- A 500g haggis
- 2 medium potatoes, diced
- olive oil
- ½ small swede
- 1 large turnip
- 2 tbsp gravy granules
- 200ml double cream
- 1 tbsp wholegrain mustard
- 1 tbsp chopped chives
- 25 ml whiskey
- Heat the oven to 200C
- Wrap the haggis in foil, place in a pan and pour boiling water half way up it. Cover and simmer for 45 minutes.
- Put the diced potato in an ovenproof dish. Drizzle with olive oil and roast for about 40 minutes.
- Peel and dice the swede and turnip and put in a saucepan with boiling water. Cover and simmer for 25 minutes until very tender.
- When the meal has only a few minutes of cooking time left, make the cream sauce. Make up the gravy with 100ml boiling water and place in a saucepan with the cream, mustard and chives.
- Simmer for 2 minutes, then turn off the heat and add the whiskey.
- Pour the swede/turnip into the potatoes and mash roughly with a little butter.
- Unwrap the haggis and cut in half. Squeeze out each half of the haggis onto plates and pour over the cream sauce. Serve with the neeps and tatties.
This is a variation on the classic Scottish dish, so I hope I do not offend any Scots.
Th sauce goes really well with steaks of beef as well.