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A bit hairier! as well. and what else? what else is going into it? obviously, the hero of the dish is the haggis. yes. im just going to put some carrots in, to add a wee bit of crunch. so i guess its kind of like haggis, neeps and tatties. exactly. thats what im trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, its the slow process ofjust peeling the eddoes first. do you often try to incorporate scottish and traditional ingredients in your c...

Exactly. thats what im trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, its 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 its 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. h...

Like potatoes but a wee bit nutty and sweet. obviously there is the haggis. i am would put some carrots in it. i am trying to recreate it with an asian twist. what are you cooking up first? the slow process of just peeling first. do you often try to incorporate traditional ingredients? yeah, whether its aberdeen angus steak or a bramble dip as well, tasty stuff. with the vegetables peeled jimmy pops them into a steamer. he then slices the haggis and throws it into a wok. wok—fried haggis! ther...

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