Haggis Neeps & Tatties, for Burns Night - 25th January

Cook time: 45 minutes

• Premade vegan haggis
• 800g potatoes
• 800g swede
• Milk and butter for mashing
• 1tbsp nutritional yeast
• Salt & pepper

• 4 shallots, finely chopped
• 300ml double cream
• 100ml good whisky
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 tsp olive oil
• 10g butter
• Salt & pepper to taste

1. Peel and dice the swede and the potatoes. Boil the potatoes for around 20 minutes, and the swede for around 30 minutes, each in lightly salted water


2. While the vegetables cook, prepare the whiskey sauce as per below.


3. Cook the haggis as per the package instructions


4. Once the veg is cooked soft, drain the water from each, before mashing with butter, cream, and any other seasonings.


5. Serve out the mashed swede, potatoes, haggis, and top with whiskey gravy.


6. Don't forget to take a picture!

1. Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.


2. Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.


3. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour.