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Plant-Based Haggis, Neeps and Tatties
Plant-Based Haggis, Neeps and Tatties
As seen on TV
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Gemma

Plant-Based Portobello Haggis, Neeps and Tatties with Tatty Scone, Sweet and Sour Onion, and Oat and Whisky Sauce


{Gemma}: "For my main course, keep it Scottish. You have haggis, neeps and tatties. So I'm making a plant based haggis. I've been working on my recipe on the haggis for a couple of years now, and I think I'm right at the point where I feel that is right." 


{Gemma}: "I have tried haggis before." 


{Gemma}: "And it's very different. I hope that you have tried haggis before and you can tell me what you think about my little haggis cake." 


{Gemma}: "The haggis is very strong in spices." {Gemma}: "Then I put the onions. Should look like a flower." {Gemma}: "Happy? I'm happy." 


{Gemma}: "Here you have portobello haggis, neep puree with mashed potato, pickled neeps, sweet and sour onion and tatty scone with oat and whisky sauce." 


{Gemma}: "I think that from outside, I look more calm than what I am inside, because inside I was rushing." 


{Gemma}: "It's a dream. For me, the goal was to arrive here and to cook for the food critics. It happened, and I passed. So to be in the last 12 is like, what?"

{Jay Rayner}: "I was a bit suspicious of the portobello mushroom haggis to kick off with, but no, it does taste as I remember haggis to taste. She's very good at a puree. We know that about Gemma. A puree smooth and silky. The mashed potato is lovely. I love the tatty scones. It's not a light dish, but it's rather lovely." {William Sitwell}: "The texture of the haggis itself doesn't quite have that rubberiness that you get from haggis. It's more like a stuffing. But what she has absolutely nailed is the seasoning, it has that peppery spice that haggis has. And then the neeps and tatties are clever, you know, with a pickling. And I love her little tatty cakes scones. It's not as good as the real thing, but it's pretty close." {Jimi Famurewa}: "The whisky sauce, I'm kind of knocked over by this. I really enjoy it. It's bold, it's unexpected, and it's really impressive." {Monica}: "The plant based haggis with the mushrooms and the oats running through it is absolutely beautiful. I'm very impressed." {Marcus}: "The whisky sauce, it works. And the fun tatty scones, I can finish this whole plate. It's really tasty. It's delicious."
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