Haggis, Neeps and Tatties

Instructions

1. 1

   Cook the haggis: Preheat the oven to 180°C (350°F). Wrap the haggis tightly in foil. Place it in an ovenproof dish with a little hot water in the bottom. Bake for 45-60 minutes until piping hot throughout. (Alternatively, simmer gently in a pot of water for the same time, ensuring the skin doesn't burst).

2. 2

   Boil the vegetables: While the haggis cooks, place the cubed potatoes and swede in two separate pots of salted cold water. Bring both to a boil and simmer for 20-25 minutes until tender.

3. 3

   Mash the tatties: Drain the potatoes well. Mash them with half the butter, a splash of milk, and season well with salt and pepper until smooth and fluffy.

4. 4

   Mash the neeps: Drain the swede well. Mash it separately with the remaining butter and plenty of black pepper. Swede holds more water, so mash it quite dry.

5. 5

   Plate the dish: Remove the haggis from the oven, slice open the casing, and scoop out the hot, spicy meat.

6. 6

   Serve: Serve a large spoonful of haggis alongside the mashed tatties and neeps. For authenticity, pour a small splash of single malt whisky over the haggis just before eating.