Want to try a traditional Scottish meal for Burn’s Night? How about our very own recipe for Haggis, Neeps and Tatties (turnips and potatoes)? It’s perfect for a cold winter’s night and has been eaten by the Scots on Burn’s Night for centuries.
30ml double cream
- Peel and quarter the potatoes and the swedes.
- Place the haggis in a large pan of boiling water and cook according to the packet instructions.
- Cook the swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
- Return the swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
- Melt the remaining butter in the potato pan and cook for 1-2 minutes, until softened. Return the potatoes to the pan and mash with the cream until smooth, seasoning to taste. Cover to keep warm.
- Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the swedes and potatoes and serve.
Did you know?
Burns Night is held in Scottish celebration of honour of the poet Robert Burns but people celebrate it all around the world. Traditionally the Burns Night supper starts with a grand entrance for the haggis on a platter to the sounds of bagpipes playing. The world’s largest Haggis weighed over a ton and was made the Halls of Scotland.