Haggis Neeps and Tatties - Simon Howie - The Scottish ButcherPreparation timeCooking timePreparation timeCooking timePreparation timeCooking time

Method Cook your haggis according to the cooking method of chosen cooking method. See back of pack.Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender. Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.Once your haggis is ready, serve alongside the neeps and tatties for a traditional Burns supper.