Pigeon, haggis, neeps & tatties

Paul Wedgwood

Paul Wedgwood

21st January 2020

Pigeon, haggis, neeps & tatties

120 min

Chef Patron Paul Wedgwood is renowned for his nose to tail cooking approach, using unusual and often discarded cuts in his dishes. Paul shares his recipe for a classic haggis, neeps and tatties that incorporates pigeon to give the dish even more depth and flavour.

This is the perfect Burns Supper recipe if you are looking to impress.

Serves 4.

Ingredients

  • Breasts and offal of two pigeons 2 Maris Piper potatoes – peeled and diced ½ Swede – peeled and diced 100g Haggis Panko breadcrumbs Flour Egg - beaten Butter Salt and pepper 120ml Prepared jus

Method

Ask your butcher for four pigeon breasts and offal from two birds.
Rinse offal and bring to boil in lightly salted water. Reduce to a simmer for 15 minutes, discarding any foam that forms. Allow to cool and chop roughly till it resumes coarse breadcrumbs.
Mix your chopped offal with the haggis and roll into 8-12 even balls. Roll each ball through the flour, beaten egg and Panko breadcrumbs in that order. Set aside until required.
In two pans, boil the swede and potato in salted water, cook until soft. Drain and allow the steam to dry, before mashing with butter and seasoning to taste. Keep warm till plating.
Fry the pigeon breast, skin side down, for a minute on a medium-high heat. Turn and fry for a further minute. Remove from heat and rest.
Heat your chosen jus, and deep fry your haggis balls for 2 minutes, or until golden and crispy.
To serve, place a spoonful of mashed potato to the plate, carve the pigeon breast and place on top. Add the pureed swede and haggis balls. finish with the jus.