Recipes
Haggis, Neeps & Tatties
Crack open the whisky, bring out the bagpipes and get ready to pipe in the haggis!
Ingredients
- 1.5kg haggis
- 600g potatoes, peeled and roughly chopped
- 600g swede, peeled and roughly chopped
- 8 tbsp butter
- 60ml milk
- pinch grated nutmeg
- pinch ground ginger
- sea salt
- freshly ground black pepper
- whisky, to drizzle (optional)
Method
- Place the haggis in a pan of cold water, ensuring it is fully immersed. Heat until the water is almost boiling then reduce the heat, cover the pan and simmer gently for 80 minutes.
- Place the potatoes in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
- Place the swede in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
- When cooked through, drain the potatoes well, return to the pan and place over a low heat for a couple of minutes. Add half the butter and all the milk and mash down, add the nutmeg and salt to taste then beat until smooth.
- When cooked through, drain the swede well, return to the pan and place over a low heat for a couple of minutes. Add the remaining butter and ginger to the pan and cook for another minute. Mash down, season to taste and beat until smooth.
- Divide the haggis onto six plates, drizzle with a little whisky if desired and serve with the tatties and neeps.