A traditional Scottish favourite usually enjoyed on the 25th of January as we celebrate the poet Robert Burns.
- 1 Large Turnip (Neep) – Diced
- 4 Large Potatoes (Tatties) – Chopped
- 1 Onion/Shallot – Chopped
- 150g Butter
- 130ml Cream
- A wee dram of Whisky
- Salt & Pepper
- Cooking your haggis couldn’t be simpler. Preheat your oven to 180C (160C Fan), remove any outer packaging (but remember not to remove or pierce the tight casing).
- Wrap haggis in foil and place in a deep oven proof dish. Pour in around an inch of boiling water around the haggis.
- For our 2lbs haggis, we recommend cooking for around 1h 45 minutes although simply make sure it’s piping hot and cooked through. Don’t let the dish completely dry out.
- While the haggis is cooking peel the turnip and potatoes and place in separate pans of slightly boiling water. Cook until soft and then drain each pan.
- Add around 60g of butter to each pan.
- Add 30ml of the cream to the potatoes and a dash of salt and pepper.
- Mash both until smooth.
- For the sauce – fry onion/shallot until brown. Slowly stir in the whisky and remaining cream then remove from heat.
- When the haggis is cooked, pierce the film carefully and dish up. Enjoy!