Monday Munchies: Haggis, Neeps and Tatties

"Fair fa' your honest, sonsie face, 
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm..."

Burns Night is just aroond the corner an' for this weeks dish what better way tae celebrate than wi' Haggis, Neeps and tatties. Noo ave deviated a wee bit by replacing the auld mashed tatties with crispy roast tatties. Aal ye need tae mak this is a Haggis, some potatoes an' a turnip (swede).

Wrap the Haggis in tin foil an' put in a roasting tin wi' some water, roast for aroond 75 mins at 190ºc. Peel the tatties and cut them intae quarters. Boil for 10 mins until the edges go soft, coat in oil an' roast wi' the haggis fae the last 45 mins. Also peel the turnip and chop intae aboot 2cm chunks and boil for 20 mins until soft. Mash the cooked neeps an' add butter, salt an' pepper. Tak the tatties and haggis oot the oven an' cut the haggis open.

Wi' the left o'er haggis al be making a smaller dish on Burns Night (an' maybe a wee dram of whiskey) so look out for that on Instagram on the 25th.

Well, tha's aal fae noo

S

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