Haggis, neeps and tatties
Along with Irn Bru, haggis, neeps and tatties is the one recipe that people from every country and culture think of when they think 'Scottish food', so for all you haggis lovers, or people that want to try something traditionally Scottish; here's my recipe.
Ingredients
1 kg of haggis
25ogs of turnip (quartered)
200gs of unsalted butter
1 tbsp double cream
salt and ground pepper
450g of potatoes (quartered)
200ml of ready-made gravy
Instructions
Step 1- Bring a large pan of water to the boil, then add the haggis. Reduce the heat to very low, and simmer the haggis for 75 minutes.
Step 2- Bring a separate pan of salted water to the boil and add the turnip pieces. Cook this for 20-25 minutes.
Step 3- Once ready, drain the turnip and return it to the pan, adding half of the butter and all of the cream. Mash until smooth.
Step 4- Bring the potato pieces to the boil in a separate pan of salted water, then reduce to heat and simmer for 20-25 minutes.
Step 5- Drain the tatties and return them to the pan. Add the remaining butter and mash until smooth. Season as you wish with salt and pepper.
Step 6- To serve, cut the haggis open and cut into how many servings necessary. Heap on the neeps and tatties on the side, and add the finishing touches of piping hot gravy.