It's that time of year again; an evening to celebrate the life and work of Scottish poet Robert Burns. Whether your love is like a red, red rose or not, who's going to say no to an excuse for some haggis and celebrations? Follow our recipe to make sure your best laid plans o' mice and men are in place for your evening meal. This Scottish variation on a traditional cottage pie shows that Burns' influence extends to adapting evening meals, and is by no means restricted to poetry.
HOW TO MAKE A HAGGIS, NEEPS AND TATTIES
Recipe credit: Craft & Harbour (www.craftandharbour.com)
Method
- Peel the potatoes and place in a pan with salted water, bring to the boil then simmer until soft (test with a fork). Drain well, add 3oz (half) the butter and the cream, mash until smooth.
- Peel and finely chop the turnip, place into a pan with salted water, bring to the boil then simmer until soft (test with a fork). Drain well, add remainder of the butter, mash until smooth.
- Cook your haggis according to pack instructions. If you buy yours from a butcher then we usually find a 500g haggis bakes in the oven in around 1 hour. Simply wrap in foil, and pop into an oven, pre-heated to 180C for an hour.
- Soften with a fork.
- Place all the haggis into the base of an oven dish spreading it out evenly, carefully layer the neeps on top.
- For the next layer, smooth on top your creamed mashed potatoes and top off evenly with the grated Scottish cheese.
- Bake for twenty to twenty five minutes in a pre-heated oven at 180f or until golden brown.
- Serve with good crusty bread and a whisky sauce.
Ingredients
- 1 good butcher's haggis
- 6 medium potatoes
- 1 large turnip
- 6 oz butter
- 6oz Scottish cheddar
- 50ml cream
- Salt
- Pepper
-
Friands with gooseberry and hazelnutThese friands with gooseberry and hazelnut make the most of the fruit's short season
By Samuel Goldsmith •
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith •
-
Semifreddo with grilled peach, pistachio and amaretto
Semifreddo is a classic Italian dessert. We've given it a warm, boozy kick that goes perfectly with an after-dinner coffee.
By Samuel Goldsmith •
-
Gillian Anderson stumped at Emmys 2021 by bizarre Margaret Thatcher question
Gillian Anderson was confused by a strange Margaret Thatcher question after winning Outstanding Supporting Actress at this year's Emmys
By Emma Dooney •
-
How many more episodes of Vigil will there be as the latest episode ends on *that* crazy cliffhanger
After the explosive events of Vigil episode 5, just how many episodes are left?
By Laura Harman •
-
Michaela Coel's stunning Emmys red carpet look leads the night's boldest looks as she scoops historic win
Michaela Coel's Emmys' dress was one of the many red carpet looks to wow viewers at this year's awards show
By Emma Dooney •
