This is our take on the classic Burns Night dish, traditionally eaten on 25th January celebrating the birthday of the Scottish poet Robert Burns. It is traditional to serve whisky on the haggis, but it is just as delicious without. If you don’t fancy the haggis, our Tunworth mash pairs well with beef dishes too.
Serves 2 as a main course or 4 as a starter.
Small bunch of chives
Measure of whisky (optional)
Peel and quarter your potatoes and pop into a pan of salted water. Peel and chop the swede into 1cm cubes and pop into a separate pan of salted water.
Cook your haggis as per the instructions on the packet. We covered ours in tinfoil and roasted in the oven but some suggest that you steam or boil.
Bring both pans of the vegetables to the boil and bubble until soft and ready to mash, roughly 20-30 minutes.
Add half the butter to the cooked swede and mash roughly, season with salt and lots of black pepper.
Melt the butter and pop your potatoes through a ricer if you have one. Alternatively, you can use a masher, ensuring your potato is smooth. Beat in the melted butter and the Tunworth, finally stirring through the chopped chives. Season with salt and white pepper.
Once the haggis is cooked serve with the neeps and Tunworth tatties. You can pour a measure of whisky over the haggis if you like.