with whisky, lemon, orange zest, and Worcestershire sauce. Remove bay leaves, continue cooking for a thick consistency, and serve with good company and fine whisky. Optionally, use leftover haggis to create an exciting shepherd's pie.

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