Haggis, neeps and tatties recipe
 What would Burns Night be without haggis, neeps and tatties? This simple recipe is made all the more enjoyable with a rich whisky sauce. If you'd like to have a go at the whole experience, check our beginner's guide to hosting your own Burns night supper. 500g/1lb 2oz haggis 500g/1lb 2oz haggis 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks100ml/3½fl oz semi-skimmed milk200ml/7fl oz double cream2 tbsp buttersalt and freshly ground black pepper 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks 100ml/3½fl oz semi-skimmed milk 200ml/7fl oz double cream 2 tbsp butter salt and freshly ground black pepper 1kg/2lb 4oz swede, peeled and cut into even chunks2 tbsp butter 1kg/2lb 4oz swede, peeled and cut into even chunks 2 tbsp butter 4 tsp cracked black pepper50g/1¾oz butter1 tsp vegetable oil2 shallots, peeled and finely chopped120ml/4fl oz Scotch whisky200ml/7fl oz beef stock200ml/7fl oz double cream 4 tsp cracked black pepper 50g/1¾oz butter 1 tsp vegetable oil 2 shallots, peeled and finely chopped 120ml/4fl oz Scotch whisky 200ml/7fl oz beef stock 200ml/7fl oz double cream Method Cook the haggis according to the packet instructions.Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash.To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. Add the butter to the swede and mash until smooth. Season with salt and pepper.To make the sauce, toast the black pepper in a dry frying pan and set aside. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned.Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Serve the haggis, neeps and tatties with the whisky sauce on the side. Cook the haggis according to the packet instructions. Cook the haggis according to the packet instructions. Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash. To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. Add the butter to the swede and mash until smooth. Season with salt and pepper. Add the butter to the swede and mash until smooth. Season with salt and pepper. To make the sauce, toast the black pepper in a dry frying pan and set aside. To make the sauce, toast the black pepper in a dry frying pan and set aside. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned. Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Serve the haggis, neeps and tatties with the whisky sauce on the side. Serve the haggis, neeps and tatties with the whisky sauce on the side.