Haggis with Neeps and Tatties
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Did you know?
Robert Burns immortalised haggis in his 1787 poem Address to a Haggis, and Burns Night on 25 January is celebrated across Scotland with haggis as the centrepiece, addressed with a toast of Scotch whisky.
Method
1. Pierce the haggis casing and place in a large pan of boiling water. Simmer gently 45 minutes per 500g — do not boil vigorously or the casing may burst.
2. Peel and cube 600g swede. Boil in salted water 20-25 minutes until very tender. Drain and mash with 25g butter and plenty of black pepper.
3. Peel and cube 800g floury potatoes. Boil in salted water 15-20 minutes until tender. Drain and mash with 25g butter and a splash of warm milk. Season well.
4. When the haggis is ready, slit the casing and spoon the filling onto warm plates.
5. Serve the neeps and tatties in separate mounds alongside the haggis.
Nutrition per serving
Approximate values, not medical advice.
