a bit hairier! as well. and what else? what else is going into it? obviously, the hero of the dish is the haggis. yes. i m just going to put some carrots in, to add a wee bit of crunch. so i guess it s kind of like haggis, neeps and tatties. exactly. that s what i m trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, it s the slow process ofjust peeling the eddoes first. do you often try to incorporate scottish and traditional ingredients in your chinese cooking? yeah, yeah, all the time. whether it s the ingredients we use, like the ayrshire pork or aberdeen angus steak, to use a bramble dip as well. 0h! so, yeah, tasty stuff. with the eddoes peeled, jimmy pops them into a steamer. he then slices the haggis and throws it into a wok. wok fried haggis. there s a first for everything. that sounds brilliant. oh, look at that! and then we rejust going to mash that up. these are your asian tatties.
so it s chinese new year and it s burns night happening around the same time. what am i going to make for my party? nick, you ll be making a haggis with eddo spring rolls, with a chilli whisky dip. that sounds delicious. so first of all, we ve got some eddo, which is a chinese root veg. right. similar to potatoes, but a wee bit more nuttier and a wee bit more sweet. a bit hairier! as well. and what else? what else is going into it? obviously, the hero of the dish is the haggis. yes. i m just going to put some carrots in, to add a wee bit of crunch. so i guess it s kind of like haggis, neeps and tatties. exactly. that s what i m trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, it s the slow process ofjust peeling the eddoes first. do you often try to incorporate scottish and traditional ingredients in your chinese cooking? yeah, yeah, all the time. whether it s the ingredients we use, like the ayrshire pork
and what else have we got? obviously, the hero of the dish is the haggis. i am would put some carrots in it for a wee bit of crunch. i am trying to recreate it with an asian twist. what are you cooking up first? the slow process ofjust peeling the eddoes first. do you often try to incorporate scottish and traditional ingredients in your chinese cooking? yeah, all the time, whether it is the ingredients we use like pork or aberdeen angus steak, to others as well, so it s tasty stuff. with eddoes peeled, jimmy pops them into a steamer. he then slices the haggis and throws it into a wok. wok fried haggis! there is a first for everything! that sounds brilliant! oh, look at that!
exactly. that s what i m trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, it s the slow process ofjust peeling the eddoes first. do you often try to incorporate scottish and traditional ingredients in your chinese cooking? yeah, yeah, all the time. whether it s the ingredients we use, like the ayrshire pork or aberdeen angus steak, to use a bramble dip as well. 0h! so, yeah, tasty stuff. with the eddoes peeled, jimmy pops them into a steamer. he then slices the haggis and throws it into a wok. wok fried haggis. there s a first for everything. that sounds brilliant. oh, look at that! and then we rejust going to mash that up. these are your asian tatties. so now we ve got all our ingredients that we can just use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways.