Haggis, neeps and tatties
The classic Scottish celebratory meal to celebrate Burns Night! Great chieftain o’ the puddin-race.
To cook the haggis, wrap in tin foil and bake in a preheated oven at fan 16°C/gas mark 3 for 45-60 minutes or until cooked through.
For the neeps and tatties, start by peeling the swede and potatoes and cutting them into evenly sized chunks. Cover with cold water in a saucepan, season generously and bring to the boil. Reduce the heat to a simmer and cook for roughly 20 minutes or until tender. Drain well before mashing.
Add the butter and incorporate into the mashed neeps and tatties. Finely dice the shallot and fold through at the end. Keep in a warm place until ready to serve.
To make the whiskey sauce, finely slice the shallots and garlic. Gently sweat in a pan until the garlic and shallots are soft. Add the beef stock and reduce by half before adding the double cream and mustard.
Bring to the boil and simmer for 2-3 minutes or until the sauce has thickened to the right consistency (even slightly over reduced is fine as you will thin the sauce down when you add the whiskey at the end). Add the whiskey at the last moment before serving. Season to taste, adding more whiskey if you like!
To serve, heat the neeps and tatties and spoon onto the plate, carefully open the haggis as it will be very hot inside and put over the neeps and tatties. Make sure you sauce is warm before pouring over. Enjoy!