Haggis, Neeps & Tatties

This dish is traditionally served on Burns' Night, 25th January and St. Andrew's Day, 30th November, but can equally be enjoyed at other times.

Remove Haggis from tin, place in a pan of hot water and simmer for 20 -35 minutes. Do not boil. Serves 2 - 3.  Serve with mashed potatoes to which a little butter and milk have been added and mashed turnip (swede) to which a small amount of butter and black pepper have been added.

Note: You may add a small tot of whisky to the haggis just as you serve, but better still, serve it with a tot of whisky to wash it down.

Haggis Jacobean - starter

Place 3 - 4 oz Haggis or Royal Haggis in an individual serving dish, add a teaspoon of whisky, heat in oven for 30 mins (Mark 3, 180 °C).  Serve with a good portion of double cream poured over. Serve with triangles of toast.

Other Ideas

Baked Potato with Haggis
Tomatoes stuffed with Haggis
Vol-au-Vents with Haggis and cream filling
Roast Chicken with Haggis stuffing