Neeps and tatties soup with haggis croutons

Method

1. Set the oven to 180°C/gas 4. Slice the French stick and place the slices on to a baking sheet. Brush lightly with oil. Bake in medium oven for about 10 minutes or until golden.

2. Heat a small haggis according to butcher's instructions, and then place a small scoop onto each crouton.

3. Bring the stock to the boil in a large saucepan then add the vegetables and season with salt and freshly ground black pepper. Once at boiling point, lower to a simmer, cover and cook for about 25 minutes or until the vegetables are tender. Transfer to a blender and liquidise. Check the seasoning.

4. Ladle into warm bowls and top with a couple of haggis croutons to serve.

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Ingredients

1 thin French baguette
2-3 tbsp Olive oil
1 small haggis
1 litre chicken stock
500g Potatoes, chopped
500g Swede, chopped
1 large carrot, chopped
1 onion, chopped
Salt, and freshly ground black pepper

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