Haggis, Neeps, Tatties and Whisky Sauce
Serves 4, 15 minutes preparation, 2 hours cooking
This is the traditional Burns Supper main course and is absolutely delicious! If you are vegetarian or don’t fancy the meat eater’s version substitute the haggis for a spiced vegetarian haggis which is equally as tasty.
- 500g/1lb 2oz haggis or vegetarian haggis.
For the neeps and tatties – also known as ‘clapshot’
- 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped
- 500g/1lb 2oz swede (yellow turnip), peeled, chopped
- 50g/2oz butter
- 75ml/2¾fl oz double cream
- Sea salt and freshly ground white pepper
- 1 tbsp chopped fresh chives, optional
For the whisky sauce
- 500ml/17fl oz double cream
- 2 tsp wholegrain mustard
- 1 tbsp Dijon mustard
- 2 tsp Scottish whisky
- Salt and pepper
- 1 tbsp chopped fresh chives
- ½ lemon, juice only
- Preheat the oven to 180C/350F/Gas 4.
- Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to an hour, or until cooked through.
- Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of lightly salted water for 15-18 minutes until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined then season to taste with salt and pepper. Stir in the tablespoon of chives if using then set aside and keep warm.
- For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes until it thickens a little.
- Remove the pan from the heat and season, to taste, with salt and pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.
- To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce and serve.