Haggis, Neeps and Tatties
What better way to celebrate Burns Night than with one of our best selling haggis. Cook it up the traditional way with neeps and tatties or see our other recipes for more unusual ideas for eating the national dish.
10 minsCooking Time
Depends on cooking method (10 - 60 mins)Serves
What you'll need
· 1 haggis
· 400g neeps (aka swede, yellow turnip)
· 500g tatties (potatoes)
· milk (optional)
· salt and pepper to taste
Putting it all together
Cook your haggis according to the cooking method of chosen cooking method. See back of pack.
Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender. Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.
Once your haggis is ready, serve alongside the neeps and tatties for a traditional Burns supper.