Haggis Neeps and Tatties Recipe

Instructions

1. Start cooking the swede, as it will take significantly longer to cook than the potatoes.

2. Place the swede in a large saucepan of salted cold water and bring to a boil over medium heat. Let it cook for at least 45 minutes or until very tender; the flavour improves with longer cooking. Drain, then mash with a pinch of white pepper, and reheat in the microwave if needed.

3. Meanwhile, place the potatoes in a large pot of well-salted cold water, bring to a boil over medium heat, and cook for 10–12 minutes until very tender when easily pierced with a fork.

4. Using the saucepan lid, drain the potatoes thoroughly, then let them steam-dry in the pan for a couple of minutes before mashing with a splash of milk and a generous knob of butter.

5. Serve the haggis on a plate alongside the side dishes