Make it Scotch

Individual home made haggis with neeps and tatties

  • Prep 30 mins
  • Cook 3.5 hours
  • Serve 10-12

Ingredients

Cooking Method

  • 1
    Place all the meat with the carrot and celery in a large pot and cover with cold water. Bring to the boil then reduce the heat and simmer, bubbling gently for about 2 hours.
  • 2
    Toast the oatmeal, spread on a baking tray, in a medium oven for 10 minutes.
  • 3
    If you have time allow the the meats to cool in their liquid, then strain the meats and reserve the stock to moisten the haggis mixture later. . Mince the heart, lungs and meat offcuts, or pulse in a food processor till fairly finely chopped but keeping a loose, crumbly texture. You may need to do this in batches. Finely chop the liver by hand with a sharp chopping knife, or grate coarsely.
  • 4
    Tip all the minced and chopped meat into a large bowl, add the onions, toasted oatmeal, nutmeg, mace, dried herbs, salt and pepper and mix well. Moisten with some of the stock. Spoon the mixture into the pudding basins to about 2/3 full.
  • 5
    Cut circles of baking parchment, twice the diameter of the open top of each basin, and cut 6 x 30cm squares of muslin. On each pudding basin lay a circle of parchment topped with the muslin and tie securely with the string around the indented rim of the basin.
  • 6
    Gather two opposite corners of muslin and tie over the top of the pudding basin. Take the last two corners of muslin and tie securely over the first to make a handle. With a sharp thick needle pierce several holes through muslin and parchment on each haggis to allow moisture in.
  • 7
    Arrange the little basins in a large lidded cooking pot and pour in boiling water around the basins to come about half way up the sides . Set over a medium heat on the hob, cover tightly with the lid and cook for about 1-1 1/2 hours.top up with extra boiling water as necessary and don't allow the pot to boil dry!
  • 8
    When you have about 40 minutes of haggis cooking time remaining, prepare the vegetables. Place the potatoes and swede mix in two separate pans of cold water, bring to the boil and cook the potatoes for about 15 minutes until very tender, and the swede and turnip probably a little longer than the potatoes. Drain both.
  • 9
    For the potatoes heat the milk in a small pan with the butter and salt and pepper, and mash the potatoes then beat in the buttery milk.
  • 10
    For the neeps, mash roughly with a fork then beat in the butter and seasoning.
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