Burns Bao Buns

Let’s get cooking!

• Step 1 of 5

  tatties & neeps

  Peel your potatoes and swede and cut into small chunks. Place in pan of cold water and bring to the boil. Simmer for around 15-20 mins or until vegetables are soft. Lightly crush your tatties & neeps, mix in the haggis and season with salt & pepper.

• Step 2 of 5

  Layer & fry

  Heat a heavy based frying pan on a medium heat then add the oil and butter. Add half of the bubble & squeak mix to the pan and spread out evenly in a circle. Add a layer of turkey slices and drizzle with gravy, then top with the other half of the mix. Fry gently for around 10 minutes, or until the base is crisp and golden then carefully turn it over and cook the other side, for another 10 minutes or so. Make sure it’s cooked through to the middle layer and is piping hot throughout.

• Step 3 of 5

  Fry your filling

  Add oil to frying pan on a medium heat and fry off the haggis, tatties & neeps, mixing gently until slightly browned with some crispy edges.

• Step 4 of 5

  Mix the sauce

  Meanwhile make your dipping sauce by adding orange juice, soy sauce, Scotch whisky and honey to a small saucepan and simmer gently until reduced and thickened.

• Step 5 of 5

  Load up your baos

  Heat up your bao buns in the microwave then load up each one with your haggis filling. Serve with the whisky dipping sauce and garnish with finely sliced red chillies and spring onions.