Chef/Patron of The Sisters restaurants, Jacqueline O’Donnell, gives us her stunning recipe for Vegetarian Haggis with Whisky Glazed Turnip Pearls, Straw potatoes and Chive and Malt Cream Sauce, the perfect centrepiece for your Burns Supper.

  • 45
  • 4
  • Medium
With it being Burns Night tonight we thought we'd ask some of Scotland's top chefs to give us some of their favourite traditional Scottish recipes to help create the perfect Burns Supper.


  • Individual vegetarian haggis x 6
  • 1 whole swede
  • 25ml blended whisky
  • 25g soft brown sugar
  • 25g butter
  • 2 large potatoes (peeled and cut into matchsticks steep in cold water)
  • 200ml double cream
  • 25ml malt whisky
  • 1 small handful of chives chopped finely


Vegetarian Haggis with Whisky Glazed Turnip Pearls, Straw potatoes and Chive and Malt Cream Sauce

Recommend using an electric fryer

Cut swede into quarters and bring to the boil until cooked. Using a melon baller, press into the turnip and scoop out into ball / pearl shapes.

Add the whisky, butter and sugar into a shallow pan and reduce until syrupy then add the turnip

pearls and cook for a few minutes until pearls are nicely glazed and golden.

Poach individual haggis for 15 minutes in light simmering water.

Peel and cut the potatoes into matchsticks and rinse in cold water. Drain and pat dry, then gently fry at 170°c until golden (be careful as they cook quickly).

Bring the double cream and malt whisky to the boil and reduce slightly. The mixture should be sticky enough to coat the back of a spoon.

To serve, place a spoonful of the Straw potatoes onto plate and place the haggis in the centre.

Place the turnip pearls around the haggis and drizzle the Chive and Malt Cream Sauce over the dish.


• For more great Burns Supper recipes, details of events and celebrations taking place across Scotland, and other Burns-related fun including facts, games and videos, visit

Burns Night recipe: Haggis with a neeps and tattie tikki

Burns Night recipe: Oatmeal Shortbread

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