Haggis, neeps and tatties recipe

Haggis, neeps and tatties: that's smooth, buttery mash paired with sweet turnip and peppery haggis - a match made in heaven for your tastebuds.

Haggis, neeps and tatties is a delicious Scottish dish that will send your tastebuds into a frenzy of delight. For a touch of naughtiness, we've included instructions for a whiskey cream sauce, which compliments the flavours beautifully. If you have leftover haggis and potatoes then they're delicious paired in a fry-up the next day, a bit like bubble and squeak. If you haven't made this before, you're in for a treat; this haggis, neeps and tatties dish is surprisingly more-ish.

And for pudding? How about some warm, Scottish shortbread? Scrumptious.

Ingredients

• 1 medium haggis
• Good pinch of salt
• Good pinch of pepper
• 6 medium sized potatoes
• 85g butter
• 30 ml cream
• 1 large turnip
• 85g butter
• 1 shallot, finely chopped
• 30g butter
• 1 measure of whisky, to taste
• 100ml cream
• Pinch of black, cracked peppercorns
• Pinch of salt

Method

1. Cook your haggis according to pack instructions or, if purchased from a butcher's, we tend to find 500g of haggis takes 1 hour in the oven. Simply wrap in foil, and pop into an oven pre-heated to 180C.
2. Cook both potatoes and neeps at the same time. Firstly peel the potatoes and place into salted water, bring to the boil and simmer until soft (test with a fork). Drain well, add the butter, cream, salt & pepper (to taste) and mash together until smooth.
3. Peel the turnip, dice up into small pieces, place into a pan of salted water, bring to the boil and simmer until soft (test with a fork). Drain well, add the second knob of butter and mash until smooth.
4. To make the whiskey sauce: In a small frying pan, fry your chopped shallots in butter until brown, carefully add the whisky and slowly add the cream, stir continuously. Add salt and pepper to taste.   Find out everything you need to know about haggis including how to cook, prepare and store with our handy how to cook haggis guide.  Recipe credit: Craft & Harbour (www.craftandharbour.com)