Classic Haggis, Neeps and Tatties with Whisky Gravy
You will need:
200g rooster potatoes, peeled and cut into even-sized pieces
3 tbsp warm milk or cream
40g unsalted butter
sea salt and freshly ground black pepper
1 Chieftain Haggis, cooked according to the pack instructions
800g turnip, peeled and cut into even-sized pieces (by the time
For the gravy
100ml chicken stock
knob of butter
salt and freshly ground black pepper
Step 1 : Prepare the tatties
Place the potatoes into a pan of salted cold water and bring to the boil. Reduce to a simmer and cook gently for approximately 20 minutes.
Check the tenderness - the point of a sharp knife should feel little resistance when pushed into the potato.
Drain in a colander and return to the pan to dry out over a low heat for a minute. Mash them with a potato masher or pass through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk or cream, then the butter vigorously, making the mash light and fluffy. Do the same to mash the turnip – minus the cream or milk.
Step 2 : Make the whisky gravy
To make the gravy, reduce the chicken stock and whisky in a pan over a high heat to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.
Step 3 : To serve
Heat the haggis thoroughly according to the instructions and serve arranged neatly on warm plates between a helping of neeps and a helping of tatties and a little gravy spooned onto each plate (with an additional dram on the side if you fancy).