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Haggis, neeps & tatties

Haggis, neeps & tatties

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Haggis, neeps & tatties

A Scottish classic, traditionally eaten on Burns Night

A Scottish classic, traditionally eaten on Burns Night

Serves 6

Cooks In55 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 527 26%

  • Fat 38.3g 55%

  • Saturates 17.9g 90%

  • Sugars 3.6g 4%

  • Protein 13g 26%

  • Carbs 31.4g 12%

Of an adult's reference intake


  • 500 g quality haggis
  • 450 g potatoes
  • 400 g turnips or swedes
  • 100 g unsalted butter
  • 8 spring onions
  • 30 ml double cream

Recipe From

Jamie Magazine

By Abi Fawcett


  1. Peel and quarter the potatoes and turnips or swedes.
  2. Place the haggis in a large pan of boiling water and cook according to the packet instructions.
  3. Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
  4. Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
  5. Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Add the potatoes and mash until quite smooth, seasoning to taste. Cover to keep warm.
  6. Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.

Watch the video: Haggis, Neeps and Tatties: Growing neeps and what they are