Haggis, neeps & tatties

Haggis, neeps & tatties

main courses | serves 6

Feel free to use vegetarian haggis, which you can find online. Tatties (mashed potatoes) don’t 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 20–25 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 1–2 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

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