Its Burns night on the 25th of January. This recipe is for the classic and very traditional combination of Haggis, Neeps and Tatties.

Haggis From Award Winning  Hugh Black & Sons

The Haggis on our counter are from Hugh Black & Sons. We have award winning haggis produced by award winning butchers! They come in a variety of sizes from small and medium up to a Chieftain perfect for any size gathering and the traditional ingredient for a Burns supper. Our haggis has already been cooked and simply need to be baked, steamed or microwaved until it is piping hot.

Haggis existed long before the Robert Burns’ era however he immortalized when he famously wrote  “Address to a Haggis” which names the Haggis as “Great chieftain o’ the puddin-race!” More about Haggis origins here >>

This easy recipe is perfect for Burns Night and will serve 4 to 5 people. Allow about 40 minutes for preparation and cooking.

Ingredients for Haggis, Neeps and Tatties

Haggis from Morley Butchers
1kg turnips
1 large carrot
1kg Maris Piper potatoes
100ml warmed milk
80g butter
salt and pepper to taste

Method for cooking Haggis, Neeps and Tatties.

Remember your haggis is already cooked and only needs to be thoroughly re-heated.  To do this, wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per pound (100 minutes per kilo) but make sure it does not boil as this may burst the skin. If you would rather use an oven to cook your haggis place it, again wrapped in tin foil, into a casserole dish with a little water and heat at 190°C (gas mark 5) for approximately one hour until piping hot. You can also heat in a microwave (but not with foil)- check the label for the appropriate times for weight.

While the Haggis is heating peel the potatoes and turnips, then dice the turnips and carrot into 1cm cubes and cut the potatoes into small portions.

Gently boil the potatoes in a pan of salted water and the carrot and turnip in a separate pan of salted water for 20-25 minutes until soft.

Drain each pan separately and allow all the steam and moisture to evaporate. This will ensure creamy potatoes and turnips that are not too watery.

To the potatoes, add 40g butter, the hot milk, salt and pepper to taste and mash well until creamy. To the turnips and carrots, add 40g butter, salt and pepper to taste and mash, retaining some texture.

Serve all together with the hot haggis and raise a toast with a dram of whiskey