Give a traditional Scottish meal a twist with this hearty family recipe, perfect for a cold winter evening.
Preheat the oven to 230C/450F/gas 8.
For the haggis-in-the-hole, pour a little oil or dripping into the wells of a 12-hole Yorkshire pudding tin and put in oven for five minutes or until hot. Remove from the oven and place a haggis ball in each well then return to the oven for five minutes or until the haggis is hot.
Meanwhile, make a batter by tipping the flour and salt into a mixing bowl and cracking in the eggs. Gradually beat in the milk and about 100ml/3½fl oz of water until you have a smooth batter.
When the haggis is hot, pour the batter into the Yorkshire pudding tin, around each ball of haggis, reserving two tablespoons of batter for the gravy. Return to the oven and cook for 15 minutes, until well risen and golden brown.
Meanwhile, for the tatties, place the potatoes into a saucepan of cold water, cover and bring to the boil then turn the heat down and simmer for 15 minutes or until tender.
Cook the leeks in a lidded frying pan with half the butter and one tablespoon water. Sweat over a low heat for 10 minutes or until softened.
Drain the potatoes and mash them with the butter and leeks and season with salt and freshly ground black pepper.
For the neeps, place the swede into a saucepan of cold water, cover and bring to the boil then turn the heat down and simmer for 15 minutes or until tender. Drain well then mash with the butter and the ginger syrup and plenty of freshly ground black pepper.
For the onion gravy, fry the onion in the oil over a medium-high heat for ten minutes, stirring every now and again, or until softened and golden-brown. Pour in the beef stock and reserved batter, and cook, stirring, for five minutes or until it has thickened into gravy. Season with salt and freshly ground black pepper.
To serve, arrange three haggis-in-the-hole on each of four serving plates, spoon the neeps and tatties on the side and pour over the gravy.
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