Recipe detail

Other Haggis, neeps and tatties

19. 1. 2024

Author: Phil Smith

Company: Retigo

Food category: Other

Cuisine: English

Program steps

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probe icon Termination by core probe temperature
probe icon75 °C
probe icon 99 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
Haggis 454 g
swede 500 g
potatoes 500 g
butter 30 g
egg yolk 2 pcs
salt 5 g
ground black pepper, ground 5 g
milk 30 ml

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, B6, C, D, E, K

Nutritional value of one portion Value
Energy 170.3 kJ
Carbohydrate 24.3 g
Fat 6.6 g
Protein 2.7 g
Water 0 g


Set the Retigo to pre-heat on steam.
When ready, place the haggis onto the stainless steel rack and insert the probe.
After around 15 mins, place the swede and potatoes into the oven to cook.
When the swede and potatoes are cooked, mash the potato down with some milk and egg yolks and some seasoning. Then mash down the swede and mix in some seasoning too.
Then arrange on the plate.

Recommended accessories

GN container Stainless steel perforated

GN container Stainless steel perforated

Stainless wire shelving

Stainless wire shelving