Haggis, neeps and tatties

25 Jan


We celebrate Burns night every year, hosting a supper with friends. As dinner parties go, it’s an easy meal to prepare. I toss a Macsween haggis in the oven, peel a big bag of potatoes and a couple of swede (much tastier than turnips), make with the potato ricer and that’s about it.

We usually start with mackerel paté and oatcakes – homemade this year as the local shop was out. Before tucking in, we stumble through a reading of Burns’ “Address to a Haggis” – delivered in a range of appalling Scottish accents – before toasting the “chieftain o’ the puddin’ race” with a shot of whisky.

At least once during the meal someone is guaranteed to say, “haggis is so delicious – why don’t we eat it all year round?”

I’ve learned from experience that people tuck away a surprising quantity of haggis – I’ve never known a haggis to feed as many people as it says on the package, so I always buy a bit extra. Leftover haggis reheats beautifully, and uncooked haggis freezes well.

Haggis, neeps and tatties

  • a Macsween haggis
  • potatoes
  • swede
  • milk, butter, salt and pepper
  1. Preheat the oven to 325°F (170°C).
  2. Remove the plastic wrap from the haggis, prick the skin in several places with a fork, and wrap tightly in two layers of tinfoil.
  3. Place the haggis in a roasting tin, fill with a good inch of water, and cook for the length of time specified on the package, topping up the water half way through.
  4. Peel the potatoes, cut into large chunks and boil in salted water until cooked through.
  5. While the potatoes are cooking, peel the swede, cut into chunks and boil in salted water until cooked through.
  6. Mash the potatoes with milk and butter, and season with salt and pepper.
  7. Mash the swede with butter and season with salt and pepper.
  8. When the haggis is cooked, unwrap the tinfoil, slice open the casing and scoop out the filling.
  9. Serve with the mashed swede (neeps) and mashed potato (tatties).

One Response to “Haggis, neeps and tatties”

  1. Adam Garfunkel January 25, 2015 at 7:17 pm #

    And today is Burns night. Yea!

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