Cornish Food Market

Baked Haggis - and Neeps and Tatties

Method

Recipe from BBC Good Food.
Serves 8. It really doesn't get any easier than this! Remember to prepare the neeps and tatties (instructions below) a day in advance for a hassle-free Burns' night supper.

1. Preheat the oven to fan 180C/conventional 200C. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.
2. To serve, split open the haggis with a sharp knife and spoon the
contents over neeps and tatties or serve separately.

Neeps and tatties:
Recipe from BBC Good Food.
Serves 8. The perfect (and traditional) accompaniment to Haggis

1. The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry
out.
2. Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55
minutes.
3. Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place. 4. To serve, preheat the oven to fan 180C/conventional 200C. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of

Ingredients

450g-500g Haggis

8 large baking potatoes, washed, peel left on and cut into 2cm x 4cm chunks
6 tbsp light olive oil or sunflower
1 swede, weighing about 675g, peeled and roughly chopped
50g butter, plus extra for serving