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Clapshot and haggis with coddled duck eggs
Serves 4 Starters and mains
Ingredients
- 350g haggis outer cover removed (but leave in the casing and steam for 30 minutes)
4 x 7.5cm x 4cm ramekins or small cups
- For the clapshot
- 650g swede, peeled and cut into 1.5cm pieces
- 75g salted butter, plus extra for greasing and baking
- 2tsp creamed horseradish
- 10g chives, finely chopped
Method
For the clapshot, put the swede in a pan of boiling salted water and cook for about 15-20 minutes until very soft. Put the potatoes in a separate pan of boiling salted water and cook for about 10 minutes until very soft.
Preheat the oven 180˚C/355˚F/Gas 5. Mash the swede and then drain in a colander. Mash the potato and add the butter, drained swede, horseradish and chives and stir together.
Grease 2 or 4 separate pie dishes (depending on size), remove the haggis from its casing and divide between the dishes. Top with clapshot, add a few knobs of butter and bake for about 25 minutes until golden.
For the coddled eggs, grease the ramekins or small cups. Break an egg into each one, place the ramekins in a roasting tin, season and dot with knobs of butter, then place in the oven. Pour boiling water into the tin until it comes three-quarters up the side of the ramekins. Bake for about 15 minutes until the eggs are just set to your liking (they will continue to cook). Remove the ramekins from the water with tongs and serve immediately with the haggis and clapshot.
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