- 8 x 10cm - Soft corn tortillas – toasted lightly on griddle with oil 500g x Baked Munro’s haggis, hot – 60g per taco 8 tbsp. x pickled swedes brunoises – 5mm cubes – 1 tbsp. sprinkled over each taco.
- 8 tsp. x Crispy tattie bits – 1 tsp. sprinkled over each taco. Roughly grated Maris piper potato fried at 180’c in a deep fat fryer until crispy and golden.
- 80ml x Buck fast sriracha hot sauce – in a squeeze bottle – 10ml on each taco 80ml x whisky sour cream - in a squeeze bottle – 10ml on each taco 8 pinches x finely chopped chives – 1 pinch sprinkled over each taco
MUNRO’s HAGGIS, NEEPS + TACOS (Burns Night)
Ingredients
whiskey sour cream
- 50ml x Haig club Whisky 250ml x Sour cream 1/2 tsp. x Ground black pepper
Buckfast sriracha hot sauce
- Red chillies x 300g, stalks cut off and roughly chopped Buckfast reduction x 150ml – 300ml reduced 50% Red peppers x 200g, seeded and roughly chopped Garlic 4 cloves, peeled
- Maldon salt flakes x 2 tsp Soft light brown sugar x 75g White wine vinegar x 2 tbsp Fish sauce x 2 tsp
Method
whiskey sour cream
Whisk the sour cream with your ground black pepper & Haig Club whisky.
Do not season with salt as this will draw out the water in sour cream.
Decant into squeeze bottles.
Store in fridge until needed. Shake before using.
Lay your plate or serving dish on the table next to the oven to warm up.
Now lightly toast your tortilla on the grill or frying pan until golden and slightly crisp.
Lay your tortillas flat side by side on your plate/serving dish.
On a baking tray, crumble your haggis. Place in the oven for 5 minutes at 180’c or until piping hot. Not burnt!
Spoon 60g of haggis centrally onto each taco.
Follow with your buck fast sriracha, squeeze over the haggis mound in a zigzag motion.
Now follow with your whisky sour cream, repeating the same technique.
Follow by sprinkling a tbsp. of pickled swede brunoises over each taco.
Follow with a sprinkle of crispy tatties on each taco.
Finish with a generous sprinkle of finely chopped chives on each taco.
Serve!
Buckfast sriracha hot sauce
Put the chillies and peppers in a blender with the garlic, salt and brown sugar and blend to a rough purée.
Put in a glass bowl, cover with clingfilm and leave at room temperature to ferment.
It will be a couple of days before you notice any fermentation, but once you see bubbles forming it’s starting.
Leave for another 2-3 days, stirring each day.
Blend the mixture so that it’s as smooth as possible, then pass through a sieve to remove the seeds.
Pour into a pan with the rice vinegar, buckfast reduction and fish sauce, bring to the boil and bubble until thickened.
Leave to cool, then taste.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
