Burns night supper

Haggis, Neeps & Tatties! Enjoy this easy to cook traditional Burns Night Supper of Haggis, Neeps and Tatties. Wash down with a dram of whiskey optional! Serves 6.


  • 500 g haggis or vegetarian haggis - both choices are available in our farm shop
  • 450 g swede - peeled and quartered
  • 450 g potatoes - peeled and quartered
  • 100 g unsalted butter
  • 8 spring onions - roughly chopped
  • 30 ltr double cream


  • Cook the haggis in a large pan of boiling water.
  • Meanwhile, cook the swedes and the potatoes in separate saucepans of boiling salted water for 20–25 minutes, or until tender.
  • Drain the veg separately. Return the swedes to the pan, add half the butter, and mash, keeping chunky. Season to taste. Cover to keep warm.
  • Melt the remaining butter in the potato pan, add the spring onions and cook for 1–2 minutes, till softened. Add the potatoes, and mash until quite smooth, seasoning to taste. Cover to keep warm.
  • Remove the cooked haggis, cut open, and place a portion onto each warmed plate. Divide up the neeps & tatties and serve.