Paul Wedgwood, head chef/patron of Wedgwood the Restaurant, gives us this contemporary Scottish recipe for pigeon, haggis, neeps and tatties for St Andrew's Day.

  • 45
  • 4
  • Medium
As a nation we’re never short of an excuse for a celebration (it’s the long winter nights that make us want to come together and share warmth) and I like to view St Andrew’s Day as the perfect day to celebrate what it is great about Scotland. And for me that is the rich larder of Scottish food and drink! Where Burns Night has a rather rigid set menu with little deviation, St Andrew’s Day offers more opportunity to offer contemporary Scottish cuisine. That said haggis is a classic staple so I like to include it in my menu somewhere. This recipe takes the quintessential haggis, neeps and tatties and gives it a modern twist, presenting the haggis as an accompaniment to the pigeon in the increasingly popular style of a deep-fried bon bon.

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

Pigeon, haggis, neeps & tatties

Ask your butcher for two breasts and offal from two pigeons.

Bring offal 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 12 even balls.

Roll each ball through the flour, beaten egg and 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, 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, and finish with the jus.

Pigeon

Picture: Paul Wedgwood

About The Author

Paul Wedgwood

Chef Paul Wedgwood owns the award winning restaurant Wedgwood the Restaurant in the Canongate, Royal Mile Edinburgh, with his wife Lisa. The restaurant was voted Best Place to Eat outside London in August this year at the Food and Travel Awards.

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About The Author

Paul Wedgwood

Chef Paul Wedgwood owns the award winning restaurant Wedgwood the Restaurant in the Canongate, Royal Mile Edinburgh, with his wife Lisa. The restaurant was voted Best Place to Eat outside London in August this year at the Food and Travel Awards.