Haggis hodgepodge

Name: Haggis hodgepodge
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 50 g unsalted butter; 2 echalion shallots, finely diced; 2 tbsp plain flour; 2 tbsp Worcestershire sauce; 2 tbsp light soy sauce, to taste; 1 Knorr Chicken Stock Pot; 1 Knorr Rich Beef Stock Pot; 50 g MacSween Haggis, crumbled; 2 tbsp smoky tomato & chilli chutney, plus extra to serve

John Whaite's combination of chips, cheese and gravy is one that’s adored in many different places around the world.

3 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

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Ingredients

50g unsalted butter
2 echalion shallots, finely diced
2 tbsp plain flour
2 tbsp Worcestershire sauce
2 tbsp light soy sauce, to taste
1 Knorr Chicken Stock Pot
1 Knorr Rich Beef Stock Pot
50g MacSween Haggis, crumbled
2 tbsp smoky tomato & chilli chutney, plus extra to serve

To assemble

500g crinkle cut oven chips
100g MacSween Haggis, cut into 2cm dice
280g pack Essential Italian Mozzarella Minis, drained
75g extra mature Cheddar, coarsely grated

Method

For the gravy, melt the butter in a medium saucepan over a medium-high heat, then add the shallots and a pinch of salt. Cook, stirring occasionally, until the shallot is tender, about 5 minutes.
Add the flour and stir in well, then add the Worcestershire sauce, 1 tbsp soy sauce, both stock pots and 1L boiling water – add it gradually while you stir, so the flour doesn’t clump together. Bring to a boil, add the 50g haggis, then lower the heat to a quick simmer and cook until reduced by at least ½ – about 30 minutes. Stir in the chutney and season to taste, adding another 1 tbsp soy sauce, if needed.
Meanwhile, preheat the oven to 230ºC, gas mark 8. Scatter the chips onto a baking sheet, then dot with the 100g haggis and bake for 25 minutes, until everything is fairly crispy and the haggis is piping hot throughout.
Once cooked, toss the haggis and chips into a smaller roasting dish to compact, then dot in the mozzarella balls – I nestle some of them beneath the chips and leave a few on top. Pour over most of the gravy – reserve some for dipping – then top with the cheese. Return to the oven for 10-15 minutes, or until the gravy is bubbling and the cheese has melted. Finish with a few dollops more of chutney and serve.