Haggis, Neeps and Tatties

Haggis, Neeps and Tatties: Step by Step

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1. Heat the oven to 180°C / 355°F fan. Wrap the haggis loosely in foil with 3 tablespoons of water and set it in a roasting tin.

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2. Bake for 1 hour, or follow the timing on the packet — usually 45 minutes per 500 g.

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3. While the haggis bakes, boil the swede in salted water for 25 minutes until completely soft, then drain very well and let it steam dry.

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4. Meanwhile, boil the potatoes in salted water for 18 minutes, drain, and steam dry for 3 minutes.

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5. Mash the swede with its butter, white pepper and nutmeg. It should be coarse rather than smooth.

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6. Rice or mash the potatoes, then beat in the butter and warm milk and season.

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7. While the vegetables cook, soften the shallot for the sauce in the butter for 4 minutes. Add the whisky and let it bubble for 1 minute, standing back from the pan.

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8. Pour in the cream, add the mustard, and simmer 4 minutes until it coats a spoon. Finish with lemon juice.

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9. Slit the haggis open at the table, and serve a spoonful of each mash alongside with the sauce poured over.

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A Few Pointers

• Wrap it in foil with water. A dry haggis is a sad thing.
• Steam the swede dry properly — it holds more water than potato does.
• Let the whisky bubble before the cream goes in or the sauce tastes raw.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

What to Serve With It

A dram of the same whisky · Buttered kale · A robust red

Sides from the same cuisine on this site: Oatcakes.

Storage

Refrigerate leftovers 3 days. Reheat haggis covered with a splash of water; the mashes freeze 2 months.

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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