Haggis, Neeps & Tatties with Skirlie

This is the classic and probably the most traditional way of serving haggis; it’s just a bit of a fiddle to shape and keep hot. Lots of chefs simply stack it into a ring and heat up all three elements in the oven, then remove the ring. I had a chance meeting at my restaurant with Hilda McBain, who is known to her family as the Skirlie Girly because her skirlie is so good – so naturally I had to have her recipe in the book. She uses Cookeen vegetable fat for her recipe, but