Haggis, Neeps and Tatties

Serves 4

1 kg haggis

250g swede/turnip, cut into quarters

200g unsalted butter

1 tbsp double cream

450g potatoes, quartered

salt and pepper

Bring a large pan of water to the boil, add the haggis (which can be picked up at your local butchers) then simmer the haggis for 75 minutes, topping up with water if necessary.

For the neeps and tatties, bring a separate pan of salted water to the boil, add the swede/turnip and cook for 20-25 minutes, or until tender.

Do the same with the potatoes.

Drain the swede/turnips and potatoes and return to their pans, adding half of the butter and half of the cream to each before mashing and seasoning with salt and freshly ground black pepper.

Cut the cooked haggis open and serve with neeps and tatties. Drizzle with gravy.