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Haggis, neeps and tatties (serves 4)

Haggis, neeps and tatties

Ingredients:

Haggis
1.2-1.5kg haggis (look for the best quality you can find, it is now found in many butchers and supermarkets around the world or order it in if you have to)
Tatties (Potatoes)
600g mashing potato, peeled and roughly chopped
60ml milk
4 tbsp butter
A generous pinch of grated nutmeg
Maldon salt

Method:

Haggis
Place the haggis in a large saucepan and cover it with cold water. Bring the water to a strong simmer then reduce the heat to a gentle steady simmer and cover the pan. Leave the haggis to cook for 40 minutes per 500g.

Tatties
Place the potatoes in a saucepan and cover them with cold water, bring the water to the boil then reduce it to a strong simmer. Leave the potatoes to cook for 20-30 minutes until they are tender. Drain the potatoes well and return them to the pan. Return the pan to the low heat and dry the potatoes for a couple of minutes. Add the butter and milk to the pan and mash the potatoes with a fork or potato masher. Add the nutmeg and a little salt to the potatoes and beat them to a smooth mash.

Neeps
Place the Swede (turnip) in a saucepan and cover them with cold water. Place the pan over a high heat and bring the water to a boil, reduce the heat to a strong simmer and leave the Swede to cook for 20-30 minutes until they are tender. Drain Swede and return them to the pan. Place the saucepan over a low heat and cook the Swede to dry it out for a couple of minutes. Add the butter to the pan and cook them with the Swede for a minute. Mash the mixture with a fork or potato masher. Season the Neeps with a little salt and pepper and beat it until smooth.

To Serve
Remove the haggis from the pan and cut it open with scissors or a knife. Serve the Haggis accompanied with tatties and neeps. Drizzle a little of whisky over each serving of haggis (optional). Serve.

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