Haggis with neeps and tatties

The origins of haggis date back thousands of years. The edible offals are chopped and mixed with cereals and herbs and cooked in the stomach. The Scandinavians have similar dishes names 'hoggva' in Iceland and 'hugga' in Sweden and points to the link between Scottish and Scandinavian culture which was particularly strong in the ninth to the fifteenth centuries.

The making of haggis is best left to the experts. A good quality haggis should be bought and there are many good quality products made with lamb, beef, onion, oatmeal, pepper and spices. There is also a range of good quality vegetarian haggis available.

Ingredients:

•     1.5kg (3.5lb) haggis
•     600g (1.4lb) of peeled and chopped turnips
•     600g (1.4lb) or peeled and chopped potatoes
•     About 5 teaspoon full of butter and the same amount of milk
•     Ground pepper and salt
•     Nutmeg can be added

Haggis

Place the haggis in a large covered pan of cold water. Bring to the boil and then simmer for about 60 minutes.

Tatties/Potatoes

Place in a lidded pan of salted cold water. Bring to the boil and then simmer for about twenty minutes. Drain and add butter and milk and then mash with a little nutmeg.

Neeps/Turnips

Place in a lidded pan of salted cold water. Bring to the boil and then simmer for about twenty minutes. Drain and then add butter and milk and mash.