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Haggis, neeps & tatties
main courses | serves 6
Feel free to use vegetarian haggis, which you can find online. Tatties (mashed potatoes) dont usually contain spring onions, so omit them if you like.
1. Cook the haggis in a large pan of boiling water according to packet instructions.
2. Meanwhile, cook the turnips or swedes and the potatoes in separate saucepans of boiling salted water for 2025 minutes, or till tender. Drain the veg separately. Return the turnips or swedes to the pan, add half the butter, and mash, keeping chunky. Season to taste. Cover to keep warm.
3. Melt the remaining butter in the potato pan, add the spring onions and cook for 12 minutes, till softened. Add the potatoes, and mash until quite smooth, seasoning to taste. Cover to keep warm.
4. Remove the cooked haggis, cut open, and place a portion onto each warmed plate. Divide up the neeps & tatties and serve.
Per serving 527.3 cals, 38.3g fat (17.9 saturated), 13g protein, 31.4g carbs, 3.6g sugars
Recipe Abi Fawcett
Photo Jan Baldwin
from Issue 15
ingredients 500g haggis
Neeps & tatties
400g turnips or swedes, peeled and quartered
450g potatoes, peeled and quartered
100g unsalted butter
8 spring onions, roughly chopped
30ml double cream