Haggis, Neeps and Tatties

Ingredients

• •Haggis
• •Potatoes
• •Swede
• •Butter
• •Milk
• •Black pepper

Steps

1. 1Prepare or source a traditional haggis, a sausage-like pudding of seasoned sheep's offal, oats, suet, and spices encased in a natural casing, and cook it gently by simmering or oven-baking according to its size, taking care never to pierce the casing while it cooks.
2. 2While the haggis cooks, peel and chop potatoes ('tatties') and a swede or rutabaga ('neeps') into similarly sized chunks so they cook evenly.
3. 3Boil the potatoes and swede in separate pots of salted water, since the swede typically takes longer to soften than the potatoes.
4. 4Once tender, drain each vegetable well and mash them separately with butter, a splash of warm milk, and a good grinding of black pepper, keeping their distinct flavors apart rather than combining them.
5. 5Carefully split open the cooked haggis casing and spoon out the crumbly, peppery filling rather than serving the casing itself.
6. 6Plate a generous scoop of haggis alongside separate mounds of buttery mashed neeps and mashed tatties.
7. 7Some cooks finish the plate with a warm whisky cream sauce drizzled over the haggis for extra richness.
8. 8This dish is traditionally the centerpiece of a Burns Supper, served with a dram of whisky on the side.